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raw raspberry + vanilla chia pudding

I’m going to be straight with you guys: I made up a big batch of this raw and luscious raspberry chia pudding so that I could eat it for breakfast. It’s perfectly sweet, pretty pink, warm with vanilla, mega-rich with almonds and coconut oil… and crazy good for you. Its cool luxury feels a bit wrong at 8 am, but it is the most right thing ever. Yum.

I’ve been over the moon for chia seeds for a while. For such a small, unassuming little thing, there’s a ton of power bundled up within. Lots of hydration potential (it can absorb up to 9 times its weight in water!), more Omega-3s than flax seeds (without the strong taste), tons of fiber, complete protein (4 grams per ounce), and antioxidants to boot (a gazillion year shelf-life, seriously). They shine in plenty of applications (in a glass of water with lemon or lime, on top of salads, stirred into yogurt, mixed with granola, sprinkled in a smoothie, as a binding agent for egg-free baking etc) and they add so much.

The hydration/satisfaction aspect is what gets me the most. If I remember to work them into my breakfast, my tendency for mid-morning and late afternoon snacking vanishes without a thought because they ramp up the satiety factor with all of that gelling/water absorption action. It’s a handy little dietary addition in the warm months when staying hydrated is more urgent. My skin leans toward dryness all year, but it’s noticeably more supple and just generally super lovely feeling if  I’m making the effort to eat a good spoonful of these seeds a day. Actually. One tiny change = huge effect in the long view. Just amazing, that’s all I can say.

This lovely and nourishing pudding is my latest contribution for the Toronto Vegetarian Association‘s monthly newsletter, so you’re welcome to check it on their website if you like (or sign up for the fantastic eLifelines newsletter if you live around the GTA and want to be in the know). It’s so fun to see the little seeds soak up what is essentially a sweetened raspberry almond milk made super luxe with coconut oil and vanilla. They’re like super orbs of pink richness all lined up in a pretty glass. Did I mention it’s an amazing post-workout food? If you like to nerd out on nutrition facts like me, you can peep the accompanying write-up here. It’s officially the summer of chia seed power, friends.

raw raspberry and vanilla chia seed pudding
lightly adapted from Coconut & Quinoa
serves: makes 5-6 cups (a whole lot)
notes: As stated above, I love eating this for breakfast with lots of fresh fruit. Stir a handful of oats in there and you’ve got yourself a fairly hearty morning meal. Also, this pudding evokes that slippery tapioca-ish quality that is either love or hate. Just keep that in mind :)

1 cup raw almonds, soaked at least 5 hours
4 cups filtered water
2 cups fresh raspberries (or thawed, frozen ones)
½ cup raw agave nectar, maple syrup, raw honey etc.
2 tbsp soft extra virgin coconut oil
1.5 tbsp vanilla extract
pinch of salt
½ cup chia seeds (white or black)

Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified.

Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially.

Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds.

Allow the mixture to sit for a good hour so that the chia seeds can do their thing and thicken up the mixture to a pudding consistency. I find the taste and texture is truly bang-on after an overnight soak in the fridge. Whisk it up here and there to further prevent clumping of the seeds.

Serve pudding with fresh raspberries, shredded coconut, chopped almonds, cacao nibs or anything else you like on top. Store leftovers in a sealed container in the fridge.

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Kathryn01/08/2012 - 8:39 am

What a perfect breakfast! I do like something sweet in the morning and this looks like it would satisfy that craving whilst still getting my day off to a good start. So pretty too!

Carrie | acookgrowsinbrooklyn01/08/2012 - 10:11 am

My husband has a newfound obsession with chia seeds – he eats them every morning in oatmeal. While he hasn’t been successful in getting me on board with them, I think this pudding just was.

Wholesome Hedonist01/08/2012 - 11:06 am

I seriously JUST tweeted that I needed to find a good chia pudding recipe, as the one i tried was a tasteless, gelationous mess. Truth be told, I didn’t think it was possible. And then here I find it! Can’t wait to try it!

