1 cup of fresh or frozen berries of choice
1-2 tablespoons Date Sugar
1 1/4 cups Almond Milk
2 Tablespoons ground flax seeds blended with 1/4 cup warm water
1 tablespoon date sugar
1 – 1 1/2 inch vanilla pod or 1/3 teaspoon vanilla
1 1/4 inch piece of fresh turmeric grated or 1/4 teaspoon ground
1/4 teaspoon ground cinnamon
8 slices salt free 100% whole grain bread
1 cup of pitted dates
1 cup of boiling water
1 -2 teaspoon lemon juice
Date Sugar: Combine the dates and hot water in a heatproof bowl and set aside for 1 hour to soften the dates. Transfer the dates and water to a high speed blender. Add the lemon and blend until smooth. Transfer to a glass jar or other airtight container with a tight fitting lid. Store the syrup in the refridgerator for up to 2-3 weeks.
Berry Drizzle: Combine the berries and date sugar in a blender and blend until smooth. Transfer to a small bowl and set aside.
French Toast: In a blender, combine the almond milk, flax mixture, date sugar, vanilla, turmeric, and cinnamon. Blend until well mixed. Transfer the batter to a shallow bowl. Heat a nonstick frying pan or griddle over a medium high heat. Working in batches, dip the bread into the batter, coating both sides, then place in the hot pan, and cook until golden brown on each side, turning once. Keep the cooked french toast warm in the oven set to its lowest temperature while you finish cooking the rest. When ready to serve, arrange french toast on plats and drizzle with berry syrup. FROM: “How not to Die” cookbook