Sour Lemon French Toast

Indecisiveness is perhaps my most exasperating trait - I'm that annoying person holding up the line at the supermarket, gelateria, juice bar, humming and haa-ing between kale and spinach, or whether or not to buy that wedge of watermelon. Whatever am I to do when my stomach calls for lemon sugar pancakes, blueberry muffins and french toast? Obey it of course! The result is this gloriously tangy lemon french toast, smothered in sour lemon syrup, coconut cream, and melted blueberries.

My childhood baking endeavours were littered with Chelsea Sugar packets, and it makes me happy that they've evolved alongside me to provide more health-conscious options for those with a sweet tooth. Chelsea Organic Coconut Sugar is simply the crystallised nectar of the coconut blossom - it has a slightly burnt taste, making it perfect for giving a little edge to sweet treats like these.

Those of you who are gluten-intolerant can most definitely swap the bread for a suitable variety; simply ensure that it's the softest and most fluffy you can find. You could also replace the lemon with orange for a slight twist, or perhaps substitute the blueberries for tangy raspberries. It's a very forgiving recipe, which is always a good thing when you're bleary-eyed and stumbling around the kitchen on a Sunday morning.


1 tablespoon of Chelsea Organic Coconut Sugar
Juice of 1 lemon

1/2 cup of oat milk
1 tablespoon of Chelsea Organic Coconut Sugar
1 tablespoon of buckwheat flour
1 teaspoon of ground vanilla bean powder
1/2 teaspoon of ground ginger
Zest of 1 lemon
3 thick slices of slightly stale artisan bread
1 tablespoon of coconut oil (optional)

Coconut cream
Blueberries, melted


  1. Begin by making the sour lemon syrup - place the lemon juice and Chelsea Organic Coconut Sugar in a small saucepan and stir over a low heat until all the sugar is dissolved. Pour into a small jug and set aside.
  2. In a wide, shallow bowl, whisk together the oat milk, Chelsea Organic Coconut Sugar, buckwheat flour, ground vanilla bean powder, ground ginger, and lemon zest. If you wish, mix the dry ingredients into a paste first before adding the oat milk to avoid any lumps.
  3. Heat a frying pan over a medium-high heat. If you have a non-stick frying pan like me, you'll not need to bother with the coconut oil, however I strongly recommend using it if you've just a regular frying pan.
  4. Once you can feel the heat emanating from the pan, dip your bread into your batter for a few seconds on each side, ensuring that it's evenly coated. Place this in the frying pan, and let sizzle for a few minutes until well-browned, then flip with a spatula.
  5. Scoop the cooked toasts into a big pile on a plate, then drizzle with the cooled sour lemon syrup. Pile high with melted blueberries and scoops of coconut cream, and serve immediately.