Becky01/08/2012 - 12:57 pm

This sounds and looks delicious. I’m wondering – could I leave out the coconut oil and perhaps substitute coconut milk? or something else besides oil? thanks.

Laura01/08/2012 - 1:56 pm

Hi Becky! You could leave it out completely if you like. I only add it because I love the richness and light coconut flavour that it imparts. Would be totally fine without it though :)

Eileen01/08/2012 - 2:23 pm

Hey, there’s nothing wrong with pudding for breakfast–especially when it’s crammed full of fruit and grains! I haven’t worked with chia seeds yet, but I keep hearing about how great they are…I should probably give them a try, huh?

Kelsey02/08/2012 - 1:30 pm

LOVE chia pudding. I’m all over the texture but it gives Shaun the shivers… more for me. And hey, look at that smile! I feel like I say this all the time, but you are just beautiful! Happy women are the most beautiful women.

sara02/08/2012 - 8:15 pm

I’m a tough sell on texture, but it may be overlooked for that great nutritional info! Thanks for the tips, this looks great, Laura.

sarah02/08/2012 - 11:22 pm

Lovely. Really, every post your photos are more and more gorgeous.
And it’s nice to see you! You’re a cutie. ;)

Kris03/08/2012 - 2:51 pm

You’ve highlighted their nutritional bang so well! It is amazing to me, even as someone who wholeheartedly believes in diet as a basis for disease prevention and cure (blah, blah, boring, I know-but it’s true!), how much diet has an impact on our overall well-being. I’m studying Naturopathic medicine and I am floored a regular basis by the way that food affects people’s health and day-to-day wellness. Chia is so good for you and you don’t even need the nutritional info to know that. You’re obviously seeing the benefits first hand–the best way!!

PS. Love the picture. You have a fantastic smile.

Hannah03/08/2012 - 11:29 pm

Hi Laura – first of all, that comment about your smile is spot on. Beautiful! Second, this pudding rocks. We have been eating chia seeds in our tortillas, breads, and other baked goods for about a year now – so easy to add a spoonful or two, and so healthy. I have never tried one of the many ‘pudding’ recipes until now though — they always seemed a little rubbery and/or scary looking. But this one! I love the way the chia seeds fluff up pink. Also, I used store-bought almond milk, for what it’s worth. Surely less amazing, but I didn’t feel like I could handle straining anything after the day I had with my kiddos ;)

Basil04/08/2012 - 6:34 am

This looks so simple, and so healthy! I tried chia pudding once before, and didn’t like it too much. I’ve been wanting to give it another go, though. And the addition of oats sounds great, too.

Y05/08/2012 - 8:03 am

Love the pictures! I’ve tried chia puddings before and wasn’t terribly convinced by the result, but I’m definitely bookmarking this to try.

Smash10/08/2012 - 12:01 pm

Incredible photographs!

thefoodbucketlist15/08/2012 - 6:37 pm

This looks absolutely amazing and delicious. It’s healthy too! Thanks for the recipe–will definitely try it. :D

Jessica19/08/2012 - 4:15 pm

Mmm! Chia seeds are the best thing since sliced bread. I am so excited to try this recipe! thanks for sharing :)

Andrea06/09/2012 - 11:12 am

I only have ground chia seeds at home. Would it be okay to use them instead of whole ones?

Laura06/09/2012 - 4:24 pm

Hi Andrea,

The ground chia seeds would certainly thicken up the mix, but the texture will be totally different than if you used whole seeds. It might resemble more of a thick porridge. Let me know how it goes if you try it out.

[…] is an amazing version of chia pudding, that answers all the why-to eat chia seeds […]

Sara Jean04/03/2013 - 12:55 am

I’m super excited to try this recipe. I’ve been looking for a yummy way to incorporate chia seeds into my diet. If I just use store bought almond milk, how many cups should I use?

