Brunch – Page 2 – The Food Wife

Biscoff Cinnamon Toast

24th October 202224th October 2022
by thefoodwife

Serves 4

Hereâ€™s another naughty breakfast or brunch. It uses Biscoff, the spiced biscuit spread, and then cinnamon sugar as a glorious crusty coating.

I didnâ€™t serve this with a sauce but if you wanted to then heat some extra Biscoff spread in the microwave for 30 seconds so it becomes pourable!

Ingredients:

6 slices of bread

Biscoff spread

2 eggs

Milk

2 tbsp (vanilla) caster sugar

1/2 tsp ground cinnamon

Large knob of butter

1/2 tbsp vegetable oil

Step 1: Begin by making three biscoff spread sandwiches. Cut each in half and then each half into four fingers. Set aside.

In a bowl mix the two tablespoons of caster sugar and the cinnamon together. Set aside.

Whisk the two eggs and a splash of milk together in a wide dish. Set aside.

Step 2: Heat the butter and oil in a non-stick frying pan over a medium high heat.

Step 3: While the oil and pan are heating up, dip each sandwich finger in the eggy mixture, allowing it to soak up some of the liquid before flipping each one over to coat the other side.

Step 4: Now that the pan is hot add the eggy sandwiches and cook for a couple of minutes a side until golden. Remove from the pan and toss in the cinnamon sugar, and arrange on a serving plate.

Step 5: Once all the sugar-coated sandwiches are on the serving plate, serve immediately.

(Vegan) Blueberry Pancakes

9th July 20229th July 2022
by thefoodwife

Makes approximately 12 (serves 2-4)

So what do you do when you want pancakes for breakfast but you donâ€™t eat (or just donâ€™t have any) eggs? Make a stack of these and everyone will be happy. These are easily made gluten and dairy-free (although if that is not an issue, regular flour and milk work great too!)

If youâ€™ve always got berries in the freezer this is a great brunch to have on standby.

Ingredients:

1 tbsp of caster sugar

120g self-raising flour (gluten-free if required)

1/2 tsp baking powder (gluten-free if required)

Pinch of salt

150ml milk (plant-based if required)

Vegetable oil

A couple of handfuls of blueberries (frozen or fresh)

Step 1: In a large bowl, mix together the mashed banana, sugar, flour, baking powder and salt along with a splash of vegetable oil. Once combined, create a well in the centre and begin gf whisking in the milk, until you have a smooth thick batter.

Step 2: Heat a non-stick pan over a medium high heat and add a little vegetable oil. Use a small ladle or use 2 tablespoons worth to make small American style thick pancakes. Once each one has been put in the pan, immediately put four or five blueberries into each one. Cook for a couple of minutes on each side until golden and fluffy. Be careful as you turn than as they are more delicate than egg based pancakes.

Serve as a stack, with syrup or more berries and yogurt, as desired.