Can I tempt anyone with a breakfast treat of gooseberry muffins and french toast with coconut yoghurt and fresh gooseberry compote? Yes please.
But first, I have to show you the following pictures. Remember the goose who came to visit? Well, we managed to find her owners, and they came and collected her to return to her gaggle on Tuesday.
Today. She returned. With her buddies.
Looks like it was a day out to Poppy’s house. And so, as exciting as it was and as beautiful as they were, I called the owners and off they all went again. I guess I’ll see them in a few days.
The kitties slept through the excitement….
So this was the best breakfast ever. My love of gooseberries goes back to my nursery days when my mum and I would share a Muller gooseberry corner every now and then as a treat, They were simply the best. They stopped making them for some crazy reason years ago and I have never stopped craving them every now and then. So, gooseberry season is quite exciting for me, so I can put those cravings to rest til the next year.
I found a recipe on PETA’s website for eggless french toast. I was intrigued and had to try it. Pre-vegan I wasn’t mad on french toast or eggy bread as we’d call it, I certainly didn’t like it sweet, but savoury with beans and vege sausages for breakfast. But I still seldom had it.
But this recipe was designed to be sweet, with vanilla extract within, and I think the idea of the eggs may have put me off having it sweet before so I was up for trying it and I was sold on the idea of serving it with a compote of my local gooseberries. Boy, am I glad I did!
Gooseberries, as many as you have or like, I used about 250g
Top and tail the berries and add to a pan with a couple of tabespoons of water on a medium heat. Stir and gently press the berries as they soften to extract their juice. Add 2tbsp sugar, stir and cook until syrupy, taste and gradually add more sugar until the desired sweetness is achieved. Continue to cook until thickened to a thin jam, it will continue to thicken when cooling. Set aside to cool while you make the french toast.
French Toast; Serves 2
1/2 cup/125ml non-dairy milk (I used almond)
3 Tbsp plain flour
1/4 tsp. cinnamon (I omitted this)
1 tsp. vanilla extract
4 slices bread
- Heat a frying pan over a medium heat and melt in a little coconut oil, margarine or cooking spray.
- Whisk together the milk, flour, cinnamon (if using), and vanilla.
- Dip the bread in the batter, turning it to coat both sides, then cook in the hot pan until golden brown on each side.
Adapted from PETA
Serve the warm toast with the compote and yoghurt of your choice. I used the wonderful coconut milk yoghurt from Coyo.
Or just spread the compote between 2 slices of the toast, for the best jam sandwich you’ve ever had…
Gooseberry Muffins; Makes 9
These muffins are best served still warm from the oven where there will be little pockets of gooey gooseberry within. They will keep for 4 days in an airtight tin or freeze beautifully.
- 50g vegan margarine
- 175g plain white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 100g caster sugar, plus extra for dusting
- 1 vegan egg replacement
- 120ml milk of any kind
- 125g fresh gooseberries, topped, tailed and halved
- Heat oven to 180°C. Grease or line with cases, 9 holes of a muffin tin
- Melt margarine; set aside to cool.
- Whisk the flour, baking powder, salt and sugar in a large bowl.
- Whisk egg replacement, milk and cooled margarine together. Fold through flour mixture being careful not to over-mix, lumpy is good for lighter muffins. Swirl in fruit gently.
- Divide between the muffin holes and bake for 20-25 mins, till risen, golden, firm to the touch and a wooden skewer inserted in the middle comes out clean, if you pierce a gooey berry, try again. Dust the tops with sugar while warm if you like.
- Serve warm from the oven.
Adapted from Abel and Cole