Pecan-Crusted Red, White & Blueberry French Toast
A patriotic nutty version of delicious French toast topped with strawberries, blueberries and coconut whipped cream.
Servings: 3
Ingredients
For the French Toast Batter
- 1.5 cups unsweetened almond milk
- 2 tablespoon chia seeds
- 2 tablespoon molasses
- 1 tablespoon nutritional yeast
- 1 teaspoon vanilla extract
- 1 tsp ground cinnamon
- ½ teaspoon ground nutmeg
For the Pecan Crust
- 1.5 cups raw pecans
- ½ teaspoon sea salt fine
For the Coconut Cream
- 1 13.5 oz can coconut milk I use Native Forest
- ½ cup vegan powdered sugar
For the French Toast
- 9 slices whole wheat bread I used Dave's Bread
- 2 tablespoon coconut oil
- ½ cup strawberries
- ½ cup blueberries
Instructions
For the French Toast Batter
- Whisk together all ingredients in large mixing bowl. Refrigerate for 20 minutes to allow the chia seeds to thicken the batter.
For the Crust
- Add pecans and sea salt to food processor. Pulse for several minutes until mixture is fine and crumbly. Set aside.
For the Coconut Whipped Cream
- Remove the top fatty portion of the coconut milk only and place it in a bowl. Add in powdered sugar and whip vigorously with a fork until frothy. You can also use a mixer if you have one to whip it up. Refrigerate until ready to serve.
For the French Toast
- Pour pecans onto plate. Dip bread slices one at a time into batter coating both sides. Then dip bread into pecans coating both sides.
- Melt coconut oil in large skillet. Add 3 slices of bread at a time and cook over medium heat until both sides are browned. Stack onto plate. Top with large dollop of coconut whipped cream. Add slices of strawberries and blueberries and serve piping hot.