Serves 2
• 75g (½ cup) raw cashews
• 250ml (1 cup) water
• 250ml (1 cup) unsweetened almond milk (or homemade)
• 1 tsp pure vanilla extract
• ¹/8 tsp cinnamon
• ¹/8 tsp nutmeg
• Pinch of sea salt
• 2 tbsp virgin coconut oil
• 4 slices sprouted bread
• 2 heaped tbsp coconut cream (see below)
• 60ml (¼ cup) fresh raspberries
• 60ml (¼ cup) fresh blueberries
• 3 or 4 fresh strawberries, cut in half
• 2 tbsp maple syrup
Coconut cream
• 1 tin 400ml (14oz) full fat coconut milk, refrigerated for 6 to 12 hours
- To make the coconut cream: chill a medium bowl, open the refrigerated can of coconut milk and discard any liquid. Place the thick coconut cream in the chilled bowl. Beat until fluffy. Keeps in a sealed container for 1 week (refrigerated).
- In a blender, combine the cashews, water, almond milk, vanilla, cinnamon, nutmeg, and salt. Blend until smooth. Transfer to a bowl.
- Heat griddle to medium. Brush with coconut oil. Dip both sides of the bread into the cashew mixture. Cook on each side until golden brown. Top with coconut cream, fresh berries, and a drizzle of maple syrup.
