Eggless French Toast
Serves 6
Ingredients:
1-1/2 cups almond milk
3 tablespoons arrowroot
1 teaspoon cinnamon
6 tablespoons garbanzo bean flour
1 cup finely chopped pecans
2 tablespoons coconut oil, or more as needed for cooking
6 to 8 slices bread of your choice
Maple syrup or agave for topping
Directions:
In a medium bowl, whisk together the almond milk, arrowroot and cinnamon. Whisk in the garbanzo bean flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.
In a large skillet over medium heat, add the coconut oil. One slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing down to coat evenly.
Arrange bread in pan, pecan side down. Cook 2 – 3 minutes, until the pecans are browned. Carefully turn the bread, and continue cooking until the second side is browned 2-3 minutes.
Serve with maple syrup.
Ingredients:
1-1/2 cups almond milk
3 tablespoons arrowroot
1 teaspoon cinnamon
6 tablespoons garbanzo bean flour
1 cup finely chopped pecans
2 tablespoons coconut oil, or more as needed for cooking
6 to 8 slices bread of your choice
Maple syrup or agave for topping
Directions:
In a medium bowl, whisk together the almond milk, arrowroot and cinnamon. Whisk in the garbanzo bean flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.
In a large skillet over medium heat, add the coconut oil. One slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing down to coat evenly.
Arrange bread in pan, pecan side down. Cook 2 – 3 minutes, until the pecans are browned. Carefully turn the bread, and continue cooking until the second side is browned 2-3 minutes.
Serve with maple syrup.
