Breakfast Recipes

Stuffed French Toast . vegan

A short and sweet post today.. Soft Stuffed French Toast with Blueberry Greek Yogurt! My allergies are through the…

Ready 20 minutes
Serves 2 servings
Prep 10 minutes
Cook 10 minutes

Jump to the recipe

Recipe

Stuffed French Toast with Blueberry Greek Yogurt

a delicious breakfast that is also vegan. Easy to make, it's a delicious way to start the day

Serves 2 servings
Prep 10 minutes
Cook 10 minutes
Total 20 minutes

Ingredients

4 slices wholemeal bread (or gluten free)

To Stuff

Blueberry Greek Yogurt

Batter

1.5 Tablespoons finely ground Oats
1 Tablespoon finely ground flax seed
1 Tablespoon raw sugar or maple
a generous pinch of spices of choice (I usually add cloves, cinnamon and nutmeg)
1/3 cup warm water or almond milk
1 Tablespoon organic canola (or coconut oil)

Instructions

To Stuff:

1
Slice the bread into thick slices. Make a deep cut in the middle as seen in the picture.
2
Stuff the filling(Blueberry Greek Yogurt) carefully so it fills up the cavity well.
3
Dip the slices in the batter and continue with the cooking.

Batter

4
Mix Oats, flax seed, sugar, spices and warm water. Mix well and let sit for 5 minutes. Mix again, dip slices and pan fry them on medium-low, in a Tablespoon or so organic canola or coconut oil. 3-4 minutes each side.

Notes

Serve hot topped with maple syrup, or yogurt and fresh fruits, or toppings of choice. For the Chocolate version: Add a teaspoon or more cocoa powder. Quick version: Use 2 Tablespoons your favorite pancake mix(I use Bob's red mill 7 grain pancake mix), a teaspoon flaxmeal, add spices, sugar and 1/3+ cup water to make a thin batter and dip the slices. Nutritional values are based on one serving