WUNDA-ful French Toast
Ingredients
150ml WUNDA Original
2 tsp cornstarch
2 tsp maple syrup
2 slices of wholemeal brown bread, cut in half
15g vegan spread
To serve:
160g blueberries
200g low fat Greek yoghurt
Dusting of icing sugar
Method
Add most of the WUNDA and the maple syrup to a shallow bowl, reserving a small amount of the WUNDA. Add the remaining WUNDA to the cornstarch and mix to form a loose paste. Add to the rest of the WUNDA, mixing thoroughly.
Lay the bread in the bowl and flip to coat both sides of each half. Add the butter to a large pan over a medium heat and gently place the bread in the pan. Cook for about 2 minutes on each side or until golden brown.
Plate up the French toast and serve topped with blueberries, low-fat Greek yoghurt and dusting of icing sugar. If you’d like your breakfast to be fully vegan, replace the Greek yoghurt with a vegan alternative.
TIP: Turn your into an easy compote! Add blueberries to a small saucepan with a squeeze of lemon juice and a pinch of cinnamon. Cover the pan with a lid and cook over a medium heat until the blueberries have softened and started to burst. Mash roughly with a fork to form a rough compote.