Almond butter and smashed raspberry stuffed vegan French toast

Bettina serves up an alluring vegan French toast recipe, stuffed with almond butter and raspberries for a decadent breakfast or brunch. This recipe is from Happy Food by Bettina Campolucci Bordi, published by Hardie Grant. Images by Nassima Rothacker.

First published in 2018
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French toast was always a very comforting breakfast when I was growing up. Here is a version that includes a spark of freshness from the berries along with some indulgence and creaminess from the nut butter.

Ingredients

Metric

Imperial

Vegan French toast

  • 4 slices of bread, good quality and gluten-free if necessary
  • 160ml of almond milk, or other plant milk
  • 1 tbsp of maple syrup, plus extra for drizzling
  • 1 tbsp of buckwheat flour
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg, freshly ground
  • 1 pinch of salt
  • coconut oil, for frying

For the filling

To serve

Method

1
First spread all 4 slices of bread with almond butter and squash as many raspberries as you can fit in over 2 pieces of bread, then press them down with a fork. Top with the other slices and gently press down
2
In a small bowl, whisk together the almond milk, maple syrup, flour, cinnamon, nutmeg and pinch of salt. Place the bread in a shallow dish (with sides) that holds all of the bread. Pour the batter over the bread, then lift or flip it over to make sure both sides are evenly coated
3
Heat a drizzle of coconut oil in a large frying pan (skillet) over medium heat. When the pan is hot, add the bread slices and cook for a few minutes each side until golden brown
4
To make it look pretty, cut your toast in half and serve scattered with coconut sugar and fruit and drizzled with coconut yoghurt and some chopped nuts, or just have it as it is
First published in 2018
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Bettina was born with a passion for food. Brought up across several cultures by a Norwegian father and Danish-Bulgarian mother, cooking has remained a constant pleasure in Bettina’s life.

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