Laura Wright04/03/2013 - 4:16 pm

Hi Sara! I would use 4 cups of almond milk! If you find it’s getting too thick for your liking, you can always add more :)

Cassy23/03/2013 - 2:59 am

I’ve just found your website searching for some raw recipes and I love it. Your photos are gorgeous; I could just keep scrolling through to look at them all!

Daria13/04/2013 - 10:16 pm

This looks really good! I normally have some chocolate chia pudding as a second breakfast (almond milk, chia, raw cacao powder, cacao nibs, nuts, figs and sea salt, topped with some fresh berries).
I have a question regarding your recipe: since you blend nuts with all other stuff, what would you do with the pulp? I dehydrate and grind it into an almond meal, but not sure about doing it in this case

Laura Wright15/04/2013 - 8:36 am

Hey Daria! You could definitely blend the almond milk pre-raspberries, vanilla etc (so just the almonds + water) so that you could strain out and use the pulp. Then just blend the strained milk with all of the flavour elements afterward and carry on with the recipe as you like :) Also, your second breakfast with chocolate chia pudding and all the goodies sounds AMAZING!

Talara20/04/2013 - 1:32 am

This recipe is absolutely wonderful, I make a big batch at least once a week though have found I reduce the amount of water to 3 1/2 cups, otherwise the pudding does not set to the right consistency. As I don’t have access to coconut oil I sprinkle desiccated coconut on top with fresh blueberries and gluten free muesli, so yummy!! Thank you for this recipe :)

[…] chia granola bowl serves: 3-4 notes: If you aren’t into chocolate, you can always make raspberry + vanilla chia pudding, just a thought […]

HL02/05/2013 - 1:51 am

this looks absolutely amazing! cannot wait to make this! just one question, how long is its shelf life?

Laura Wright02/05/2013 - 7:32 am

Hi HL, since fresh raspberries are involved I wouldn’t go longer than 4 days with it in the fridge.

kmswan02/05/2013 - 11:31 am

I <3 you for this.

[…] (For other versions of chia pudding, check out Deliciously Organic and The First Mess) […]

[…] Raspberry, Almond and Coconut Chia Pudding (modified from The First Mess) […]

Anne05/08/2013 - 9:10 pm

This looks great! I’m wondering if a blender is totally key, here–or if it might be possible wt a food processor?

Laura Wright06/08/2013 - 8:26 am

Hey Anne,
I use the blender because it helps to create a raspberry and almond milk of sorts to mix with the chia.If you’re using a food processor, you may have to run the motor longer to get it to a full liquid consistency. Most definitely use a fine strainer for the liquid before adding the chia seeds to it! Hope that helps :)

[…] […]

[…] Raw Raspberry & Vanilla Chia Pudding / The First Mess […]

amy parkinson14/01/2014 - 8:43 pm

I stumbled upon your site today…it’s WONDERFUL! I’m wondering if I can substitute coconut milk for the almond milk to make the pudding. I’m currently doing a cleanse and almond milk is discouraged.

Laura Wright14/01/2014 - 8:53 pm

Hi Amy, yes coconut milk would be AMAZING in this :)

[…] batches of both this chia lemonade and this blueberry pomegranate chia fresca this summer.  This raspberry and vanilla chia seed pudding looks so good as do these almond and chia seed […]

[…] Click Here for the Recipe […]

slave-free tomatoes + a recipe for you

Our tomato plants are getting bigger. We’re enjoying that iconic taste of summer more often now with a bit of salt, on sandwiches, salads, in any old place they fit. The glut of them is coming on, I can sense it.

They started as images and descriptions in a seed catalogue that we would flip through on grey winter days, something to look forward to, images of sunshine and ripeness. The seeds arrived, they were planted in March under a careful lighting rig. Little sprouts shooting up beside popsicle sticks bearing their names. They got bigger. The pots would be taken outside for a day of sunshine and lovingly brought into the garage for the still cool early spring nights. Regular mildness found these plants in the ground quickly. Watering, staking, weeding, care, diligence and waiting. Now baskets of little blushing tomatoes sit on the counter every day.

