Almond butter and smashed raspberry stuffed vegan French toast
by Bettina Campolucci Bordi
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Ingredients
Bakery
4 slices of bread, good quality and gluten-free if necessary
Dairy
160ml of almond milk, or other plant milk
coconut yoghurt
Store Cupboard
1 tbsp of maple syrup, plus extra for drizzling
1 tbsp of buckwheat flour
1 pinch of salt
4 tbsp of almond butter, shop-bought or homemade
coconut sugar
mixed nuts, chopped
Spices & Dried Herbs
1 tsp ground cinnamon
1/4 tsp nutmeg, freshly ground
Speciality Ingredients
coconut oil, for frying
Fruit & Vegetables
1 punnet of raspberries