Gluten-Free Strawberry Rhubarb French Toast

• Course Breakfast
• Cuisine Mother's Day

Prep time

Cook time

Servings

Ingredients

• 2 cups strawberries hulled and sliced
• 2 cups rhubarb, chopped
• 1/2 cup Sugar
• 1 tsp Vanilla Extract
• For the French toast:
• 8 slices gluten-free Honey Oat loaf
• 1 cup organic coconut milk (from a can
• 1 tbsp ground chia seeds
• 1 tbsp maple syrup
• 1 tsp Vanilla Extract
• For the vanilla yogurt:
• 1/2 cup unsweetened plant-based yogurt
• 1 to 2 tbsp icing sugar, sifted
• 1 tsp Vanilla Extract

Instructions

1. In a medium saucepan, combine the compote ingredients and bring to a boil.
2. Lower heat to medium low and continue cooking until thick and jammy, approximately 20 minutes. Cool completely.
3. Make the soaking mixture. Combine the coconut milk, ground chia seeds, maple syrup and vanilla in a shallow bowl.
4. Assemble the French toasts by spreading half the bread slices with the cooled compote. Top with remaining slices.
5. Working with one sandwich at a time, dip both sides into the soaking mixture and place a preheated non-stick pan greased with butter. Cook until golden brown on one side, flip and continue cooking until the second slice is brown. Repeat with remaining sandwiches.
6. To serve, mix the yogurt, sugar and vanilla in a small bowl and dollop over French toast.