Growing up, I love loved French Toast. My mom made it perfectly, and it was my favorite Sunday morning treat. (Even more than pancakes!) As I got older I discovered Texas style, and Challah bread versions, and still view it as the ultimate weekend luxury. If we are out to breakfast or brunch and it’s on the menu? You can make a pretty safe bet I’m ordering it!
But I also have a pretty serious sweet tooth (hello obvious!) which is part of why I’m on a little diet right now. So that I stay on it, and I’m a sane, happy person, I give myself one cheat day a week – usually Saturdays when I do my distance run and have burned about a bajillion calories and can indulge a bit without feeling too bad. Take a wild guess what my indulgence has been lately… ding ding ding!
So come on in, and let me give you a few tricks to making this perfectly, how to make it vegan and slightly lower-cal ( let’s not kid ourselves) and tell you what’s new!
So this is my first not 100% vegan recipe on le blog. Vegan friends: please don’t be mad? I’ve totally included a simple way to veganize this, using the same ricotta I did for the peach & ricotta canapes! And non-vegan friends this honey whipped ricotta? Insanely yummy! And since strawberries are in season and exploding with flavor, there really couldn’t be a better time to make this!
Now, while this breakfast is definitely sweet and rich, for those of you more into savory breakfasts (or watching calories like me) let me give you a few tips. First cut your stack down to 3 pieces of toast (or 2 really bigs ones!). It delicious but a bite of that stack is a mouthful! Second – a little of this ricotta spread goes a long way – especially with a dollop on top – so spread thinly! Bulk up your layers with extra strawberries!
The french toast serves about 2, but there will be some chocolate whip left over. I don’t see this so much a problem as an opportunity to enjoy it with some more yummy strawberries! (It’s pretty heavenly, trust me)
I’ll be spending this weekend trying to enjoy some sun, and working on new recipes for y’all! I’ve got some amazing popsicle ideas after being super inspired this #popsicleweek, though… I did give a friend my Peach Bourbon Lemonade Popsicles and haven’t gotten the moulds back! And i’ll probably be going a little crazy at the farmer’s market this weekend with all the amazing fruits and veggies in season!
I’ll be posting tons of pics of the goodies I find and make – so if you aren’t already, definitely follow me Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, get tons of behind the scenes pics of the food I’m cooking, styling and eating! Plus the summer trips I’m taking and tons of Oreo and NYC pics!
- French Toast
- 1 tbsp Flax Meal
- 1/2 tbsp Agave Nectar
- 1 cup Soy Milk (or any milk)
- 1/2 tsp Vanilla Extract
- 5-6 Slices of Bread (thinner super market kind - thicker bread yields less)
- 1-2 tablespoons Coconut Oil
- 1 cup Strawberries
- Honeyed Ricotta with Vegan Option
- 1/3 cup Ricotta
- 1 tablespoon Honey
- Vegan Ricotta
- Chocolate Whip
- 1 can Full Fat Coconut Milk
- 1/4 cup Cocoa Powder
- 1/4 cup Powdered Sugar
- For French Toast
- Mix all ingredients except the bread in a large bowl and let sit for 5 minutes for the flax meal to thicken.
- Heat sauté pan or griddle to medium heat and grease with a scant amount of coconut oil to coat.
- Dip each slice of bread in the batter for about 5 seconds on each side. If your bread is thicker, leave it in a little longer.
- Place on griddle and cook for about 15 seconds. Using your spatula, make sure toast isn't sticking, and cook for several minutes until golden brown. Flip and repeat for the other side.
- For Ricotta
- MIx ricotta and honey with a fork until well blended and light and fluffy. If using the vegan recipe follow as it.
- For Chocolate Whip
- In the bowl of your stand mixer (or a large bowl if using a hand mixer) place separated coconut cream of coconut milk. Mix on high for about a minute. Add, in increments, powdered sugar and cocoa powder. (You will have some left over)
- Layer toast with a thin spread of ricotta in between each slice, with strawberry slices if desired. On top piece ad a tablespoon sized dollop of chocolate whip and ricotta and add more strawberries)