blueberry + almond buttered french toast with peaches

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I spent last weekend in Boston + area for a wedding in Mark’s family (and some general exploring). We were driving into a completely charming small town for the ceremony and I caught myself settling into a familiar thought process. Whenever we travel, on day trips, weekends, whatever, I always slip into the “I could definitely live here” mode. Everywhere we go, it just happens. I get all the little ducks in a row in my mind and imagine the possible benefits and drawbacks. I could probably get a job, it’s near the coast-this is important for like, swimming and stuff, I would need to obtain citizenship somehow…eeenh I’m sure that’s super easy, they have a Trader Joe’s and a Whole Foods IN THE SAME PLAZA!?!! etc.

This tendency points to a few things. I’m generally comfortable wherever I go, slipping into adaptation mode. I don’t seem to get the itch to go back home ever. I do love my town and my family and everyone here, certainly. But I would be perfectly happy to set up a cozy nest and start something new just about anywhere, for however long. Call it unsettled, call it adventurous or irresponsible; doesn’t matter.  I used to think it was too late to entertain this sort of mindset, but lately I just want to drop everything and go everywhere all at the same time. And it feels possible. So possible.

I do love Niagara in the summer. The air is temperate, the local abundance is ripe, plenty of exciting goings-on, the frequency of cold wine and beers outdoors is envigorating, smiling faces everywhere… but I’ve been imagining even greater things. Travel, projects, adventures, getting it done! It feels good.

What feels equally good? A cozy, luxurious and healthy breakfast at home with all of my favourite things. Grainy, seedy sourdough bread soaked in a fresh blueberry and almond batter that’s spiked with orange juice and warm vanilla. Oh and maple syrup, juicy peaches and tart yogurt all on top. Whoa. It’s enough to make me want to stay at home forever (and ever).

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blueberry + almond buttered french toast with peaches
serves: 4
special equipment: a blender/food processor
notes: Have everything ready before you make the batter to dip the bread in. If you let the blueberry mixture sit, it begins to separate a bit. Be ready to dip right after you blend!

1 cup almond milk (not sweetened)
1/4 cup almond butter
1 tsp flax seeds
juice from half an orange (or a couple tablespoons)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup fresh blueberries (or thawed frozen ones)

for toast:
12 thick slices of good, grainy bread (preferably a day old)
1 tbsp melted coconut oil
evaporated cane juice (natural sugar) for sprinkling

to serve:
maple syrup
3 ripe peaches, sliced
extra blueberries
chopped almonds
yogurt of your favourite persuasion (coconut milk, soy, goat milk, cow etc)

Start preheating a large nonstick skillet (or cast iron) to medium.

Combine all batter ingredients in a blender pitcher. Blend on medium-high speed until completely liquified, about 1 minute. Pour batter into a medium-sized, shallow dish.

Place coconut oil into the heated pan and swirl it around to melt. If the pan seems to hot, keep it off the heat for a minute or two while you soak the bread. Start to soak slices of bread in blueberry batter. Scrape off excess and place in the pan with the melted coconut oil. Sprinkle a little evaporated cane juice on top of the bread in the pan (the non-cooked side) to promote caramelization when you flip. Cook until slightly browned, about a 1.5 minutes, and flip over. Cook for another minute and remove from the pan.

Wipe the pan out with a bit of paper towel and repeat cooking process with remaining bread and batter.

Serve warm with maple syrup, peaches, blueberries, yogurt and nuts.

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  • Kathryn20/07/2012 - 2:55 pm

    Ha, I’m completely the reverse! Whenever I go to places that aren’t where I live, I always wonder how anyone can live there and I’m so grateful to return home to my city! What we can definitely agree on though is this french toast. Love that wonderful blueberry and almond batter and all the deliciousness that you’ve topped it with.ReplyCancel

  • Jeanine20/07/2012 - 2:55 pm

    Now this is a non-egg french toast I can get behind! It would make me want to stay home too :).ReplyCancel

  • Ashlae20/07/2012 - 2:56 pm

    Unsettled and adventurous? Yes. But irresponsible? I think not. In my opinion, living by the seat of your pants is the best way to experience life. We’re young – we have the right to be wild and spontaneous and sop up all the good this big, beautiful world has to offer. Just last week I tried convincing my boyfriend to drop everything and move to Iceland. Now THAT is irresponsible.. yet somewhat adventurous, I like to think ;)

