French Toast with Fresh Strawberry Sauce (Vegan, Gluten-Free)

Weekend mornings are for slowing down and enjoying a delicious breakfast that you normally don't have time for. It's about spending time with your family or roommates who are usually rushing past you on their way to the next place or appointment. So do yourself a favor this weekend. Sit back and relax. Go for a walk. Breathe in the fresh spring air. Make this super easy and delicious french toast!

French Toast

• 3 Ripe Bananas
• 1 1/4 Cup Coconut Milk
• 1 Tablespoon Pure Vanilla Extract
• 1 Teaspoon Cinnamon
• Approximately 12 slices of toast (make sure it is either vegan and/ or gluten free)

Makes approximately 6 servings.

Blend all the ingredients together in a food processor until it becomes a smooth consistency. Transfer to a bowl or square pan. One at a time, dip the slices of bread in the batter, flip to ensure the slice is fully coated. Place slices on griddle or greased pan and cook approximately 1-2 minutes on each side on medium-low heat. Once cooked, remove from heat and top with strawberry sauce, shredded coconut, sliced almonds, chocolate chips, plain 'ol butter (vegan) and syrup... you name it. Get creative.

Fresh Strawberry Sauce

• 1 Pound of Fresh Strawberries
• 2 Tablespoons Pure Vanilla Extract OR
• 1 Lemon, zested and juiced
• 1 Tablespoon Pure Maple Syrup, Agave or Honey for Non-Vegans (Optional. You may find that your strawberries are sweet enough that no additional sweetener is needed)

Rinse strawberries and cut off the green leaves. Place strawberries in a small pot over low heat and cover. Once the strawberries have started releasing juice and becoming soft, add the vanilla or lemon. Stir, replace cover and allow to continue heating, stirring occasionally. After approximately ten minutes, remove from heat and mash the strawberries with a potato masher until you've reached the consistency you want (keep in mind, the sauce will set and thicken once removed from heat). If you'd like a thinner, more syrup-like sauce, transfer strawberries to a food processor and puree until you've reached the desired consistency. Pour over french toast, pancakes or waffles and enjoy!

How do you plan on spending the first weekend of spring?

Peace & Love,

Joy

Lemon Strawberry Muffins (Vegan, Gluten-Free)

Today is the first day of spring and I had hoped for a miracle that it would suddenly turn warm and sunny outside... no such luck.

At least I got the sunny part, right? 

In order to make it feel more spring-like I decided to make some delicious muffins with the fresh flavors of lemons and strawberries.

This recipe is vegan, gluten-free, full of fiber and protein and bursting with fruit. A great start to anyone's morning or as an afternoon snack.

Lemon Strawberry Muffins

• 1 Flax Egg (1 Tablespoon Ground Flax Seed mixed with 3 Tablespoons Water)
• 1 Ripe Banana
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave or Pure Maple Syrup (or Honey for non-vegans)
• Zest and Juice of 1 Lemon
• 1 Cup Almond Milk (or non-dairy milk of your choice)
• 1 Cup Almond Flour
• 1 Cup Oat Flour (Make sure it's Gluten-free for those who can't consume gluten)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 3/4 Cup Strawberries, chopped

Preheat the oven to 350 degrees. Start by making your flax egg and putting it to the side to gel. In a medium bowl, mash the banana with the coconut oil and agave. Add the flax egg. Next zest the lemon into the bowl, then cut the lemon in half and squeeze the juice in the bowl, being careful not to drop any seeds. Add the almond milk, mix well. In a separate bowl, combine the almond flour, oat flour, salt and baking soda. Mix the dry ingredients into the wet until just combined, do not over mix. Batter will be thicker than most muffin recipes, if you find it's too thick, add a little more almond milk. Gently fold in strawberries. Spoon muffin batter into greased or lined muffin tins, filling them all the way. Place muffins in the oven for 25-30 minutes or until you can pull a toothpick out cleanly and the tops are golden brown. Allow to cool for a few minutes before consuming. Serve and enjoy!

Feel free to make this recipe with other fruit as well, blueberries or raspberries would be especially good.

Makes approx. 9 muffins.

Are you excited spring is finally here?

Peace & Love, 

Joy