Dairy Free Coconut and Raspberry French Toast
Prep time: 5 mins
Cook time: 15 mins
This is a deliciously quick and easy weekend breakfast recipe. The golden crispy toast against the creamy coconut yoghurt and sweet raspberries is such a delight. If you can’t get hold of fresh raspberries, especially at this time of the year, then frozen ones work brilliantly. You could substitute the raspberries for any fruit, blueberries work really well and are full of antioxidants!
Make this recipe gluten free by swapping the sourdough bread for your favorite gluten free alternative.
4 slices sourdough bread
100ml non dairy milk, we use coconut
1 tsp vanilla bean paste
1 tsp coconut oil
100g fresh or frozen raspberries
1 tbsp maple syrup
4 tbsp coconut yoghurt
1. Start with the raspberry compote, place most of the raspberries in a small saucepan, keeping a few for the garnish. Add maple syrup and place the pan over a low heat for 3-4 minutes, stirring occasionally, until the raspberries start to break down and release their juices.
2. Meanwhile, beat the eggs, non dairy milk and vanilla bean paste in a bowl or baking tray wide enough to fit the bread in it. Soak the bread in the eggs and milk for 1 minute on each side
3. Put ½ tsp coconut oil in a non-stick frying pan over a medium heat. When hot, add the French toast slices, 2 at a time and leave to cook for 3 minutes, do not be tempted to move the French toast before this as you don’t want to break the toast. Once golden underneath, use a fish slice or spatula to flip the toast and cook on the other side for another 3 minutes.
4. Divide the French toast between 2 plates, dollop coconut yoghurt on each, followed by the compote and fresh raspberries.