Already nostalgic for Autumn? These recipes will give you some of that fall flavor back!
Johnny Appleseed bread
2 slices of bread
- Preheat the oven to 180 Celsius.
- Brush the melted butter on the toast and generously sprinkle cinnamon on top. Place the apple slices on top and put in the oven for 15-20 minutes until the apples are soft to touch. Drizzle honey over the bread and enjoy!
Milk (or use Rice Milk as a vegan alternative)
- Measure the amount of milk you want out in your mug and then heat in a sauce pan. Add the desired spices and honey to taste.
- Optional: Use a handheld milk frother to get a whipped topping making this drink feel even cozier.
1 slice of bread
Optional: spices (pepper, paprika, chili flakes, salt)
- Butter a frying pan and while it gets warm cut a hole in the bread (about the size of your pointer finger and thumb together).
- Place the bread in the pan and flip it over once the bread is lightly toasted.
- Crack the egg directly in the center of break so that the yolk sits in the hole. Cook for a minute before gently turning the bread. Cook for as long as you like depending on how runny you like your egg yolk. Meanwhile lightly toast the bread hole on the side and spread with a little jam for a nice side treat.
- Once your egg is done, add your spices and enjoy.
2 tbsp brown sugar
1 tsp cinnamon
Handful of chopped Walnuts
Handful of sultanas
Optional: yogurt or ice cream
- Preheat the oven to 180 degrees Celsius.
- Mix the brown sugar, cinnamon, walnuts and raisins in a bowl. Remove the apple cores while leaving the bottom of the apple intact and fill with the mixture. Top with a pat of butter the size of a 20-pence coin.
- Place the apples in a baking tray. Put ¾ cup of boiling water in the bottom of the pan. Bake for 30 minutes or until the apples are soft.
- Eat as is, with yogurt, or topped with vanilla ice cream.
- Top tip: Red apples tend to be sweeter than baking apples, but any apples will work!
Pumpkin French Toast
2 slices of bread
1 tbsp canned pumpkin
Pinch of cinnamon
Pinch of nutmeg
Optional: Add Rum whipped cream for a sweet twist! –
½ cup Whipping cream
½ tbps rum
¼ tsp vanilla extract
1 tbsp sugar
- Mix the egg, canned pumpkin, cinnamon and nutmeg in a bowl.
- Put the mixture in a large bowl or plate so the bread can soak in the mixture. After a few seconds flip the bread over so both sides are coated.
- Melt butter in a frying pan. Let the excess mixture drip off the bread before placing the bread in the frying pan and cook until toasted on both sides.
- Top with syrup and berries or rum whipped cream.
To make the Rum whip cream:
- Place all ingredients in a bowl and whip with an electric mixer until frothy peaks form.
- Top tip: Store any leftover cream in the refrigerator for up to three days and use for your future French toast, or double the recipe!