Strawberry Cheesecake French Toast Roll Ups (vegan, gluten-free)
These delicious strawberry cheesecake french toast roll ups have a cheesecake and strawberry filling and then rolled in cinnamon sugar. Yum!
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Ingredients
- 1 tbsp ground flaxseed
- 2 tbsp arrowroot powder (or cornstarch)
- 1/8 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup almond milk (or any non-dairy milk)
- 1 tbsp pure maple syrup, plus more for drizzling on top
- 1 tsp vanilla extract
- 6-8 slices bread (use GF bread if needed)
- vegan cream cheese (about 1/4 cup)
- 1/2 cup diced strawberries
- 1 tbsp vegan butter or coconut oil for the pan
cinnamon sugar coating
- 3 tbsp pure organic cane sugar
- 2 tsp cinnamon
Instructions
- First make the batter. In a shallow bowl, add the flaxseed, arrowroot, salt, and cinnamon. Whisk until combined. Add the milk, maple syrup, and vanilla. Whisk until well combined. Let it rest for 5 minutes while you are preparing the bread.
- Flatten out each slice of bread with a rolling pin. You can remove the crusts if you want, but I just left them because I don’t think it makes a difference! Also, less waste!
- Spread a thin layer of cream cheese on each slice of bread. Place diced strawberries in a row at one end and roll it up tightly. Repeat for all the bread.
- In a shallow bowl, make the cinnamon sugar coating by combining the sugar and cinnamon. Set aside.
- Heat skillet on medium heat. Add the butter or coconut oil. When melted, dip each bread roll up in the batter until well coated. Place on the hot skillet seam side down. Cook on each side for 2-3 minutes, or until golden brown. Make sure you turn the bread rolls so all the sides get cooked.
- After they are browned, immediately dip them in the cinnamon sugar mixture until they are completely covered.
- Serve warm with pure maple syrup and extra strawberries. I thought it tasted great (and sweet enough) without the syrup, but you do you! Enjoy!
Servings: 3