Blackberry Chocolate Cardamom French Toast

• Course Breakfast
• Cuisine Dairy-Free, Mother's Day

Prep time

Cook time

Servings

Ingredients

• 6 slices Millet & Chia bread
• For the soaking mixture:
• 1 cup organic coconut milk (from a can)
• 1 tbsp ground flax seeds
• 1 tbsp maple syrup
• 1 tsp Vanilla Extract
• 1 pinch cardamom
• For chocolate ganache:
• 8 oz dairy-free dark chocolate coarsely chopped
• 1/2 can coconut cream (or the thick stuff at the top of a can of coconut milk)
• 1/2 tsp Vanilla
• For the cardamom whip:
• 1 can Coconut Milk refrigerated overnight
• 1 tbsp icing sugar
• 1 pinch cardamom
• To garnish:
• Fresh blackberries
• fresh mint leaves

Instructions

1. Prepare the chocolate ganache: place chopped chocolate and coconut cream in a small saucepan and cook over low heat, stirring constantly until smooth. Add vanilla and salt; stir well and set aside.
2. Preheat a nonstick pan with a bit of coconut oil. Meanwhile, combine milk, flax, maple syrup, vanilla and cardamom in a shallow bowl and mix well. Working with one slice at a time, dip bread on both sides, wiping off excess. Place into preheated pan and cook on both sides until just crisp and toasted. Repeat with remaining slices.
3. To assemble, divide coconut whip between half the bread slices, top with fresh blackberries and top with remaining slices. Transfer to serving plates. Top with ganache more coconut whip and fresh blackberries. Garnish with fresh mint. Serve immediately