GF raspberry cheescake french toast

Course Breakfast
Servings 2


French Toast

  • 1 Egg
  • ¼ cup reduced fat soy milk or calcium fortified almond milk
  • ½ tsp vanilla bean paste or vanilla extract
  • ¼ tsp cinnamon
  • 1 tsp maple syrup
  • 2 Gluten Free Bread
  • Butter for cooking.

Chia Jam

  • 200 g frozen raspberries
  • 2 tbsp chia seeds

Cheesecake cream

  • 50 g light ricotta
  • 2 tsp maple syrup


  • Whisk together the egg, milk, vanilla, and cinnamon in a shallow dish. Add in pita bread and allow to soak. I suggest opening the pita slightly to allow the mixture inside for maximum absorbency. Allow pita to sit in egg mixture while you make the toppings.
  • Make chia jam by heating frozen raspberries in a small saucepan on medium heat. Smash with a fork or spoon to release juices.
  • Add chia seeds and stir over low heat until the mixture has thickened.
  • Whisk together maple syrup and ricotta cheese.
  • Heat a frypan to medium heat and grease with butter.
  • Cook pita for 2-3 minutes on each side or until cooked and golden.
  • Serve with chia jam, cheesecake cream and extra maple syrup!


Calories: 309kcalCarbohydrates: 32gProtein: 11gFat: 12gSodium: 319mgFiber: 13gCalcium: 246mg
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