Hummus & White Bean French Toast
PREP 5 MIN•COOK 10 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
1⁄4 cup (65ml) oat milk (or dairy alternative)
1⁄4 cup nutritional yeast
salt & pepper, to taste
olive oil spray
2 thin slices (40g ea) wholemeal sourdough bread (or gluten free)
1 tin of cannellini beans (400g tin) drained & rinsed
1 1⁄2 cups (60g) baby spinach leaves
2 tbs hummus
1 tbs hemp seeds
Combine milk, yeast and a pinch of salt and pepper in a shallow bowl.
Spray a large non-stick frypan with oil and place over medium heat.
Add bread slices to milk mixture and soak them, turning a few times to absorb as much of the mixture as possible.
Add coated bread slices into the hot pan. Cook one side until golden brown, about 3-4 minutes, flip and cook the other side for 2-3 minutes.
While bread cooks, add beans to a small saucepan and cook over medium heat until warmed through.
Remove beans from heat, toss spinach leaves through to wilt and season with salt and pepper.
Divide French toast between plates, spread with hummus, and top with beans.
Scatter over hemp seeds, season and serve.
Energy (kJ)
1446 kJ / 345 cals
Protein
19.9 g
Fat
9.6 g
Sat. Fat
1.3 g
Carbs
36.2 g
Sugar
4.7 g
Fiber
14.5 g
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