Almond French Toast

A.  Almond French Toast (freeze extra for quicker breakfast)
http://eatcleaner.com/all-recipes/mareyas-triple-berry-stuffed-french-toast-on-san-diego-6

Ingredients:

Serves 2

• 1/2 Cup slivered blanched almonds (no skin)
• 1 Cup water (optional in place of water- add pureed pumpkin/carrots/sweet potatoes/peaches/applesauce/banana to make more nutrient dense)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon stevia powder
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 4 pieces Ezekiel 4:9 Sprouted Cinnamon Raisin Bread
• 1 tablespoon raw coconut oil

(tripled recipe) amy revised
1 1/2 c almonds (I browned them on stove)
3 c pumpkin
1 banana
1 T cinnamon, 1t ginger
vanilla

Put almonds, pumpkin and 1/4c water in blender.  Blend for 5 min, then add the rest of the ingredients.  In sauce pan add- 1 c water or 1 c pineapple juice, 1/4c sugar, 1/2t cinnamon, and sliced peaches cook slightly. Serve on top of French toast with yogurt

Filling and Topping

• 2 tablespoons Blue Isle Blueberry Mediterranean Yogurt Spread
• 2 squares dark chocolate (70% cocoa or more)
• 1 Cup mixed berries: strawberries, blueberries and raspberries, washed with EAT CLEANER Fruit + Vegetable Wash
• 2 teaspoons shaved unsweetened coconut flake

1) In a blender, combine almonds, water, cinnamon, stevia, vanilla and sea salt until liquefied. Let stand for about 5 minutes.

2) Pour mixture into a bowl. Dip bread until well saturated but not soggy. Carefully remove so bread doesn’t fall apart.

3) Over medium high heat, melt coconut oil on a griddle or a flat sauté pan. Cook bread on both sides until golden brown.

4) Assemble stuffed French toast as follows: Place a piece of bread on a plate, add 1 tablespoon Blue Isle Blueberry Mediterranean Yogurt Spread, 1 tablespoon mixed berries, 1 square dark chocolate chopped into pieces. Top with one more slice of bread and a few spoons of berries and a teaspoon of coconut.

I love to top with any type of crunchy granola!  It adds great dimension.

Serves great with Chopped Apples