NUTRITIOUS RECIPES

Strawberry Cream Cheese-Stuffed French Toast

 Batter Ingredients

• 3⁄4 cup spelt flour
• 1⁄4 cup unbleached all-purpose flour
• 1 teaspoon non-aluminum baking powder
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon almond extract
• 1 1/3 cups unsweetened almond or soymilk
• Grated zest of 1 lemon
• 2 tablespoons neutral tasting high-heat oil, plus additional for coating pan

Strawberry Cream Cheese Ingredients

• 1 container Galaxy vegan cream cheese
• 4-5 strawberries, finely chopped
• 2 tablespoons brown rice syrup
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon sea salt
• 1⁄2 teaspoon vanilla extract
• Dash fresh lemon juice
• 8-10 strawberries, sliced
• 1 large spelt boule or French bread

Directions For the batter:

In a medium bowl, whisk together flours, baking powder, sea salt, cinnamon and allspice. Add in maple syrup, vanilla and almond extracts, almond or soymilk, lemon zest and 2 tablespoons oil. Whisk until smooth. Do not overmix.

For the cream cheese:

In a separate large bowl, combine cream cheese and strawberries. Add brown rice syrup, cinnamon, sea salt, vanilla extract and lemon juice, and whisk with a fork to combine. Place sliced strawberries in a bowl.

Slice boule or loaf into large 2-inch- thick slices, and cut into each slice horizontally to form a pocket— but don’t cut all the way through bread. Preheat griddle or pan to medium-high heat. Grease with additional oil.

Stuff each slice of bread with strawberry cream cheese and a few slices of strawberries. Coat each bread slice in batter, and then place on griddle or hot pan.

Cook until bottom becomes slightly golden and edges look dry, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden.

Let French toast cool for about 3-5 minutes before cutting. Slice in half with a diagonal cut for best presentation.

(Serves 4 – 6)

This recipe is from Spork-Fed Cookbook, courtesy of Spork Foods www.sporkfoods.com, www.sporkonline.com

© Spork Foods, 2009