Ingredients: Makes 1 3.5 or 4 inch ramekin
2-3 Tablespoon coarsely ground Oats
a pinch of baking powder
a pinch of salt
1/4-1/3 cup blueberries
1 Tablespoon Agave syrup
1 teaspoon maple syrup
1/2 teaspoon melted coconut oil
(add 1 teaspoon ground raw sugar for a sweeter version)
2-3 slices of whole grain bread cut to fit the ramekin
2 Tablespoons of fave pancake mix (I use bob’s red mill 7 grain)
1 teaspoon flaxmeal
1/4 cup coconut milk or almond milk(I use So Delicious vanilla coconut milk or plain almond plus)
1-2 Tablespoons water
a generous pinch of spices of choice or vanilla extract
1 Tablespoons Agave or maple
For French Toasts: Mix everything except bread slices to form a not too thin batter.((Or use the gf batter with Oats, flax and non dairy milk like the Tiramisu or Samoa French Toasts.)
Dip Slices in the batter and place in greased ramekin/baking dish. You can cube the slices, or use size according to the ramekin and stack them 2-3 deep or layer like bread pudding.
For the Crisp:
Mix all the dry ingredients. Then add the wet( syrups and oil) and mix well with hands or spoon. Once a clumpy mix is ready, add blueberries and distribute well.
Drop this mix over the french toast.
Bake in preheated 375 degrees F for 12-14 minutes or until the crisp is brown on the edges.
Serve hot/warm :)