- 24 ounces (720 mL) coconut milk
- 1/4 cup (59 mL) canola oil
- 1/4 cup (59 mL) organic granulated cane sugar
- 1 tablespoon egg replacer
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground turmeric
- 1 loaf quality bread
- 2 teaspoons canola oil, for frying
- 2 2/3 cups (386 g) blueberries
- 1/4 cup (50 g) organic granulated cane sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- To Make the Compote
- 1.?In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Bring to a boil. Remove from the heat and set aside.
- 2.?In a small mixing bowl, whisk together the cornstarch and water.
- 3.?Add the cornstarch and water slurry to the saucepan. Return the saucepan to medium heat. Bring to a boil. Remove from the heat.
- 4.?Allow the compote to stand for 3 to 5 minutes. Serve warm over French toast or pancakes.
- To Make the French Toast
- 1.?In a large mixing bowl, combine all of the ingredients except the bread and oil. Blend the ingredients together with a hand mixer on medium speed for 3 to 5 minutes, until a batter forms.
- 2.?Pour the batter into a greased 9 × 12-inch (22.5 × 30-cm) baking dish. Dip each slice of bread in the batter until it is fully coated.
- 3.?In a large nonstick skillet over medium-high heat, warm the oil. Cook each slice for 2 to 3 minutes per side, until golden brown. As you cook each slice, transfer it to a serving platter covered with foil. Serve immediately.