Guys, are you lazy AF (AF = as fack, just learned that recently cause I’m old AF) like I am, but hungry AF as I am? Do you sometimes get some sweet cravings, but don’t want to binge on some non-vegan BS and whale out? Well this is the breakfast for you! And totally just in time cause this is the week of Diwali! Where we’re supposed to stuff our faces with sweet deliciousness and give out sweet deliciousness to our loved ones! Let’s just say this is my little Diwali present to you 😉

10 Minute Vegan Peanut Butter French Toast, Raspberry-Banana Compote:

• 4 slices of Peasant bread – literally this bread
• natural crunch peanut butter
• 2 tbsp vegan butter – I used this
• ~1 cup sliced frozen bananas
• ~1/2 cup frozen raspberries
• 2 tsp raw cane sugar
• 1 tsp vanilla extract
• 1/2 cup plain coconut yogurt alternative – I used this
• 1 tbsp pure maple syrup
• coconut chips for garnishing – I used this

1. Place a large non stick skillet over medium flame. Add 1 tbsp butter and once melted, add in the bananas and raspberries. They’ll begin to sizzle and release their moisture. Once they start warming through, add the sugar and vanilla extract. Cook for another 4-5 minutes until the raspberries begin to break down and a compote texture starts forming. Remove and place in a bowl to cool. Rinse and dry the pan.

2. Place the pan back over medium-high flame and add in the remaining 1 tbsp butter. Once melted, add in the slices of bread and toast on each side until golden brown. Remove.

3. While the breads are toasting, combine the yogurt and maple syrup together. Set aside.

4. Remove the toasted bread and while its still hot, slather on some peanut butter on one side. Cut each slice in half and divide among two plates. Drizzle on the coconut yogurt mixture and pile on the compote. Finish off with coconut chips! Yummmm!