    And if I lived closer I’d beg you to invite me over for breakfast. This looks delicious, woman! Love your striped kicks, too.ReplyCancel

  • Roberta @ Fish, chips & gelato20/07/2012 - 3:13 pm

    I only had my first french toast experience less than a month ago. I can’t believe I’ve let 25 years of my life pass by without it! Making a batter with fruit seems like a brilliant idea. I have some blackcurrants that, I think, would make a good french toast… Must give it a go! Thanks for the recipe, really inspiring!ReplyCancel

  • Shanna20/07/2012 - 3:16 pm

    Yum. Can I just say that I used to be EXACTLY like that with new cities? Boston, Denver, Seattle, Nashville. Everywhere I went, I was like, I could live here. Only since moving to Nashville, like actually relocating away from my whole growing-up life, have I felt different and kind of wished I could be back in Chicago. Anyway, that’s just to say I so know what you mean, even though now I feel different, ha! Not sure what that means…

    Also, this recipe looks so good, I really wish I could just eat it right now!ReplyCancel

  • Nico20/07/2012 - 4:23 pm

    I love this beautiful blue batter and how it stains the toast. Really gorgeous.

    I used to have that wanderlust too … I feel at home in Portland, OR now, but maybe I will get that feeling again the next time I travel.ReplyCancel

  • Rachel20/07/2012 - 11:42 pm

    Now that is some purple toast! I never would have thought to blend berries into french toast dip but it makes so much sense. I am happy to have a new use for my berries and my blender!ReplyCancel

  • Erica21/07/2012 - 9:58 am

    Ohhh I have yet to try an eggless french toast! And I love the purple hue of this batter! I pinned this recipe!ReplyCancel

  • Kira21/07/2012 - 12:28 pm

    I love your creativity in the kitchen. Seriously, it’s killin’ me. And I’m making these tomorrow morning, can’t wait :)ReplyCancel

  • Helene @ French Foodie Baby21/07/2012 - 9:39 pm

    This looks absolutely scrumptious, gorgeous colors and summer fruits. Maybe I’ll have breakfast for dinner tonight :-)ReplyCancel

  • Becs @ Lay the table22/07/2012 - 2:29 pm

    I definitely do the same as you and think “oh wouldn’t it be lovely to live here…” and then I think of the reality of actually have to work rather than have all the time and realise it wouldn’t be as fun!

    This french toast could be eaten anywhere though right?! It just looks so delicious :)ReplyCancel

  • Hannah22/07/2012 - 3:38 pm

    Just arrived back from an adventure, and found this perfect looking ‘home’ recipe. I think I could possibly eat the batter alone – such a glorious color! If it is eggless, is it still technically french toast? Not that it matters, just curious :)ReplyCancel

  • Kathryne22/07/2012 - 10:45 pm

    Purple bread, Laura! You made bread purple! Ahhh! This French toast would be a major treat no matter where I found it.ReplyCancel

  • Kelsey23/07/2012 - 10:36 am

    I find adventurous, care-free, moveable folk the most irresistible of all. :) pretty toast!ReplyCancel

  • Kaleigh04/08/2012 - 6:35 pm

    There’s a Trader Joe’s opening right across the street from Whole Foods in Plano too, weird! But no complaints :D

    Beautiful pics by the way!ReplyCancel

  • Y05/08/2012 - 8:05 am

    The batter for this looks amazing. Yet another item bookmarked! :)ReplyCancel

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  • Sol10/08/2013 - 10:46 am

    This tastes awesome! I love to make pancakes on my weekends but decided to give it a try to the blueberry french toast and I still can’t believe how good they are!
    And vegan, thanks!ReplyCancel

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  • MSellers27/02/2015 - 8:53 pm

    Trying vegan out this year. I’ve made three of your recipes and haven’t been disappointed once! These french toast were delicious! Naturally sweet with a hint of orange. French toast crunching on the outside and soft on the inside. You’re making being vegan almost too easy!ReplyCancel

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