This image of slow and careful gardening is sunny and idyllic, I know. The purpose and message of this post is a touch more harsh though, it is less about the recipe and the life story and more about awareness and action.

It is certainly true that not all tomatoes arrive to the table by the same chain of transit. Shocking abuses of human rights and repeat incidents of outright slavery are prevalent in the supply chain of American supermarket tomatoes (and many other crops to be sure). “The sweat shops of the soil” is a comparison that has been made since the 1960’s. Men, women and children who harvest crops for the best-fed nation on earth earn barely enough to feed themselves and are forced to work, in some cases against their will. From seed to plate, over several years, these conditions endure in order to supply major supermarkets.

This CBS special titled “Harvest of Shame,” a revisitation of a revolutionary documentary from 1960, is particularly illuminating in terms of the struggle of migrant workers in the United States. When Nicole of The Giving Table/Eat This Poem contacted me about offering a post to raise awareness on the plight of agricultural workers in America, I couldn’t refuse the opportunity. There are so many positive and simple courses of action to follow this up with.

I always say this with food and purchases in general, but in terms of whatever ideology you want to see prevail, you must vote with your dollars. That is a course of action that is tangible and real, your purchase is your voice. A farmer’s market or CSA (or garden-grown) tomato should be your first choice, if accessible. It is a direct link to a responsible grower in your community. There are no questions or mystery in terms of that product’s fairness. If you can, choose these options above all for your tomato purchases.

Are major supermarkets your only source for fresh produce? Are you unsure on the source of their tomatoes? There’s a simple way to find out. Ask them. Don’t get the answer you want? Ask the CEO of that supermarket chain to join the Fair Food Program by clicking here (it’s so easy). Whole Foods and Trader Joe’s have already done this (buy your tomatoes there if there’s one in your area). By asking them to agree to a 1.5 cents increase per pound for fair tomatoes, you can support the abolishment of slavery, child labor and sexual harassment on Florida’s tomato farms. For more information on how you can get involved, check this page from the International Justice Mission’s Recipe For Change Summer 2012 campaign. Pressure from consumers, their dollars and cents, can sway this in a positive direction. The call to action here is so simple for a result that could be truly great.

There’s plenty of bloggers joining in the fight. For a thorough list and more fantastic tomato recipes, check The Giving Table’s page.

grilled vegetables with roasted tomato & chili vinaigrette
dressing adapted from The Candle Cafe Cookbook by Joy Pierson and Bart Potenza
serves: makes 3ish cups of dressing
notes: I add chilies and smoked paprika here to make it lively, but feel free to go in whatever direction you like. Maybe extra garlic or different herbs? Up to you. Also, chopping up all of the grilled vegetables and mixing them up with the dressing, herbs and pine nuts makes a fantastic chopped salad.

1.5 cups grape/cherry tomatoes, halved
1 small chili, seeded and halved (I used a cherry hot pepper)
2 garlic cloves
1/2 cup red wine vinegar
1 tsp Spanish smoked paprika
handful of basil leaves
3/4 cup + 2 tbsp grapeseed oil
salt and pepper

vegetables (what I used):
3 stalks of kale
1 bunch green onions
2 bell peppers, stems and seeds removed
1 zucchini, cut into wedges
2 ears of corn, husks removed
1 skewer full of grape tomatoes
grapeseed oil for drizzling
salt and pepper

to serve:
2 sprigs of basil, leaves finely sliced
1/4 cup pine nuts, toasted if you like

Preheat the oven to 400 degrees F.

On a large baking sheet, combine the halved tomatoes, chili and garlic cloves. Drizzle 2 tbsp of the oil on top and sprinkle with chopped thyme, smoked paprika, salt and pepper. Toss everything together until vegetables all have a thin coating of oil.

Roast until vegetables are tender and slightly darkened, about 20 minutes. Remove from the oven and set aside to cool.

