Sunday, August 9, 2009

French Toast

Mornings spent together are fairly rare in our household, what with early starts during the week, and my working on weekends. When we do have a morning off we take the chance to sleep in, and to prepare something for breakfast that goes well beyond necessity (think cereal, toast, porridge etc).

Today was one of those days, and we decided to kick start our morning with So Good Vanilla Bliss affogatos (God bless the coffee machine!) and french toast.


This is a photo of Matt's breakfast...I for some reason like my french toast plain, with just a huge dashing of salt for accompaniment (but that doesn't make as pretty a picture).

Here's the recipe we use, it is based on the "Fronch" toast recipe from Isa's Vegan With A Vengeance, and I reproduced it in issue 1 of Salad Days. I have seen many other vegan french toast recipes using tofu etc, which to be honest I haven't ever tried, but this one seriously tastes so realistic I doubt I ever will! It's also REALLY quick to make...

1 french stick (we use Baker's Delight), slightly stale
1 1/2 cups soy milk
3 tbsp cornflour
1/3 cup besan (chickpea flour - from healthfood/Indian grocery stores)
canola/vegetable oil for frying
berries/banana/maple syrup/chocolate sauce/ice cream/salt for topping

To make:
Slice the bread into 1 inch rounds, on an angle for slightly bigger surface area. In a large, shallow bowl, whisk together the cornflour and the soy milk until well combined. Add the chickpea flour and whisk again.
Dip both sides of the bread into the milk/flour mixture, using enough slices that will fit into your non-stick frying pan. Add a couple of teaspoons of oil to a frying pan over a moderate-high heat, and fry the slices until brown and speckled on each side.
If you want to make a big batch all at once (this recipe does around 16 pieces) then place them on an oven tray at the lowest possible temperature (around 120C) whilst you fry up the rest. Or you can just do small batches and come back for more, so they're super fresh!

Serve warm with all your desired toppings (and an affogato, if you're lucky).

x Mara

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