I hope you all had great first weeks of the new year! The last year has just flown by, especially the second half and I was just chatting to my boyfriend that January seems quite slow in comparison. Which is a good thing! Means more time for baking and writing blog posts 😉 The recipe I’m sharing today is one of my favorite ones from the book I’ve published back in November and its perfect for a Sunday brunch. You can swap the blueberries with any other berries. Enjoy x
- 400g bread, best a few days old
- 150g blueberries, frozen
- 80g almond flakes
For the glaze
- 1 orange, juice and zest
- 400g silken tofu
- 80g maple syrup
- 250ml soy milk, or any other plant based milk
- 3 tbsp oil
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of nutmeg
Preheat the oven to 200°C. Prepare the glaze first. Zest and squeeze the orange. Dry the silken tofu. In a food blender, mix the orange juice, tofu, zest and all other ingredients for the glaze and blend until smooth.
Grease a baking dish. Either slice the bread or pull into chunks, dip them into the glaze and let them soak for bit. Transfer into the baking dish. Spread the frozen blueberries evenly. If there is any glaze left, drizzle over the bread. Last, top with almond flakes.
Cover the dish with tin foil and bake for 30 min. Remove the tin foil and bake for 15min more or until golden brown. Serve with icing sugar.