Marfigs' Munchies

Adventures in vegan eats and feats

Apple cornbread French toast cake (gf + v)

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Some of you may know that despite life getting the best of me sometimes, I like to plan ahead and have as much control as possible. Well, this has been on my to-do list since last year October, and I’m only now getting around to making it, but the point is I did, so suck it studies – I can totally multitask! 😀frenchtoastsplash1

strawberryspreadToday and tomorrow I’ve put in leave from the university since the school is on holiday so it only makes sense to spoil myself rotten and get chores done. We finally ordered my photography table (again, something I’d been planning since last year) on Friday and it should be ready today – my glee is ridiculous, but I’ve realized I’ve got lots to do, like scrub all the prestik off the walls from where I mounted fake backgrounds and now left horrible spots everywhere. Whoops. Still, photo table! 😀 Hopefully it should give me a slightly bigger space to work with when snapping food so that it’s not the same arm length table over and over again – it really drives me nuts!frenchtoastberriesAs much as I like to pretend I have things under control and that the universe works according to some perfect clock to which I am attuned, it’s not always so simple when one lives in conjunction with a few billion other people and all the gory and glorious moments that come with that. So getting one thing off of my to-do list is a mini accomplishment, and this french toast cake is one of them. I’m apparently not just allowed to call it french toast, according to Man-thing, so I will bow to his more normal wisdom in this case 😉
frenchtoastprofileNOTE: This is a two-day process.

Apple cornbread (makes 6 slices):

  • 1/2 cup almond flour + 2 TBSP almond flour
  • 1/2 cup dry polenta
  • 2 TBSP GF oat bran
  • 2 TBSP aquafaba/brine from a can of beans
  • 1 banana, mashed
  • 2 small or 1 medium apple, grated
  • 1 TBSP chia seeds mixed with 3 TBSP water and left to gel
  • 2 tsp vanilla extract
  • 1/4 sweetener/sugar of choice
  • pinch salt
  • 2 tsp baking powder
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • Optional: nuts to fold in

French toast soaking mixture:

  • 1/2 cup aquafaba
  • 2 tsp vanilla extract
  • 2 tsp cinnamon

Roasted strawberries:

  • 2 cups strawberries, sliced in half
  • 1 tsp black pepper
  • 2 tsp dry mint
  • 2 tsp cinnamon

Sweet mint drizzle:

  • 1 tsp sweet molasses
  • pinch cayenne
  • 2 TBSP hot water
  • 2 tsp dry mint

How-to:

  1. Preheat oven to 180C and line a loaf pan.
  2. Mix your dry ingredients together in a bowl, and your wet in another. Mix wet into dry until well combined.
  3. Spoon into the loaf pan and bake for 20 – 25 minutes until golden on top (every oven differs).
  4. Meanwhile, fold your strawberries in the spices and herbs and bake sliced-side down for 15 or so minutes until roasted.
  5. Let it cool completely before removing from the pan and letting it sit for half an hour before slicing and placing in a tupperware in the fridge.
  6. The next day or two you can mix your soaking mixture and dip your slices in there for a few minutes a side until moist (it won’t be super soggy like thin bread).
  7. Spray a non-stick pan and cook for 4 – 5 minutes a side until crisped up.
  8. Mix the drizzle ingredients and pour over the tops of the cornbread just as it comes off the pan and onto the plate so that it can soak in.
  9. Serve immediately. frenchtoast1Yum! I usually try and give an indication of serving size but alas I cannot. I had a bite or two for “science” and photography and then handed it over to Man-thing, telling him to help himself. And so he did…all 6 pieces! I wasn’t expecting that, so my ideas of serving 2 -3 is out the window. Is it gender-based or is Man-thing just a bit more clever about eating and getting it over and done with until the next meal, whereas I nibble and munch non-stop? So, serves one Man-thing, possible three Marfigs. :pfrenchtoast3My favourite part is the roasted strawberries. I was taunted all winter long with the northern hemisphere bloggers and their glorious “summer berries” posts, so now that we’re easing into a berry season of our own I went a bit overboard and bought too much. Except, there can’t be such a thing, so rather I bought just enough to take the edge off my envy and slide over into gloating. Hopefully, in all seriousness, most of you are stockpiling your berries in the freezer for such occasions, so I would really recommend this deliciousness. frenchtoast5My second favourite part is the minty syrup top, since it’s not too sweet and still has a nice bite and dense texture to it. Sure, there’s something to be said for making light, airy and stale breads into french toast, but that always left me hungry in the past because I could easily work through a stack. With this bread (and the exception of Man-thing), a slice or two is flavourful and filling enough to leave space for appreciating the subtle presence of herbs and spices and the amazing texture of roasted berries to counter the sweet crumble of polenta.
    frenchtoast6frenchtoast7And so we enter another week! Luckily I’m surrounded by cats and can spend my mornings breakfasting in the garden watching Freyja and Gatsby fail at stalking birds. 😀

superfoodfreyja

Author: Marfigs

Ahoy, I’m Margaux! History HOS and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Apple cornbread French toast cake (gf + v)

  1. there is just so much goodness here its unbelievable! yum!

    Like

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