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2 small boxes cranberry , to make cranberry compote
1/3 cups agave syrup, or maple syrup, for the compote
1/2 lemons, juice and zest, for compote
1 teaspoon cinnamon powder, for the compote
1 french bread, or whole wheat bread
2 cups flour
2 cups soy, almond or rice pudding
3 tablespoons maple syrup, and a little more to serve
2 teaspoons vanilla extract
1 tablespoon cinnamon powder
1/4 teaspoons salt
2 tablespoons canola oil
tablespoons powdered sugar, to decorate
Preparation
To make cranberry compote: In a small saucepan over low heat, combine blueberries, maple syrup, lemon juice and zest and cinnamon. Let simmer for 10 minutes, or until the mixture is soft and mellow. Put aside.
To make the French bread: Cut into slices, in a medium bowl mix the flour, the 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 cover.
Turn the French bread and cook until lightly browned and crispy on both sides.
Repeat the procedure with the remaining slices of bread.
Serve covering bread, cinnamon, icing sugar and cranberry compote.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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