French Toast with Amaretto Crème

Morning decadence at its best -- vegan style. Simplify the recipe by skipping the Amaretto Crème and serving it with fresh berries and a bit of maple syrup. Although, if you're a sucker for anything almond-flavored, the crème is a must.

French Toast with Amaretto Crème
Serves 6
 
Amaretto Crème
  • 1 cup raw cashews, soaked for a few hours to overnight in water (to soften)
  • 1 can coconut milk (for raw version, blend 1/2 cup coconut meat with 1 cup coconut water)
  • 1/2 cup nondairy milk of choice
  • 1/2 cup amaretto liquor
  • 1/2 tablespoon vanilla extract or 1 vanilla bean, scraped
  • 1/4 cup agave
  • Pinch of sea salt
French Toast
  • 1/2 cup raw almond butter or cashew butter
  • 11/2 cups vanilla almond milk
  • 1/4 cup whole spelt flour
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon cinnamon 
  • 1/4 cup maple syrup or date paste 
  • 1/4 teaspoon nutmeg powder
  • 1/2 tablespoon vanilla extract
  • Sea salt, to taste
  • Whole-grain baguette or your favorite whole-grain bread (whole-grain cinnamon raisin bread is superb as well)
  • 3 tablespoons Earth Balance or any vegan butter
Garnish
  • Fresh berries
  • Toasted pecans (optional)
 
1. Prepare Amaretto Crème: In a high-speed blender, blend all ingredients until smooth.
 
2. Prepare French Toast: In a medium bowl, whisk the almond butter, almond milk, flour, yeast, cinnamon, maple syrup, nutmeg, vanilla, and salt to make the batter, or blend ingredients in blender until smooth. Set aside.
 
3. Slice the baguette or other bread in thick slices. Dip bread slices into batter. Allow each slice to sit in the batter for a minute, which helps it absorb more.
 
4. Add tablespoon vegan butter to a flat pan, flat grill, or large sauté pan on medium heat. Once melted, add battered bread slice. Add additional tablespoon of vegan butter for each bread slice. (It’s okay if the slices are wet with lots of batter—this is what creates the delicious crust.)
 
5. Cook on medium heat for 2 to 3 minutes. Flip with spatula, and cook other side until lightly golden.
 
6. Serve: Drizzle Amaretto Crème on while French Toast is still warm and top with a generous handful of fresh berries and pecans.


Excerpted from Kris Carr's Crazy Sexy Kitchen


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About the Author

Kris Carr is a New York Times best-selling author, speaker and health advocate. She is the subject and director of the documentary, Crazy Sexy Cancer, which aired on TLC and The Oprah Winfrey Network. Kris is also the author of the award-winning Crazy Sexy Cancer book series. Her latest books, Crazy Sexy Diet and Crazy Sexy Kitchen, will change the way you live, love and eat! Kris regularly lectures at hospitals, wellness centers, corporations such as Whole Foods, and Harvard University. In addition to writing for Kriscarr.com, she regularly contributes articles to The Huffington Post, Prevention.com and Natural Health Magazine. Media appearances include: Good Morning America, Today, The Early Show, CBS Evening News, Access Hollywood, The Doctors, The Gayle King Show, Super Soul Sunday and The Oprah Winfrey Show. As an irreverent foot soldier in the fight against disease, Kris inspires countless people to take charge of their health and happiness by adopting a plant-passionate diet, improving lifestyle practices, and learning to live and love like you really mean it. Her motto: Make juice not war!


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