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Almond Butter & Smashed Raspberry Stuffed French Toast

  • Time preparation 10 minutes
  • cook time 10 minutes
  • Serve Serves 2

You might think that vegan diets don't offer in the much of indulgent breakfast options. Well, think again! We love this decadent French toast recipe with raspberry filling, a creamy nut butter and a drizzle of maple syrup!

Recipe taken from Happy Vegan Food by Bettina Campolucci Bordi (Hardie Grant, £15) Photography ©Nassima Rothacker
  • 4 slices good quality bread
  • 160ml almond or plant milk
  • 1 tablespoon maple syrup, plus more for drizzling
  • 1 tablespoon buckwheat flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • Tiny pinch of salt
  • Coconut oil, for frying
  • For the filling
  • 4 tablespoons almond Butter, shop-bought or home-made
  • 1 fresh punnet of raspberries (or frozen raspberries, depending on the season)
  • To serve:
  • Coconut sugar
  • Dollop of Coconut Yoghurt,
  • Chopped nuts

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. If you're using frozen raspberries, you'll need to wait for them to thaw first! 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 maple syrup and a dollop of coconut yoghurt and some chopped nuts, or just have it as it is.

Ingredients

  • 4 slices good quality bread
  • 160ml almond or plant milk
  • 1 tablespoon maple syrup, plus more for drizzling
  • 1 tablespoon buckwheat flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • Tiny pinch of salt
  • Coconut oil, for frying
  • For the filling
  • 4 tablespoons almond Butter, shop-bought or home-made
  • 1 fresh punnet of raspberries (or frozen raspberries, depending on the season)
  • To serve:
  • Coconut sugar
  • Dollop of Coconut Yoghurt,
  • Chopped nuts

Method

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. If you're using frozen raspberries, you'll need to wait for them to thaw first! 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 maple syrup and a dollop of coconut yoghurt and some chopped nuts, or just have it as it is.

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