French Toast with Blueberry Compote

• 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 (see Notes)
• 2 tablespoons cold water

1. To Make the Compote
2. In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
3. Bring to a boil.
4. Remove from the heat and set aside.
5. In a small mixing bowl, whisk together the cornstarch and water.
6. Add the cornstarch and water slurry to the saucepan.
7. Return the saucepan to medium heat.
8. Bring to a boil.
9. Remove from the heat.
10. Allow the compote to stand for 3 to 5 minutes.
11. Serve warm over French toast or pancakes.
12. To Make the French Toast
13. In a large mixing bowl, combine all of the ingredients except the bread and oil.
14. Blend the ingredients together with a hand mixer on medium speed for 3 to 5 minutes, until a batter forms.
15. Pour the batter into a greased 9 x 12-inch (5 x 30-cm) baking dish.
16. Dip each slice of bread in the batter until it is fully coated.
17. In a large nonstick skillet over medium-high heat, warm the oil.
18. Cook each slice for 2 to 3 minutes per side, until golden brown.
19. As you cook each slice, transfer it to a serving platter covered with foil.
20. Serve immediately.

coconut milk, canola oil, cane sugar, egg replacer, vanilla, ground cinnamon, ground turmeric, bread, canola oil, blueberries, cane sugar, lemon juice, cornstarch, cold water

Taken from www.cookstr.com/recipes/french-toast-with-blueberry-compote (may not work)