Lemon Blueberry Bagel French Toast Recipe | Carbonaut (USA)

In a small bowl, stir together the ground flax seed and 3 tablespoons of water. Set aside to let it thicken. Meanwhile, prepare the blueberry sauce. Add blueberries with the remaining 1 tablespoon of water to a small saucepan. Cook over medium-high heat until the mixture is bubbling and the blueberries start to burst about 5 minutes. Then, reduce heat to medium-low and cook until slightly thickened, about 3 to 5 minutes more. Remove from heat. Prepare the cream cheese drizzle topping by whisking together the softened plant-based cream cheese, 2 teaspoons almond milk, ½ teaspoon vanilla extract, and 1 teaspoon of maple syrup in a small bowl. If the mixture is too thick to drizzle, add an additional teaspoon of almond milk. Set aside. Prepare the batter by whisking together the thickened flax seed, ¼ cup almond milk, ½ teaspoon vanilla extract, and lemon zest in a shallow bowl or baking dish. Stir in the thickener, if using, and ¼ cup of the prepared blueberry sauce into the batter. Melt 1 tablespoon of plant-based butter in a large skillet set over medium heat. Dip three of the bagel halves in the batter. Let them soak in the batter for about 10 seconds, then flip and soak the other side of the bagels for the same amount of time. Use tongs or a spatula to lift each bagel half from the batter and place the cut side down in the hot skillet. Cook until the cut side of the bagels is golden brown, about 2 to 3 minutes. Then flip each bagel half and cook for about 2 minutes more. If bagels are getting too dark, reduce the heat to medium-low. Transfer the first batch of French Toast to a plate. Wipe the skillet clean with paper towels and then return to the heat and melt the remaining tablespoon of plant-based butter. Repeat the process with the remaining bagels. Serve warm with remaining blueberry sauce and cream cheese drizzle topping.