Cranberry Cashew Toast

Yield: 12 servings Prep Time: 20 minutes Cook Time: 25 minutes

Ingredients: ¼ cup raw cashews

¼ cup fresh or frozen cranberries

1 cup quick oats

½ teaspoon salt

¼ teaspoon coriander

¼ teaspoon cardamom

1-inch cube fresh ginger

1 teaspoon pure vanilla extract

¼ cup maple syrup

½ cup water

1 cup non-dairy milk

12 slices whole grain bread

Directions:

Heat griddle to 350°F.

Blend the first 11 ingredients until it is smooth.

Pour blender mixture into a shallow dish that is easy for dipping toast.

Dip bread into batter then place it on heated griddle.

Brown on both sides; approximately 5 minutes on each side. Quick Tips: These can be made ahead of time and placed in refrigerator or freezer. Reheat in toaster oven. Use 1 teaspoon ginger powder in place of fresh ginger.

Nutritional Facts per Slice: Calories 135 Fat 3 g Sodium 221 mg Carbohydrates 22 g Fiber 3 g Protein 5 g Calcium 76 mg Iron 1 mg Potassium 111 mg Phosphorus 81 mg

Grocery List: _____ cashews, raw _____ fresh or frozen cranberries _____ quick oats, organic _____ Celtic salt _____ coriander, ground _____ cardamom, ground _____ fresh ginger _____ pure vanilla extract _____ 100% pure maple syrup _____ non-dairy milk _____ whole grain bread

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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