French toast with berry sauce

Another french toast entry.

In a shallow dish, whisk 1 large egg with ~2/3 cup milk (I used rice milk). Add some cinnamon and 1/4 teaspoon vanilla. Place bread in mixture, about 5 minutes on each side.



Heat oil at medium high. Cook on each side for 2-3 minutes or until golden brown. I prefer mine cooked a little longer.

For the sauce, simply blend strawberries, blackberries, and blueberries with some lime juice until smooth.

Drizzle sauce over toast. Serve with fruit and prosciutto.

Raspberry Cornmeal Pancakes

The almond oil adds a great flavor to these cornbread cakes.

Modified from ReadyMade and Eat, Drink, and be Vegan

1/2 cup oat flour
1/4 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
> 3/4 cup hazelnut milk
1 tbsp vegetable oil
1 tbsp maple syrup
1/4 tsp almond oil
1/2 tsp apple cider vinegar
1/2 cup frozen raspberries

1. Stir dry ingredients

2. In a separate bowl, whisk milk, oils, syrup, and vinegar. Stir in to dry mixture until just combined. Lumps are ok, but DON'T OVERMIX! Add raspberries.

3. Coat pan with canola oil and heat at medium high. Pour in batter.

4. Cook for about 2-3 minutes, turning when edges brown.



These portions gave about 3 4-inch pancakes. Only one is shown in the picture - I still need to work on my flipping skills.

Enjoy!

A + B =

Cornbread mix + blueberries =

Thanks LeLe

Breakfast. Whole wheat pancakes (plain, cinnamon, and banana) with spiced bananas and pears. Side of papaya.

Chris introduced me to this song, I'm singing it over the stove. Haven't mastered the dance routine. Yet.