Arme Ritter with Cashew Butter and Millet Crumb

Breakfast always has been my most loved meal of the day. Directly after waking up my stomach speaks up and asks for a big bowl of something sweet. Since I take myself some time to have a well-balanced and filling breakfast I go very creative when it comes to the first meal of my day. On some days I have muesli, on others a fruit salad. In summer I eat batches of banana ice cream but wintertime calls for more warming combinations. Usually I’m having some porridge then but sunday mornings call for something special.

French toast inspired vegan breakfast with nut butter and banana

In Germany we call these french toast styled bread Arme Ritter. Basically it means poor knights because it is traditionally made from stale bread and cheap ingredients. I transformed the original recipe a bit, added cashew butter for creaminess, filled it with sweet banana and coated it with a millet and corn flakes crumb. Writing about these makes me want to eat them right now. They are soft and warm and soothing. Every bite is heavenly creamy and crunchy at the same time. My only advice is: spend your Sunday mornings in the kitchen, get your pan on the stove and let some filled and coated slices of bread become warm and soft.

Vegan french toast inspired breakfast with rye bread and nut butter

Arme Ritter with Cashew Butter and Millet Crumb
serves 4

150g cashew butter
3 tsp grounded vanilla bean
4 tbsp agave syrup
8 slices of rye bread
2 bananas

130g whole rye flour
220ml soy milk
1 tsp grounded cinnamon
100g corn or soy flakes
50g puffed millet
3 tbsp canola oil

In a small bowl mash the cashew butter with 1 tsp of grounded vanilla bean and 2 tsp of agave syrup. Spread the cream onto all slices of bread. Slice the banana, put it on four bread slices and take another slice of bread to fold them up to a sandwich.  Slightly press the sandwich together. In a soup plate mix together corn flakes and puffed millet. For the coating take a larger bowl and whip together the flour, soy milk, 2 tbsp of agave syrup, 2 tsp of grounded vanilla bean and cinnamon. Bring a pan to the heat and add the canola oil. Now take a sandwich, coat it in the flour mixture and then cover it with the crumb. In the last step just roast it in the pan from all side.

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