Berry-stuffed French Toast Pockets Recipe
4 slices (1½ inches, or 4 cm thick) slightly stale brioche (Bonus Recipes) or vegan challah bread
½ cup (70 g) fresh raspberries
1 cup (235 ml) full-fat coconut milk or coconut cream, divided
1 tablespoon (8 g) arrowroot powder
1 tablespoon (15 g) maca powder (optional)
2 tablespoons (25 g) sugar
½ teaspoon pure vanilla extract
Pinch of ﬁne sea salt
Non-stick cooking spray
Maple syrup, agave nectar, or brown rice syrup, for serving
1Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket. Stuff with about 2 tablespoons (31 g) fruit. Close the opening by gently pressing the bread together. Set the filled slices aside.
2Combine 2 tablespoons (30 ml) of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder.
3Add the remaining 14 tablespoons (205 ml) milk, maca powder, sugar, vanilla, and salt and whisk until smooth.
4Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish.
5Heat a panini press fitted with smooth plates on high or use a large skillet. Lightly coat both sides of the pockets with spray. Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet.
6Drizzle a little of your favourite sweetener on top.
8Not a fan of raspberries? Not a problem: any sort of berry will ﬁt here, be it blueberries, strawberries, or even blackberries. Just be sure to chop larger berries (like strawberries) so that they ﬁt nicely in the pocket.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.