Place cooled roasted vegetables in the pitcher of a blender. To this, add the red wine vinegar and a bit more salt and pepper. Blend on medium-high speed until liquified. With the motor on low, remove the little top opening on the blender lid and slowly drizzle in the oil as the blender continues to mix. Once you’ve added all the oil and you have a smooth homogenous mixture, turn the motor off and remove the pitcher from the base. Taste the vinaigrette for seasoning, adjust, and set aside.

Preheat your grill to high. Drizzle the vegetables with the grapeseed oil and season with salt and pepper. Toss them around to make sure most surfaces are coated in the oil.

Place vegetables on the grill, starting with the peppers, zucchini and corn cobs.  Grill until char marks appear and the vegetables become slightly tender. In the last minute of grilling these vegetables, place the kale, green onions and tomato skewer on the grill, flipping often to promote quick and even browning. Remove when kale is slightly wilted and charred. The skin on the tomatoes should blister and peel back.

To serve: place grilled vegetables on a serving dish. Drizzle with the roasted tomato vinaigrette and top with the basil and pine nuts.

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Kathryn24/07/2012 - 9:42 am

You and all the other bloggers who are taking part in this campaign are doing such a wonderful thing and I’m hopeful that it will lead to real change. A delicious sounding recipe too, love that spicy vinaigrette.

sarah24/07/2012 - 11:06 am

Beautiful, as always. So glad to see you taking part!

Carrie | acookgrowsinbrooklyn24/07/2012 - 11:42 am

This recipe is summer on a plate! Thanks for sharing the CBS video, can’t wait to check it out.

Ashlae24/07/2012 - 12:35 pm

You are blowing my mind with this recipe, Laura. Such a beautiful assortment of vegetables – and the vinaigrette sounds delicious.

Hannah24/07/2012 - 3:03 pm

Amen sister! Beautiful recipe, beautiful photos, thoughtful and careful explanation of the farmworkers situation. Everyone who eats in the western world should watch Harvest of Shame. Thanks for sharing.

Nicole @The Giving Table24/07/2012 - 4:46 pm

Love that the corn is just dripping with tomatoes! Gorgeous recipe, and a thoughtful post. Thanks so much for being part of the movement today.

Elizabeth A.24/07/2012 - 8:06 pm

The prettiest tomato recipe I’ve seen all day!

Kasey25/07/2012 - 1:12 pm

Its so inspiring to see these posts from my some of my favorite food bloggers. I wish I would have been able to get my act together in time after my vacation to take a stand with you all. It’s incredible that these things still happen and it’s inspiring to see my ‘colleagues’ coming together to fight back.

Libby with Lemony Thyme25/07/2012 - 3:34 pm

Naturally Ella’s post of the slave-free tomato movement brought me to your site. Lovely! I will visit often.

raechel25/07/2012 - 5:54 pm

So important, thank you for posting this. I spent my entire time in undergrad helping organize local boycotts in alliance with the Immokalee Farmers, and am happy to say there were some victories along the way! (But not enough!)

la domestique26/07/2012 - 1:59 pm

I love the flavor of smoked paprika and this recipe truly looks like a celebration of the bounty of summer. You’re so right about voting with our dollars. Companies want to make money, and if we all stand up together and refuse to buy their slave picked tomatoes, it will change lives.

blueberry + almond buttered french toast with peaches

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).

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.

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 :).

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.

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!

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!

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.

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!

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!

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 :)

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 :-)

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 :)

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 :)

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.

Kelsey23/07/2012 - 10:36 am

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

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!

Y05/08/2012 - 8:05 am

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

Filling my Time | Food Whims22/04/2013 - 7:42 pm

[…] Blueberry + Almond Buttered French Toast […]

[…] Perfect for Sunday brunch. Recipe here. […]

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!

[…] french toast from Simple Bites, as well as the apple cinnamon variation! Also on the menu was this blueberry and almond buttered french toast from The First […]