Wednesday, 15 March 2017

Vegan cinnamon french toast

No relevant picture I'm afraid because Middle Pumpkin borrowed the camera and doesn't know where she left it, so instead here is one I took last week of a primrose:
 
Bright pink primrose flowers with yellow centre

Pretty, no? Spring - it's sprung.

I love it when a complete lack of a meal plan comes together. I whipped this up as a quick supper a few nights ago and it turned out just beautifully, if not healthily. Assuming you have stale bread, everything else comes from the pantry; and the whole shebang takes about 20 mins from start to eighth slice.

I used good old stale English Chorleywood-Process supermarket bread, because let's face it this is really just good old English eggy bread zhuzhed* up with some cinnamon. However, French Toast sounds fancier and slightly less factually incorrect because there's no eggs. There's also no French either, but I aspire to one day make it with left over pain rustique, so the name stays.

RECIPE EDITED 20/03/2017 - I made this with a different brand of Gram Flour and they are not all created equal apparently - the batter came out too thin. It should be the consistency of pancake batter - add the milk a little at a time until the right consistency is reached. I've changed the milk quantity to reflect this.

* * *

Vegan Cinnamon French Toast

8 slices slightly stale bread, halved
1/2 cup gram flour
2 tsp sugar
1 + 1/2 to 2 cups vegan milk
1/2 tsp black salt (optional)
1/2 tsp cinnamon
1 tsp vanilla extract
Vegan margarine or oil for frying
Golden syrup and extra cinnamon to serve

Preheat a little oil or margarine in a frying pan over a medium heat. Or a lot, its up to you, as long as it falls into 'shallow fried' and not an actual chip fryer.
 
Sift the gram flour and sugar into a bowl and add the cinnamon and black salt if using. You really don't want lumps.

Gradually whisk in the milk and vanilla extract, a little at a time. Again, no lumps.

Dunk the bread slices in the batter, four at a time (or however many fit in your pan), turning once to soak up the batter. Leave the next batch dunked as you cook the previous one.

Lift the slices into the pan using a slice, and fry over a medium heat, turning once, until golden brown - around 2 mins each side.

Serve with a drizzle of syrup and extra cinnamon if desired.

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*Yes I had to look up how to spell zhuzhed. I expected more J's to be honest. Still worth remembering  for Scrabble. You're welcome.



2 comments:

  1. Next time we have a brunch weekend I'm going to try French Toast, I don't know if I've ever had it so I'm sure I'll be impressed. Your recipe is nice and simple, I don't think I'm ready for stuffed or extra special stuff yet, I can't cope with luxury.

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    1. I've just edited the recipe, I used a different gram flour to make it and it needed less milk! I hope you enjoy it if you make it.

      I can't cope with luxury either. I really like French bread, which is why there's never any left over for fancy peasant cuisine :D

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