This recipe was adapted from the book “Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin”
Back when I was just a naive vegetarian thinking that eating dairy was good for me I was given this book as a birthday gift from my dear friend K. I looked at a few of the recipes and although they looked great I thought, there is no way I could ever be vegan because I needed eggs and cheese for flavor and the all mighty protein and calcium they provide! I figured I would make a few recipes the way they said and if they did not taste good I would just adjust them to make them vegetarian by putting a bunch of cheese on top. I made this pecan crusted french toast recipe first and realized, wow I could do this vegan thing! I went from there trying some other recipes from the book and reading their funny antics that are throughout the book. I then went out and bought The China Study and that was it, I was vegan but this recipe is what started to open my eyes that being vegan was not as hard or bland as I imagined it being.
This french toast recipe is so good that my husband asks for it all the time! We really enjoy eating breakfast for dinner and usually have fruit and vegan sausage patties or my Cheezy Tofu Scramble along side of it. I think the nuts on the bread really help you to feel satisfied and full for a long time.
I have written the recipe as it appears in the book with my comments italicized in parentheses.
Be careful about not putting the heat to high because if you put it above the recommended medium heat even a little bit the nuts will burn and the bread will be soggy. I buy pre-chopped pecans and then chop them even more so that they are all about the same size and can more evenly coat the wet bread. Make sure to really push down on the nuts with the wet bread evenly lifting it up off of them so they will stick well, otherwise they just fall off.
Pecan-Crusted French Toast
Serves about 6-8
1-1/2 cups unsweetened almond milk
3 Tablespoons corn starch
1 teaspoon cinnamon
6 tablespoons chickpea flour or brown rice flour
1 cup finely chopped pecans
1-1 ½ teaspoon vanilla extract (or try almond extract YUM)
2 tablespoons refined coconut oil (or use non fat cooking spray)
6 to 8 slices bread
Pure Maple syrup for topping
In a medium bowl, whisk together the milk, corn starch and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl. (I keep the pecans on the chopping board and push them together tightly to lay the bread on)
In a large skillet over medium heat, melt the coconut oil (or spray with cooking spray to use less fat). Once slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing to coat. Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2-3 minutes, until the pecans are well-browned. Carefully turn the bread, and continue cooking until the second side is browned, 2-3 minutes. (If using the spray make sure to spray the pan between flips or it will stick). Serve immediately with maple syrup.