Wednesday, December 5, 2012
Gingerbread French Toast with Pomegranates, Pecans & Orange Cream
Seasonal spiced french toast with hints of molasses, ginger, cinnamon and allspice. Served with orange scented yogurt, toasted pecans and tart pomegranate seeds. The ultimate in holiday breakfasts!
One Year Ago Today Marcona Almond Bark with Blood Orange & Sea Salt
Two Years Ago Today Sloppy Sliders with Curry Green Bean Fries
Gingerbread French Toast
1 1/2 cup almond milk
1/4 cup soft silken tofu
3 tbl organic light brown sugar
1 tbl cinnamon
1 tbl molasses
2 tsp ginger
1 tsp nutmeg
1 tsp vanilla extract
1/2 tsp allspice
1/8 tsp ground cloves
1 baguette, 1/2" diagonal slices
2 tbl coconut or canola oil
1/2 cup roughly chopped, toasted pecans
1/4 cup pomegranate seeds
organic powdered sugar, to dust
In a blender, combine the milk, tofu, brown sugar, cinnamon, molasses, ginger, nutmeg, vanilla, allspice and cloves. Blend until smooth. Soak bread in this mixture for 5-10 minutes.
Saute in oil until golden brown on both sides, 10 minutes total.
Garnish with orange cream, pecans, pomegranate seeds and powdered sugar.
4 oz soy or coconut yogurt
1 tbl orange zest
2 tsp maple syrup
Combine all of the ingredients.