Baked French Toast topped with Blueberry Crisp
Vegan, easily GF. This baked French toast can almost pass as a dessert. Sugar free with natural sweeteners and fun to dig into with that crisp on top
Servings: 1 serving
Ingredients
Crisp:
- 3 Tablespoon coarsely ground Oats not flour
- a pinch of baking powder
- a pinch of salt
- 1/4-1/3 cup blueberries
- 1 Tablespoon Agave syrup
- 1 teaspoon maple syrup
- 1/2 teaspoon melted coconut oil
- add 1 teaspoon ground raw sugar for a sweeter version
French Toast:
- 2-3 slices of whole grain bread cubed or slices to fit the ramekins
- 2 Tablespoons of vegan pancake mix I use bob's red mill 7 grain
- 1 teaspoon flaxmeal
- 1/4 cup coconut milk or almond milk I use So Delicious vanilla coconut milk or plain almond plus
- 2 Tablespoons water
- a generous pinch of spices of choice or vanilla extract
- 1 Tablespoons Agave or maple
Instructions
- For French Toasts: Mix everything except bread slices to make a not too thin batter.((Or use the gf batter with Oats, flax and non dairy milk like the Tiramisu or Samoa French Toasts.)
- Dip Slices in the batter and place in greased ramekin/baking dish. You can cube the slices, or use size according to the ramekin and stack them 2-3 deep or layer like bread pudding.
For the Crisp:
- Mix all the dry ingredients. Then add the wet(syrups and oil) and mix well with hands or spoon. Once a clumpy mix is ready, add blueberries and distribute well.
- Drop this mix over the french toast.
- Bake in preheated 375 degrees F for 12-14 minutes or until the crisp is brown on the edges.
- Serve hot/warm :)
Notes
Nutritional values are based on one serving (whole recipe)
Nutrition
Calories: 462kcal | Carbohydrates: 88g | Protein: 13g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 21mg | Sodium: 409mg | Potassium: 387mg | Fiber: 7g | Sugar: 39g | Vitamin A: 75IU | Vitamin C: 3.5mg | Calcium: 134mg | Iron: 4.4mg