Sunday, July 13, 2008

French toast with nutter butter and blueberry compote

I'm allergic to peanuts, so I missed out on years of gooey, sticky-mouthed goodness until I discovered soynut butter. To me, because I don't know any better, it is just like the real thing, but most people think it is good in its own right.

As I was planning my meals for today, I realized that I was only left with 3 slices of bread. I'd been planning on having French toast with blueberry compote (see previous post) for breakfast, and a soynut butter and blueberry compote sandwich later in the day. Instead, I combined them all into one meal. The recipe is easily veganized if you use the French toast recipe in Vegan with a Vengeance instead of mine.

French toast with nut butter and blueberry compote
Serves: 1

For the French toast:
3 slices of multigrain bread
2 whole large eggs
Vanilla extract
Oil for frying

1 Tbsp nut butter of your choice (I used no sugar added soynut butter)

For the blueberry compote:
1.5 cups fresh blueberries
2 tsp arrowroot
2 tsp lemon juice
2 Tbsp sugar

1. Beat eggs in a bowl. Add a dash of vanilla extract.
2. Place bread in bowl and allow to soak.
3. Heat frying pan on medium-high heat with oil. Place bread slices in frying pan and fry until done on both sides.
4. Spread each slice of French toast with nut butter.

To prepare the blueberry compote:
1. Combine all of the ingredients over medium heat.
2. Crush blueberries and stir mixture until it simmers for several minutes. It will begin to thicken. Take off of heat and drizzle over French toast.


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