cinnamon french toast with blueberry compote

i have to say chef chloe's french toast recipe is the best i've tried yet and its vegan! this is perfect for slightly stale bread and you can use french bread or sliced bread like ezekiel bread. i halfed this recipe to make plenty for two people! i liked this french toast version because the toast did not stick to pan which happens with other vegan recipes and can be very annoying. it is probably due to the flour added and gives the bread a nice coat that reminds me of pancakes. if you don't have the ingredients for the compote you can always top it with your usual favorites like fresh fruit and agave syrup. also try squeezing some lemon juice on your toast before eating and topping it, might make a huge difference! i'm currently obsessed with squeezing lemon juice and trying it on almost everything. it tends to give foods a fresh and reviving taste!

 

ingredients:

blueberry compote

• 2 pints blueberries fresh or frozen (i used frozen raspberry and blueberries)
• 1/3 cup maple syrup or agave
• 1/2 lemon, juice and zest
• 1 tsp ground cinnamon

cinnamon french toast

• 1 loaf french or whole wheat bread
• 2 cups all purpose flour
• 2 cups soy, almond or rice milk
• 3 tablespoons maple syrup plus extra for serving
• 2 teaspoons vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
•  2 tablespoons canola oil
• powdered sugar for garnish

how to

blueberry compote:

1. in a small saucepan over low heat, combine blueberries, maple syrup, lemon juice and zest and cinnamon. let simmer for 10 minutes, or until mixture is soft and syrupy. set aside

cinnamon french toast:

1. slice bread into 3/4 inch thick slices if french bread. in a medium bowl whisk together flour, nondairy milk, maple syrup, vanilla, cinnamon, and salt
2. heat oil in large non-stick skillet over medium high heat, submerge each slice of bread in the batter to coat and then heat on skillet
3. flip french toast and let cook until lightly browned and crisp on both sides, repeat with remaining slices
4. serve the french toast topped with sifted powered sugar and blueberry compote