Vegan French Toast Recipe with Cashew Banana Filling

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I have to share with you the amazing Berlin toast that I just had.  It is a similar idea to french toast but really stepped up a few notches.  My 9 year old, my husband and myself loved this vegan french toast recipe and it is going to be made again soon.

Vegan French Toast Recipe

Cashew Banana Filling and Crunchy Outer Layer

vegan-french-toast-recipe

 Ingredients:

1/4 cup cashew butter
1/2 teaspoon ground vanilla
1 pinch iodized sea salt
1 tablespoon agave nectar
4 thin slices whole grain bread
1 banana

Crunchy Outer Layer Ingredients

1/2 cup whole-wheat flour
7 tablespoons soy milk
2 tablespoons agave nectar
1 teaspoon ground vanilla
1 pinch iodized sea salt
1/2 teaspoon ground cinnamon
1 cup cornflakes
1/4 cup popped amaranth
5 tablespoons canola oil

 Directions

Stir cashew butter together with 1/2 teaspoon vanilla, sea salt and agave syrup until creamy.
Spread the cream on bread slices.
Peel and cut banana into thin slices and arrange on 2 slices of bread
Cover each one with a second slice of bread and press down.
For the outer layer, mix together the flour, soy milk, agave syrup, vanilla, 1 pinch sea salt, and cinnamon using a whisk.
In a wide shallow bowl, crumble the cornflakes and then mix together with popped amaranth.
Heat the canola oil in a skillet.
Coat the outside of the sandwich with the flour batter and then the cornflakes amaranth mixture.
Over medium heat, cook the toasted sandwiches for aprox 3-4 minutes each side.
In addition, cook the sandwiches on the narrow sides for a short time by standing them up on their edges.
Transfer to plate lined with paper towel to dab off any excess oil.
Serve with fresh fruit.

vegan berlin stuffed french toast

This amazing recipe is from the Vegan for Fit book by Atilla Hildmann.  The book was sent to me along with Vegan for Fun to review.  These books are big, and beautiful and good enough for your coffee table.  The recipes are new and fresh and full of fun, tasty ingredients.  Vegan for Fit includes Atilla Hildmann’s 30 day Challenge which includes before and after pictures of people who have tried it.  His story is inspiring and his recipes are exciting!

Atilla Hildmann Vegan for fit

After losing his father to a shocking heart attack due to malnutrition, Atilla coverted to a vegan diet and lost 77lbs!  Both a physical and mental transformation, Atilla looks better, feels better, and is more motivated and energetic throughout the day.  He shares his story throughout the books that have be number one on the bestseller lists in Europe.

What are YOUR favorite breakfast foods?

Berlin Toast with Cashew Banana Filling and Crunchy Outer Layer
Author: 
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Vegan french toast recipe- Berlin Toast with Cashew Banana Filling and Crunchy Outer Layer
Ingredients
  • ¼ cup cashew butter
  • ½ teaspoon ground vanilla
  • 1 pinch iodized sea salt
  • 1 tablespoon agave nectar
  • 4 thin slices whole grain bread
  • 1 banana
  • Crunchy Outer Layer
  • ½ cup whole-wheat flour
  • 7 tablespoons soy milk
  • 2 tablespoons agave nectar
  • 1 teaspoon ground vanilla
  • 1 pinch iodized sea salt
  • ½ teaspoon ground cinnamon
  • 1 cup cornflakes
  • ¼ cup popped amaranth
  • 5 tablespoons canola oil
Instructions
  1. Stir cashew butter together with ½ teaspoon vanilla, sea salt and agave syrup until creamy.
  2. Spread the cream on bread slices.
  3. Peel and cut banana into thin slices and arrange on 2 slices of bread
  4. Cover each one with a second slice of bread and press down.
  5. For the outer layer, mix together the flour, soy milk, agave syrup, vanilla, 1 pinch sea salt, and cinnamon using a whisk.
  6. In a wide shallow bowl, crumble the cornflakes and then mix together with popped amaranth.
  7. Heat the canola oil in a skillet.
  8. Coat the outside of the sandwich with the flour batter and then the cornflakes amaranth mixture.
  9. Over medium heat, cook the toasted sandwiches for aprox 3-4 minutes each side.
  10. In addition, cook the sandwiches on the narrow sides for a short time by standing them up on their edges.
  11. Transfer to plate lined with paper towel to dab off any excess oil.
  12. Serve with fresh fruit.

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About the author: I am a plant-based mom, wife, educator and blogger.

1 comment… add one

  • Man, oh man! This looks heavenly! Thanks for sharing =) French toast is one of my favorite breakfast meals!

    Reply

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