2 ½ cup 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
soy yoghurt, to serve
Preheat oven to 180C.
Cut bread with cookie cutters that fit ramekins. In a bowl, mix together the almond milk, eggs, honey, till 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.
Bake for 30 – 35 minutes or until golden and set and let stand for 10 minutes. Serve with blueberries and soy yoghurt.