T-4 days until school starts and I’m 1/4 of the way done with all my summer assignments. I’m such a good procrastinator! I’m absolutely crushed that summer is almost over because, well, what is better than summer?
This summer has been really amazing. It’s one of the first summers in a while that I’ve been home a lot, and I love where I live more than the majority of places I have visited. Home gives me a warm and cozy feeling whenever I come back from being gone. Relaxing in my bed and snuggling up in my blankets makes me so insanely happy.
The recipe for my peaces and cream french toast came to me right after I got back from my trip to California. I wanted something healthy and home-y and this recipe screamed both. Making it vegan made it a bit more challenging and interesting. Thanks to Minimalist Baker, it turned out crispy, chewy, and perfectly sweet.
Let’s do it!
What you’ll need:
for the toast
1 tablespoon chia seeds
splash of maple syrup
1 cup unsweetened almond milk
1/2 teaspoon ground or freshly grated nutmeg
1 teaspoon vanilla extract
coconut oil for cooking
3 large or 6 smaller pieces of your favorite bread
for the peaches
1/4 tablespoon coconut oil
1/2 tablespoon agave nectar or maple syrup
1 large peach, sliced
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of salt
1-2 tablespoons water
for the whipped “cream”
1/4 cup coconut cream
In a medium, shallow bowl, combine the chia seeds, maple syrup, almond milk, nutmeg, and vanilla extract. Stir together and set aside.
In a small saucepan over medium heat, combine the coconut oil and agave nectar. Once it’s bubbling, add the peach, cinnamon, nutmeg, and salt. Stir around until the peaches are coated in yumminess. Turn the heat to low and add 1 tablespoon of water. Cook for 10 minutes, checking periodically to see if the peaches are dry. If they are, add more water.
When the peaches are cooking, heat the coconut oil (for the french toast) in a large pan over medium-high heat. Once the oil is glistening, dunk the bread (both sides) in the french toast mixture. Place in the pan and cook each piece for 4-5 minutes on each side or until golden brown.
While the french toast is cooking. Put the coconut cream in the bowl of a stand mixer (or use a hand mixer) and, using the whisk attachment, whip the cream on high for 10 minutes, or until fluffy.
Serve the french toast immediately and top with peaches and whipped cream! Enjoy!
*Serve the coconut as quickly as possible because it is prone to separation.