Saturday, June 20, 2015

French Toast

I typically buy only whole wheat bread and scoff at anything without at least 3 grams of fiber per slice. Earlier in the week, I saw some locally-made (Knickerbocker out of Madison Heights, MI) French bread on sale and bought it on a whim when I noticed that it was pretty decent nutritionally for white bread. This morning, while trying to figure out brunch, French toast popped to mind. I do make it with wheat bread, and it's okay, but it is SO GOOD made with a nice, thick French bread.  Do yourself a favor and make it with French bread; you'll be happy that you did.

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
cinnamon sugar


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)

Calories: 457
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%
Calcium: 18%
Iron: 23%

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