Thursday, April 4, 2013

Pecan Crusted French Toast

This recipe is A.W.E.S.O.M.E. ! It also makes for 6-8 slices.


-1 1/2 cup soy milk
-3 tablespoons corn starch 
-1 teaspoon cinnamon
-6 tablespoons chickpea flour
-1 cup finely chopped pecans (I put those suckers in a zip lock bag and take a hammer to them - crushes well) ;)
-2 tablespoons refined coconut oil or more if you need.
-6 to 8 slices vegan whole wheat bread
-Your favorite maple/pancake syrup or some powdered sugar if you prefer.

-In a medium bowl, whisk together soy milk, cornstarch, cinnamon and then chickpea flour.

-Over medium heat in a large skillet, melt coconut oil.

-Once slice at a time, on both ides, dip the bread into the mixture.
  Dip only one side into the pecans & press. 

-Arrange bread in your skillet (Pecan side down) 

-Cook for 2-3 minutes until the pecans are well browned, carefully turn bread over and continue cooking until the second side is browned. Also, 2-3 minutes. 
-Serve immediately with sugar (if desired) and maple syrup. 

Photo showing Pecan Crusted French Toast without sugar or syrup


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