This creative breakfast bar is created by combining French bread, raw cashews, blueberries, and coconut milk.
Ingredients
- 1 La Brea Bakery French Loaf, cut into 2 to 3 slices (1½ inches thick)
- 1 tablespoon butter, softened
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1½ cups raw cashews (pre-soaked in hot water for 1 hour)
- ⅔ cup refrigerated coconut milk
- 2 lemons, juiced
- ⅓ cup coconut oil, melted
- ⅓ cup pure maple syrup
- 1 cup fresh blueberries
Preparation
- Heat a pan over medium heat. Spread butter on both sides of the bread slices, then sprinkle evenly with sugar and cinnamon. Place in the pan and cook until golden brown on each side, 2 to 3 minutes. Remove from heat and let cool.
- Cut the crusts off the bread and arrange it in a buttered 7x5 baking dish, covering the bottom completely in a single layer with no gaps.
- In a blender, add the drained cashews, coconut milk, lemon juice, coconut oil, and maple syrup. Blend until smooth. Gently fold in the blueberries and pour the mixture over the bread layer in the baking dish.
- Freeze for 1 to 2 hours. When ready to serve, cut into 1x2-inch bars and let them sit for 5 minutes before serving.
