My new little one is much too young to make me a mother’s day brunch this year but this easy variation on french toast stuffed with creamy vegan lemon ricotta and juicy fresh strawberries with a crunchy cinnamon sugar coating is a treat every mom will love!
Yield: Serves 4
4 slices One Degree Organics Sprouted Ancient Whole Wheat Bread
3/4 cup Kite Hill Vegan Ricotta
3 tablespoons raw cane sugar
2 tsp lemon zest
2 teaspoons fresh lemon juice
8 to 10 fresh strawberries, hulled and sliced
4 tablespoons coconut oil, solid
2 tablespoons raw cane sugar
1/2 teaspoon cinnamon
For the spread, combine the coconut oil, raw cane sugar and cinnamon in a bowl. Then spread on one side of each slice of bread.
Place the bread, spread side down, on a parchment-covered baking sheet or plate. Set aside.
In a small bowl, combine vegan ricotta, raw cane sugar, and lemon juice and zest to form a thick cream. Taste and adjust sweetness as desired.
Spread ricotta cream on each slice of bread. Add the sliced strawberries and then make a sandwich.
Warm a panini press and grill the sandwich for 2 to 3 minutes, until crispy, golden brown.