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.
From Chef Mareya on eatcleaner.com