"Fronch" Toast

"Fronch" Toast

From Vegan with a Vengeance by Isa Chandra Moskowitz

Loaf of Italian or French bread, baguette shaped, preferably stale

1/2 C soy creamer *rice or soy milk would make a good substitution, preferably rice)

1/2 C rice milk or plain soy milk

2 TBS cornstarch

1/4 C Chickpea flour

Several tablespoons canola or vegetable oil

Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave the slices out overnight or put them in a 350F oven for 3-4 minutes to dry the out—you don't want to toast them. (If you're in a rush, feel free to skip this step—the French Toast will still taste good.)

Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay. 

Heat a nonstick skill t over medium-high heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).

Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about 2 minutes; if they are not brown enough when you flip them, heat for 1 or 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately. Serve with fresh berries, slicked bananas, and pure maple syrup.