Coppafeel! Almond Milk French Toast
Coppafeel! are an amazing group of people doing everything they can to raise awareness of breast cancer. The charity was founded in 2009 by Kristin Hallenga, following her diagnosis of secondary breast cancer at 23. She made it her mission to ensure other young people don’t find themselves in a similar situation; where they’re told the cancer cannot be cured because it was found late.
My friend Laura was diagnosed with breast cancer a few years ago and unfortunately hers is now incurable, if she’d have checked sooner that might be different. CoppaFeel! has given Laura, Kris and all of our friends a positive way to fight back against the rubbishness of cancer.
This month, the charity are asking you to get your friends round your kitchen table, share a delicious brunch, and talk about boobs. There’s lots of food and hosting ideas on their website, as well as plenty of information on getting to know the early signs of breast cancer.
I’ve shared one of my favourite brunch recipes below – it’s the quickest and most indulgent one I know.
ALMOND MILK FRENCH TOAST
I love the simple flavours here: vanilla, lemon and creamy ricotta. I like to use good sheep’s ricotta if I can get my hands on it. The rest of the tub is great stirred through pasta or spread on toast and topped with berries. I have found that decent gluten-free bread works really well too, as the almond milk mixture helps prevent the bread from being too dry. For vegans you can make the French toast with extra almond milk and skip the eggs and use some coconut yoghurt in place of the ricotta.
2 free-range or organic eggs
125ml unsweetened almond milk
the seeds from 1 vanilla pod, or 1 teaspoon vanilla paste
4 thick slices of good bread or brioche
a knob of coconut oil or butter
2 tablespoons good ricotta cheese
1 unwaxed lemon
runny honey, to serve (optional)
Get all your ingredients and equipment together.
Break the eggs into a bowl and whisk in the almond milk and vanilla. Pour into a deep baking tray and lay all four slices of bread in the mixture. Leave to soak for a minute.
Put a pan on a medium heat and add a good knob of coconut oil or butter. Turn the bread over and leave for another minute to soak up the mixture, then carefully lower into the pan and cook for 2–3 minutes on each
side until golden and crisp, taking care when you flip it, as the bread will be quite delicate.
Pile two slices on each plate, dot with ricotta and grate over the zest of the lemon. Top with honey, if you like things sweet.
Images: Matt Russell