Oh my gosshhh this is gonna sound weird but it’s so so so good. I wouldn’t steer you wrong. Sweet almond curry French toast stuffed with a pumpkin coconut fluff. Topped with a lemon ginger cream, half frozen mango, mulberries, and unsweetened shredded coconut. I’d REALLY been wanting to try a curry french toast and wow. It is surprisingly aaamazing when you make it sweet. I loved it a lot and need to make it again.
- 2 egg whites
- 2 TBSP unsweetened almond milk
- 1/4 tsp curry powder
- 1/4 tsp almond extract
- 1 stevia packet
- 2 pieces bread of choice (I used natures own 40 cal/slice)
Mix together the egg whites, unsweetened almond milk, curry powder, almond extract, and stevia packet. Soak 2 pieces bread of choice (I used natures own 40 cal/slice because it’s soft and perfect for french toast) in the egg whites for 2-3 minutes per side. Cook in a large pan sprayed with nonstick spray on a medium heat. It should take 3-4 minutes per side. It’s ready when the egg whites are cooked.
I then stuffed mine with a pumpkin coconut fluff (2 TBSP plain Greek yogurt, 1 TBSP pumpkin purée, 1 TBSP coconut cream whey protein from truenutrition.com, 1/8 tsp pumpkin pie spice, and 15-18 coconut stevia drops) and topped it with a lemon ginger cream (2 TBSP plain Greek yogurt, 1/2 TBSP fresh lemon juice, 1/8 tsp ginger, and 10-12 lemon stevia drops).
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