1 tbsp coconut oil, melted
2 ½ cups soy and almond milk
1 tbsp honey
50g cashew butter
8 slices (400g) gluten-free fruit loaf, toasted
¼ cup mixed dried fruit (sulphur free)
4 tbsp mixed chopped nuts
Blueberries, to serve
Preheat oven to 180°C. Line baking dish with baking paper.
Cut bread with cookie cutters that fit ramekins. In a bowl, mix together the almond milk, eggs, honey, until it thickens slightly. Spread one side of each slice of bread with nut spread. Arrange layers of bread and dried fruit and pour over the almond milk mixture. Brush top with coconut oil.
Bake for 30 – 35 minutes or until golden and set and let stand for 10 minutes. Serve with blueberries.