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- Serves 4-6
- Total time 45min-1 hour
Ingredients
1 tbsp. coconut oil, melted
2 ½ cups soy and almond milk
4 eggs
1 tbsp. honey
50g cashew butter
8 slices (400g) gluten-free fruit loaf, toasted
¼ cup mixed dried fruit (sulphur free)
4 tbsp. MyOrganics mixed chopped nuts
Blueberries, to serve
Method
Preheat oven to 180C. Line baking dish with baking paper.
Cut bread with cookie cutters that fit ramekins. In a bowl, mix together the almond
milk, eggs, honey, until it thickens slightly. Spread one side of each slice of bread with
nut spread. Arrange layers of bread and dried fruit and pour over the almond milk
mixture. Brush top with coconut oil.
Bake for 30 – 35 minutes or until golden and set and let stand for 10 minutes. Serve
with blueberries.
