February 12, 2015
Vanilla French Toast
1 vanilla bean, scraped
2 cups (450ml) non–dairy milk
⅓ cup (75g) cashew butter
¼ cup (60g) maple syrup
2 tablespoons egg replacer or corn starch
½ tablespoon cinnamon
½ teaspoon freshly grated nutmeg
A pinch of sea salt
Rustic fresh bread or your favorite whole grain bread, sliced in 1-inch slices
1 tablespoon non-dairy margarine
Bourbon-spiced maple syrup (or regular maple syrup)
A drizzle of cashew vanilla cream (optional)
Prepare the batter: In a blender, combine all ingredients until smooth. Set aside.
Prepare the French toast: Place the sliced bread into the batter and soak for about 1 minute. On a flat pan, flat grill or large fry pan, add 1 tablespoon of non-dairy margarine and melt. Once melted, put slices of the soaked bread onto the grill or pan. Grill on medium heat for 3 to 4 minutes, flip the bread and cook until the other side is lightly golden.
All figures are per serving (assumes 4 servings).
Fat: 17 g
Carbs: 78 g
Fiber: 7 g
Protein: 15 g
Sodium: 511 mg