By Little Northern Bakehouse

What says love better than delicious indulgence you don’t have to feel guilty about? Light yet filling, this Raspberry Ricotta Stuffed French Toast is deceptively decadent. A creamy coconut-chia seed mixture subs in for standard eggs to coat slices of our soft, smooth gluten-free bread, bringing out the lusciousness of raspberries all the more. Perfect for Valentine’s Day or a weekend brunch.

step 01

In a shallow bowl, combine coconut milk, ground chia, maple syrup, and vanilla. Let the mixture rest for 10 minutes until it has thickened slightly.

step 02

In a separate bowl, mix the ricotta, icing sugar and lemon juice to make the filling.

step 03

Divide the filling among the bread slices, spreading an even layer on each. Sprinkle the raspberries over two of the slices and top with the other two slices of bread.

step 04

Dip each sandwich into your liquid mixture and let the excess drip off.

step 05

In a lightly greased pan, cook the sandwiches until golden brown on either side, approximately 4 minutes per side.

step 06

Serve with maple syrup and icing sugar.

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