Vegan French Toast with Berry Compote

Ingredients

For the French Toast

3/4 cup almond milk

3/4 cup coconut milk

1 tablespoon agave nectar

1/4 cup chickpea flour

2 1/2 tablespoons nutritional yeast

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

Vegan butter

8 slices gluten-free, vegan sourdough bread

For the Berry Compote

1 cup fresh or frozen red raspberries

1 cup fresh or frozen blackberries

2 cups fresh or frozen blueberries

2 tablespoons coconut sugar

1 teaspoon lemon juice

Lemon zest

For the Coconut Smear

1/4 cup coconut butter

1/4 cup coconut milk

2 teaspoons agave nectar

Instructions

For the French Toast

1. In a medium bowl, whisk together the almond milk, coconut milk, agave nectar, chickpea flour, nutritional yeast, cinnamon, nutmeg, and salt. Transfer the mixture to a shallow baking dish.
2. Heat a large skillet or griddle over medium-low heat and add vegan butter. Start with 2 tablespoons and add more as needed.
3. Dip bread in batter until thoroughly soaked. Repeat on the other side.
4. Fry each slice of bread for 2 minutes on each side until golden brown.

For the Berry Compote

1. Add raspberries, blackberries, blueberries, coconut sugar, lemon juice, and lemon zest to a medium saucepan over medium heat.
2. Bring to a boil and reduce to a simmer. Cook for 15 minutes or until fruit is well macerated.

For the Smear

1. Combine coconut butter, coconut milk and agave nectar and smash and stir with a fork to combine.

To Serve

1. Top French toast with coconut smear and berry compote. Serve warm.