Can I just start off by saying I love Chef Chloe? She was the first Vegan baker to win Cupcake Wars on the Food Network. I had read her blog before, but revisited it after I saw her appearance. By the way, if you missed the episode, you missed some amazing Vegan deliciousness. Her winning recipe was a Raspberry Tiramisu Cupcake. To die for. So recently I decided to give her blog a visit again and I saw this recipe for French Toast. I've made French Toast before, but it's been nothing like this! So sweet and tart from the berries and the French Toast itself isn't too sweet. It's all about the sauce!
I've actually been wanting to make this French Toast for a couple of weeks now and last night as I was peering into my fridge trying to come up with something to throw together, I realized I had all the ingredients! Plus my little sister (and best friend in the whole wide world!) was coming over with a hungry belly! So I whipped this up in no time! Super easy to make and super yummy to eat!
Blueberry Sauce Ingredients:
- 4 cups of frozen blueberries or 2 pints fresh
- 1/3 cup agave nectar or maple syrup
- 1/2 lemon - juice and zest
- 1 tsp cinnamon
In a small sauce pot over low heat, combine blueberries, syrup, lemon juice and zest, and cinnamon. Let simmer for 10 minutes or until it's soft and syrupy. Set aside.
French Toast ingredients:
- 1 loaf of French or Whole Wheat bread
- 2 cups flour
- 2 cups non-dairy milk
- 3 tbsp agave or maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- pinch of salt
Slice bread into 3/4 inch thickness.
In a bowl, whisk together the flour, milk, syrup, vanilla,cinnamon, and salt. Submerge bread in the mixture and heat on oiled skillet. Flip to cook on each side until desired crispiness.
Serve with blueberry sauce and a dusting of powdered sugar.
I also made some really yummy hash browns. It's super simple to make!
- 1 medium onion, finely chopped
- 1 clove of garlic, minced
- 1 tbsp oil
- 2-3 large potatoes, shredded
- salt and pepper to taste
Saute the onions and garlic in the oil until the onions have become soft and translucent. Add the shredded potatoes and cook until tender. I like to add them to the skillet and press them down and let them sit. That way they get really nice color and crunch! When one side is done, just flip it over as best as you can and cook the other side! Then add salt and pepper to taste.
Enjoy and Happy Eating!