Almond butter and smashed raspberry stuffed vegan French toast

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

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

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

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