Are you drooling with that animated gif of raspberries getting a maple shower? I know you are!
Hey I made you breakfast! I know, aren’t I a good friend? And since this glorious season we all love (cue: summer) is in full swing, I thought it would be great if I used MASSIVE amounts of fresh local raspberries, ’cause ya know, when life gives you raspberries, you roast them!
Also, I so happened to have made my very first batch of almond ricotta “cheese”. to be honest there are some things (like these shortcakes) that cannot be substituted, but some others are totally doable! In here I’ll show ya how to make your very own dairy-free version of ricotta (with a citrus twist!).
Basically, I decided to make this rustic (rustic because it uses crusty french baguette) french toast smothered with the goodies seen above to celebrate the season of sunshine. Let’s make it!
Get the full recipe after the jump!
Rustic French Toast with Roasted Raspberries and Almond Ricotta
For the french toast:
– 2 cups (ish) almond milk
– 2 eggs
– 1/2 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1 tablespoon of honey or real maple syrup
– 1 large french baguette (you can substitute for your favourite bread if baguette is not your thing).
For the almond ricotta
– 1 cup blanched almonds *soaked overnight in water*
– Zest of 1/2 lemon
– 2 tablespoons of honey or real maple syrup
– 1/4 cup almond milk
For the roasted raspberries:
– 1 small basket (almost 2 pounds) of fresh raspberries
– Sprinkle of sugar
1. Start by roasting the raspberries: simply place all raspberries on a baking sheet lined with parchment paper, sprinkle lightly with sugar, and bake at 400F for about 15-20 min (until they darken and sugar caramelizes a bit). Remove and let them cool. When cold, mush with a spoon into a puree and set aside.
2. Now make the ricotta: drain the soaked almonds and place in a food processor or blender with the lemon zest and syrup of your choice. Pulse until it looks like wet sand (coarse meal like). Place in a bowl and slowly hydrate it with the almond milk until it becomes spreadable. If needed blend a bit more. Set aside.
3. Now the toast: In a bowl or dish, whisk together the almond milk, eggs, vanilla extract, cinnamon, and syrup of your choice.
4. Cut the baguette in long 1″ slices (diagonally) and soak them for a couple minutes in the egg mix. Toss them well so each slice gets evenly coated. NOTE: make it in batches and only as much as you can cook at once, if you soak them too long they’ll break apart.
5. Prepare a skillet with 2 tablespoons of shortening (or butter if you have no lactose issues) plus 1 tablespoon of canola oil. Turn on the heat on medium and when it’s hot enough, place the soaked bread slices to cook. Flip them when they’re golden brown (about 3 minutes each side). Place cooked french toast on a plate with kitchen towels to absorb excess oil.
Let’s put it together!
Grab your french toast. Spread a nice layer of the lemon ricotta, add a generous amount of roasted raspberries, and top with fresh raspberries. You can bathe the whole thing in maple syrup for extra added amazingness.
And voila! Now go get a bike with a basket so you can feel french for the rest of the season.
Bon bon appetit, amigos!
Styling and photos: Artful Desperado