French toast with a berry compote


Serves four

For the French toast

  • 4 tbsp U:Me Coconut Oil Blend
  • 6-8 medium slices of bread, we like a cob or similar, a sandwich loaf is too soft!
  • 2 tbsp chia seeds
  • 400ml coconut milk
  • 1 tbsp icing sugar
  • 1⁄2 tsp vanilla essence
  • 5 cardamom pods
  • 1⁄4 tsp salt

For the berry compote

  • 500g mixed berries, diced
  • 4 tbsp caster sugar
  • Juice of 1⁄2 lemon
  • 100g mixed berries, whole, for the topping
  • 1 tbsp icing sugar


Crush the cardamom pods to remove the seeds and then grind them. Mix together all of the French toast ingredients and leave for 15 minutes to allow the chia seeds to do their thing (they work wonders as egg-substitutes as they help to ‘set’ the liquid).

While the liquid is resting, put your berries in a small saucepan with the sugar and lemon juice and bring to the boil. Turn the heat down and simmer for 8-10 minutes, until the compote is thick and glossy. Turn off the heat and allow to cool slightly.

Once your French toast liquid is a little thicker, dip your bread in for around 10 seconds each side, you want the bread to be spongy without falling apart in your hands. Heat up one tablespoon of the U:Me Coconut Oil Blend per batch (2 slices) on a medium-high heat and pan-fry the bread for 4-5 minutes on each side until you get a brown crust and crispy chia.

Whilst you batch cook the French toast, put the cooked toast in the oven on a low heat to keep warm. Assemble the French toast by cutting the slices in half and stacking them, pour over the compote, scatter over the fresh berries and finish with a liberal dusting of icing sugar. Allergens: gluten