|French toast + Amy's sausages + watermelon = brunch|
|Extreme bread close-up!|
9 thick slices of French bread
1 cup vanilla soy milk (or use plain and add a few drops of vanilla extract)
1/4 cup chickpea flour (aka besan)
2 TBS cornstarch
1/8 tsp ground mace (you can use nutmeg if you don't have mace, but mace is nicer because it's less bitter)
1/8 tsp ground cinnamon
3 TBS coconut oil
In a large bowl, whisk the chickpea flour and cornstarch into the soy milk. Add the mace and cinnamon. Keep the whisk handy.
Melt 1 TBS of the coconut oil in a large pan over medium-high heat. Whisk the soy milk mix again, then dunk the bread in, coating both sides and shaking gently to remove excess. Fry in the pan for 2 minutes, flip and wait 2 minutes, and repeat until the edges are beautifully golden (about 8 minutes total worked for me). I put 3 slices at a time in my pan - do whatever fits properly in your pan.
Once they're golden and slightly crisp, sprinkle with cinnamon sugar and serve.
Nutrition (per 3 slices cooked in 1 TBS coconut oil, included)
Carbs: 60g (29%)
Protein: 15g (36%)
Fat: 17 g (40%)
Fiber: 4 g (16%)
Sugars: 5.6 g (16%)
Vitamin A: 3%
Vitamin C: 4%