French Toast with Chocolate Almond Butter
6 tablespoons dark chocolate chips (vegan, if preferred)
4 tablespoons Mandelin Natural Roasted Almond Butter
1/4 cup unsweetened almond milk (*Make your own)
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk (*Make your own)
2 tablespoons ground flax seed
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
4 slices bread
1 tablespoon margarine (vegan, if preferred)
Chopped Mandelin Natural Whole Almonds
Chocolate Almond Butter
For the Chocolate Almond Butter:
Fill bottom of double boiler* halfway with water and bring to simmer. Place top of double boiler over bottom. Add chocolate chips, almond butter, almond milk and vanilla extract and stir together until melted. (* If you don’t have a double boiler, make your own by placing a stainless-steel bowl on top of a pot of boiling water so that the bowl rests in the water but doesn’t touch the bottom of the pot.)
Let mixture cool, then place in the refrigerator for at least an hour.
For the French Toast:
Place banana, almond milk, flax seed, maple syrup, cinnamon and vanilla extract into a blender and blend until smooth.
Pour mixture into a shallow plate and set aside.
In a 10-inch or 12-inch skillet, melt margarine over medium heat, rotating skillet so bottom is lightly coated.
Dip bread in banana and almond milk mixture for 1 minute, flip, and soak another minute. Add soaked bread slices to skillet and cook 2 to 3 minutes on each side, until lightly browned.
To serve, place two slices of french toast on each plate and top with a dollop of chilled chocolate almond butter and if desired, chopped almonds and fruit.
Created by Heidi Kristoffer, on behalf of the Almond Board of California.