Gluten-Free, Vegan, Serves 4

• 4 2-inch slices of gluten-free bread
• 1/2 cup vegan ricotta cheese
• 1/4 cup fresh raspberries, mashed
• 1/4 cup unsweetened almond milk
• 1 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp vegan butter or coconut oil
• Powdered sugar for topping
• Additional fresh raspberries for topping

Directions:

Mix the vegan ricotta cheese and mashed raspberries in a small bowl until well combined. Cut a pocket in the middle of each slice of bread. Stuff each pocket with the raspberry ricotta mixture and press the edges together to seal. Whisk together the almond milk, ground flaxseed, vanilla extract, cinnamon, and nutmeg in a shallow dish until well combined.

Heat a non-stick skillet over medium heat and melt the vegan butter or coconut oil in the pan. Dip each stuffed slice of bread into the almond milk mixture, making sure it’s well coated on both sides. Place the stuffed bread onto the skillet and cook for 3-4 minutes on each side, until golden brown and crispy. Serve the French toast hot, topped with powdered sugar and fresh raspberries.