2 small boxes cranberries, to make the blueberry compote
1/3 cups agave syrup, or maple syrup, for the compote
1/2 lemons, the juice and zest, for the compote
1 teaspoon cinnamon powder, for the compote
1 french bread, or whole wheat bread
2 cups flour
2 cups soy, almond or rice milk
3 tablespoons maple syrup, and a little extra for serving
2 teaspoons vanilla essence
1 tablespoon cinnamon powder
1/4 teaspoons salt
2 tablespoons canola oil
tablespoons powdered sugar, for decoration
Preparation
45 mins
0 mins
Medium
To make the blueberry compote: In a small saucepan over low heat, combine the blueberries, maple syrup, lemon juice, lemon zest, and cinnamon. Simmer for 10 minutes, or until the mixture is soft and syrupy. Set aside.
To make the French toast: Slice the bread, in a medium bowl mix the flour, non-dairy milk, maple syrup, vanilla, cinnamon, and salt.
In a skillet, heat the oil over medium-high heat.
Dip each slice of bread in the mixture to coat.
Flip the French toast and cook until lightly golden and crispy on both sides.
Repeat the process with the remaining slices of bread.
Serve by topping the bread with cinnamon, powdered sugar, and blueberry compote.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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