I do believe I’ve found the perfect bite of my blueberry cinnamon French toast mugcake (French toast microwaved in a mug!), coconut ‘cream cheese’ whip, and blueberry cinnamon almond butter (Kolat Superfood brand, which I just bought this week and am in love with BY DA WAY). I love this recipe because it was a QUICK way to make french toast!
- 1/4 cup liquid egg whites
- 2 tbsp unsweetened almond milk
- 1/4 tsp cinnamon
- 1 stevia packet
- 2 pieces bread of choice
- 1/4 cup blueberries
Mix together the egg whites, almond milk, cinnamon, and stevia. Cut 2 pieces bread of choice (I use natures own 50 cal sugar free wheat because it’s soft) into cubes; spray a mug with nonstick spray and toss your bread in, fresh blueberries, and the egg white mixture. Let it seep into the bread for a minute. Then microwave for 2-2.5 minutes.
To make the coconut ‘cream cheese’ whip, us a handblender to blend 1/3 cup lowfat cottage cheese, 2 drops cream cheese baking emulsion (all star extracts brand), and 1 stevia packet. Then stir in 2 TBSP unsweetened shredded coconut.
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