Vegan French Toast with Berry Compote

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Who doesn’t love warm, homemade french toast? It is one of my favorite comforting breakfast dishes. This recipe is a bit of a sweet treat, so use caution adding too much agave nectar. You may even want to save this one for a special occasion. This recipe is so delicious that most people would not be able to guess that it is vegan. 

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Vegan French Toast with Berry Compote

Prep Time: 5 minutes Cook Time: 30 minutes
Yield:4 servings

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.

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