1cupunsweetened almond milk or unsweetened oat milk
pinch of ground nutmeg
2Tbsp vegan butter or coconut oildivided
8slicessourdough loafcut 3/4-inch thick
2orangespeeled and cut into rounds
In small saucepan, add raspberries, water, and maple syrup before placing over medium heat. Stir until mixture comes to a simmer and let cook, stirring often, until raspberries break down, about 4 to 5 minutes.
Into bowl, strain warm syrup through fine-mesh strainer, using spatula to press mixture through sieve until all seeds have been separated. Set aside to cool. Syrup may be stored in refrigerator in an airtight container for up to 3 weeks.
To make batter, in large bowl, mash banana; there should be about 1/2 cup total. Whisk in milk, flaxseed, cinnamon, nutmeg, and vanilla. Set aside for 5 minutes.
Preheat large nonstick frying pan over medium heat. Once hot, generously coat with vegan butter or coconut oil, about 1 Tbsp.
Dip 1 piece of bread in batter, letting sit for 5 seconds each side. Transfer immediately to preheated frying pan. Continue process until pan is full. Cook for 3 to 4 minutes on each side, or until an even golden brown. Take care when flipping French toast, as banana mixture can be a bit sticky. Transfer to serving platter and continue process with remaining bread. Add remaining vegan butter or coconut oil to pan if needed.
To serve, divide toast among serving plates and top with orange slices and a drizzle of raspberry syrup. Serve immediately.
Per serving: 413 calories; 8 g protein; 7 g total fat (2 g sat. fat); 80 g total carbohydrates (39 g sugars, 8 g fiber); 435 mg sodium