Japanese Matcha French Toast (Vegan)
Weekend is calling! Almost time to take a break from mug meals, toasties and quick cold bites. Almost time for a more artisan breakfast like this Japanese Matcha French Toast.
Delicious, indulgent yet healthy and nutritious. There’s nothing better than to enjoy it with a cup of home-made ♥ Matcha Latte ♥
After a busy week, we will finally be able to unplug, relax, sleep a bit longer, step out to nature, treat ourselves to wellness, spend quality time with friends & family, and of course in the kitchen making delicious meals
Throughout the week, my breakfasts are usually quick mug meals, overnight oats, and occasionally some variation of toast before heading to work at 8am. So when weekend arrives, a super duper breakfast or brunch is of Dr. Tummy’s order; something that is more like a treat but still wholesome, nutritious and healthy. Very often, you’ll find on my instagram weekend feeds of frenchtoast, pancakes, waffles, (healthy-ish) pizza rolls or bagels. Just by changing up the base and toppings in somewhat standard recipes and I can enjoy them every single week 😉
Today, let me share with you my utmost favourite – Japanese Matcha French Toast, using premium matcha powder that I bought on my recent trip to Japan, wholewheat spelt bread and granny smith apples. If you are not yet familiar with this magical green powder, check out my post here.
For a fluffier texture, you can also use other wholewheat variations that are less dense for a fluffier texture. Just make sure that you read the label or ask your baker carefully. Any thing made from refined flour would contain less fiber, minerals, vitamins while working harder on your blood sugar. As for toppings, the choices are endless: apples, pears, fresh berries, peach, mango, coconut flakes or anything in season.
And there you have it – a special and delicious breakfast to kick off the weekend!
- 1 whole wheat spelt loaf about 400gr
- 35 gr almond flour
- 15 gr coconut flour
- 2 tsp matcha powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder for the extra lift
- 1 pinch of salt
- 2 tbsp (~ 30ghemp hearts for healthy omega fats and protein
- 2 free-range eggs. For the vegan variation substitute with flax egg = 1tbsp ground flax seeds + 5tbsp water
- 2 bananas ~ 250gr
- 250 ml milk of choice I used soy milk. For a more indulgent version, you can use canned coconut milk
- 2-3 drops of lemon juice
- 1 pinch of salt
- 10 gr coconut oil for frying
- Sliced apple or fruits of choice
- Hemp seeds
- Chop nuts
- (Optiona1 tbsp maple syrup for drizzle
Place banana, eggs, vanilla, milk in a blender. Pulse for a few second until smooth
Add all dry ingredients in a large mixing bowl. Mix well
Pour wet onto dry ingredients. Fold with a spatula until everything is well incorporated
Slice bread loaf into thick slices of about 1.5-2cm (~ 50gr each)
Soak them fully into the batter for about 10-15mins. The reason why it takes longer than a normal recipe is because of the dense texture of our bread. Should you use lighter variation, reduce soaking time.
Once our bread is soft and well coloured with a green shade, it’s time to turn them into toasts
In a large skillet or non-stick pan, melt some coconut oil
Fry the bread for 4mins each side at medium low heat
In another pan, fry half of the apple slices with coconut oil and hemp hearts for about 4mins
Serve 2-3 slices of toasts with some cooked and fresh apples
Sprinkle some matcha powder on top
Garnish with fresh mint leaves, extra fruits if wish
(OptionaDrizzle some good amount of maple syrup
Each serving (2 thick slices) contains approx. 21g fat of which 5.2 is saturated and 77mg cholesterol coming from coconut oil. However, do NOT worry because this amount is relatively small and these are medium-chain triglycerides which do not raise bad cholesterol LDL like normal butter or margarine would do.