Saturday, December 10, 2011

Orange Cashew Cream Stuffed French Toast.

Tart. Vegan. Wholesome with sprouted wheat bread and organic raspberries. I only buy organic raspberries because they can be very high in pesticide residue otherwise. This stuffed french toast is light and bright, no post-brunch sugar and cream comas necessary.

Orange Cashew Cream Stuffed French Toast 

6 slices sprouted wheat bread
1/2 cup coconut milk
1/2 cup fresh orange juice (1 orange)
3 tbsp flaxmeal
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 pint organic raspberries for filling
orange zest and cinnamon for garnish

Citrus Cashew Cream

3/4 cup cashews, soaked for 2 hours or overnight
1 tsp cinnamon
1 tsp vanilla
drizzle of lemon and orange
orange zest

Blend cashews first in high-speed blender with 1/4 cup of filtered water to start. Add in other ingredients and continue to thin with another 1/4 cup water or as needed. Keep blending until mixture is smooth and creamy. Store in fridge until ready to use. You can make this ahead of time as it keeps for a few days.

Combine milk, orange juice, flaxmeal, cinnamon, nutmeg, and vanilla. Dredge both sides of bread in mixture and let sit for a few minutes. Melt Earth Balance or coconut oil on skillet and cook french toast 3-4 minutes on each side on high heat.

To assemble, top 1 slice of toast with generous dollop of cream and raspberries, and top with another slice of toast.

Serves 3. I like to fry up some tempeh bacon on the side.

1 comment:

Jamie @ Don't Forget the Cinnamon said...

Wow this looks phenomenal!
I've never tried making (or eating for that matter!) vegan french toast before!