RECIPES

Ingredients

FOR THE FRENCH TOASTS:

• Organic vegan panettone cake from Marché TAU
• 1/4 cup cornstarch
• 1 cup plant-based milk
• 1 teaspoon ground flaxseeds
• 1 teaspoon ground cinnamon
• 2 teaspoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Vegan butter for the pan
   

FOR THE CRANBERRY-CLEMENTINE MARMALADE

• 1 cup Patience Fruit & co unsweetened dried cranberries 
• 1 1/4 cup water
• Zest of 1 clementine (approximately 1/2 teaspoon)
• 1/4 cup icing sugar

Preparation

FOR THE FRENCH TOASTS:

1. Put the cornstarch in a bowl and progressively mix in the plant milk until the cornstarch is dissolved.
2. Add the flaxseeds, ground cinnamon, maple syrup, vanilla extract and baking powder.
3. Cut large slices of Marché Tau vegan Panettone and soak them into the mixture.
4. Heat a pan over medium heat with vegan butter and add the soaked slices of panettone. Let it cook until golden and flip it to get both sides crispy. Enjoy right away!
    

FOR THE CRANBERRY-CLEMENTINE MARMALADE

1. In a saucepan, add the Patience Fruit & co dried cranberries with the water and the clementine zest.
2. Bring to a boil then let simmer for 15 minutes with the lid on.
3. Add the icing sugar and let it simmer for 5 more minutes without the lid.
4. Coarsely blend the sauce until desired consistency and serve warm.

This versatile marmalade is perfect for when you cannot find fresh cranberries or simply forgot to buy some, more convenient but equally delicious!

Recipe by Angèle from @VeganMontreal