Vegan Dutch Breakfast: A Delectable Plant-Based Feast for Two

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 small batch of homemade almond milk (recipe below) 2 cups mixed berries (strawberries, blueberries, raspberries, and blackberries) 1 ripe banana 4 slices of whole
• grain bread, sliced into triangles 1 tbsp dairy
• free buttery spread 2 tbsps maple syrup 2 tbsp almond slivers 1 small handful of fresh mint leaves Almond Milk Ingredients: 1 cup raw almonds, soaked overnight 4 cups filtered water Pinch of sea salt

Instructions

1. Begin by making the homemade almond milk. Drain and rinse the almonds, then add them to a blender along with 3 cups of water and a pinch of sea salt. Blend on high speed for 30 seconds, then strain through a fine mesh sieve into a large bowl or jar. Squeeze out as much liquid as possible from the almond pulp.
2. Pour the almond milk into a sealable container and refrigerate until needed.
3. In a small saucepan, gently heat the almond milk with the mixed berries over low heat for 5 minutes, stirring occasionally to combine. Set aside.
4. Mash the ripe banana in a bowl and set aside.
5. Spread dairy free buttery spread onto each slice of bread and toast them lightly on both sides.
6. Arrange two slices of toasted bread on individual plates, slightly overlapping them. Spoon the warm berry mixture evenly over the bread.
7. Top with a generous dollop of mashed banana on each plate.
8. Drizzle 1 tbsp of maple syrup over each stack and sprinkle almond slivers on top.
9. Garnish with fresh mint leaves.

Chef’s Insight

Choose ripe yet firm bananas and berries for the best texture and flavor.

Notes

Feel free to swap out any berries based on seasonal availability.