Description
Plant-based and protein-packed French Toast with a strawberry-rhubarb compote. Enjoy for a special breakfast treat in less than 30 minutes.
Ingredients
Vegan French Toast
- 4 slices of bread (stale bread works best!)
- 1 scoop protein powder
- 1/4 cup unsweetened almond milk yogurt
- 1/2 tsp cinnamon
- 1/4 cup unsweetened almond milk
Strawberry Rhubarb Compote
- 2 cups fresh or frozen strawberries, hulled and halved
- 4 small stalks rhubarb, trimmed and diced
- 2 TBSP orange juice
- 1– 2 TBSP maple syrup
For serving
- fresh basil
- sprinkle of chia seeds
- pure maple syrup
Instructions
- To make the Strawberry Rhubarb Compote, add the diced berries and rhubarb to a pan with orange juice and bring to a rapid boil over medium high heat.
- Allow to boil for 3-5 minutes, until rhubarb is fork tender and the fruit starts to break down.
- Stir in 1-2 Tablespoons of maple syrup, to taste. Set aside.
- To make the French Toast, spray a pan with coconut oil spray and turn the heat to medium.
- In a bowl, combine the yogurt, almond milk, protein powder, and cinnamon and whisk to combine. You want the mixture to be runny but not watery.
- Dip the stale bread into the mixture, coating all sides. Tap off the excess and transfer to the pan.
- Heat the French toast for ~5 minutes on each side, until both sides are golden brown.
- Transfer the french toast to a plate and top with the Strawberry Rhubarb Compote, more yogurt, basil, and maple syrup.
- Store leftover Strawberry Rhubarb Compote in airtight container in the fridge for up to one week and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free