What is a better way to celebrate a lovely Sunday and the end of a training rotation? FRENCH TOAST! It was my favourite guilty-pleasure breakfast before going vegan and I've finally mastered a vegan version! Enjoy this one, no macros, just a good time.
Ingredients:
2 Slices of Country Harvest's Wild Blueberry Bread
1/2 cup of Silk's Original Unsweetened Almond Milk
1/2 tbsp Ground Flax Seed
1/2 tsp Vanilla Extract
1 tsp Cinnamon
1 tbsp Almond BUtter
1 tbsp Maple Syrup
Vegan Butter/Margarine
Fruit for garnish
Instructions:
1) Combine almond milk, flax seed, vanilla extract, and cinnamon in a shallow dish. Let sit for 10-15 minutes to thicken.
2) Combine almond butter and maple syrup.
3) Heat 1 tbsp of vegan butter in a pan over medium heat. Dip a slice of blueberry bread in the milk mixture, coating each side lightly but not soaking the bread. We do not want it to be soggy!
4) Cook on each side for 1-2 minutes until brown.
5) Plate up with your crispy french toast, almond butter syrup, and any fruit you love, I went with banana and strawberries!
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