Triple Berry Stuffed French Toast Recipe


Serves 2

1/2 Cup slivered blanched almonds (no skin)

1 Cup water

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


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 

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.

Enjoy warm!

From Chef Mareya on