Vanilla Cinnamon French Toast with Berry Compote (Vegan)
Equipment
- Blender
- Frying pan
- Saucepan
- Silicon spatulas
Ingredients
French toast
- 1 cup cashews
- 2 cups water
- 6 tbsp maple syrup keep 2 tbsp for the glaze
- 2 tsp cinnamon powder keep 1 tsp for the glaze
- 8 slices GF French bread
- 1 tbsp avocado oil for frying
Berry compote
- 200 g mixed berries frozen or fresh
- 2 tbsp maple syrup
- 2-3 tbsp water
Instructions
Berry compote
- Place all the ingredients in a pan and bring to a simmer. Lower the heat and keep stirring until the liquid reduces down and it turns into a compote (around 5-6 minutes).
French toast
- Reserve the maple syrup and cinnamon powder for the glaze and mix together. Then place the rest of the ingredients in the blender, turn on high and mix until well combined.
- Next, soak the slices of bread in the mixture for a few minutes until well absorbed. Shake off any excess and fry in the avocado oil over a medium-low heat for a few minutes on both sides until browned and firm and the outside. Note: you can press the bread down gently with your spatula to help speed up this process.
- Once browned, slowly brush one side of the bread with some of the cinnamon and maple mixture, and place under the grill for a few minutes to caramelise.
- Enjoy with berry compote, vegan coconut yoghurt and a sprinkling of cinnamon!
Nutrition
Calories: 350kcal | Carbohydrates: 44g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 26mg | Potassium: 334mg | Fiber: 3g | Sugar: 30g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
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