Isn’t it funny the amount of Valentine-ish meals I’ve been having lately if you take into account that there’s a 101% chance I’m spending Valentine’s day alone in my jammies watching Netflix, eating cookies (probably heart-shaped, gotta live a little and join all the festivities I can hEY) and lusting over imaginary TV characters.
Anyway, I can’t help but take advantage of every opportunity to use allllll the raspberries, strawberries and rose petal-ish things I come across. Like, dude, for a person who never ever ever wears pink (not even on Wednesdays – black, grey and burgundy is where is at), I sure love pretty meals like this.
But who in the world doesn’t love raspberries, that is the question. Sweet, slightly zingy and bursting with flavour: they’re hard to dislike! Thing is, my dear mother actually loathes them. Like, everytime I make food for her she’d spend half an hour picking the raspnberry bits out of it and complaining it tastes like shampoo and that lovely creamt thing you’re supposed to use to make your hair soft and shiny.
What are you on, mum??? Raspberries are the queen of all fruits. After peaches and watermelons, that is. Oh man, summer can’t come quick enough!!! I can’t wait to have access to all of that dreamy juice fruit, total freedom to nap anywhere anytime and no homework. Also on the summer list: music festivals and a whole lot of travelling. Where? I have no clue! (suggestions welcome, cookies even more welcome). How? No clue, either. That uni student life making me broke 24/7. Put your hands up in the air if you think I should start a petition to make textbooks free, abolish physics and get this french toast served in the school cafeteria.
Like, who wouldn’t want to chomp on this gorgeous creation of heaven (queen of tooting her own horn making another stellar appeareance here!) instead of getting fries for the x23782782 time. We get it, fries are nice (and by “nice” I mean “legendary”, bless them potatoes – they never taste a bit bad), but it’s so annoying when they are the only vegan option you can get, right RIGHT?
I’d love for people to realise that vegan food doesn’t have to be all grass and leaves (athough I do love me my arugula!) but can be so luscious as well. Look at this French toast, for example. Golden and crispy on the outside, soft and tender on the inside. Stuffed with a sweet raspberry compote and topped with velvety coconut whipped cream, more fresh raspberries and a drizzle of agave syrup.
Even typing those words is making me feel all weak and shaky. Raspberry stuffed French toast, will u be my valentine?
If only I could find a way to put a beard on it, I’d totally date it. Especially the coconut whipped cream topping and the raw chocolate bits. Don’t they look delicious? They’re the rose petal maca raw choc by Conscious Chocolate! Super luscious and so perfect for the season! I couldn’t like them any better!
- 4 slices thick bread
- 1/2 flax egg
- 150 grams coconut milk
- 25 grams almond flour
- 20 grams coconut sugar
- 2 tbsp. raspberry jam
- 4 tbsp. coconut cream
- 3 tbsp. sugar
- 1 tsp. vanilla extract
- a handful of fresh raspberries
- agave syrup
- raw chocolate
- Whisk together milk, the flax egg, sugar and almond flour.
- Dip slices of bread in the mixture and let them soak for 30 seconds.
- Heat some coconut oil in a pan and add the slices when warm.
- Cook on low-medium until golden and flip.
- Keep on cooking until this side is golden as well.
- Whisk together cream and sugar until fluffy. You can use either an electrical whisk or a blender - both work well!