English Muffin French Toast with Roasted Peaches and Cashew Cream

By @alittlepositivityeveryday on Instagram

Ingredients

The Peaches:

• 2-3 golden peaches, halved and pitted
•  1-2 tsp ground cinnamon 
•  1-2 tbsp coconut oil, melted
•  2 tbsp maple syrup
  

The French Toast:

• 4 Splendid Sourdough English Muffins, halved
•  ¼ cup cornstarch
• 1 tbsp ground flaxseeds
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground turmeric (optional)
• 1 cup plant-based milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract

The Cashew Cream

•  1 cup raw cashew, soaked to soften overnight and drained
• 150ml water

Instructions

1. Preheat the oven to 180 Celsius and grease a small baking dish.
2. In a bowl, season peaches with cinnamon, coconut oil and maple syrup.
3. Transfer peaches into the baking dish and bake for 35-40 minutes or until peaches are nicely tender.
4. Meanwhile, in a blender, blend cashew with water until smooth and creamy.
5. To make the batter, in a mixing bowl, whisk all the ingredients apart from the muffins until well combined.
6. Heat up a non-stick pan with coconut oil on medium-high heat.
7. Whisk the batter again right before and dip each side of the muffin in the batter and let soak for about 10 seconds.
8. Cook for 2-3 minutes on each side or until golden brown. Add more coconut oil to the pan as needed in between.