We are happy to share this recipe from our friend, vegan chef, Doug McNish!
Doug will be catering our Open House and we are thrilled to be sharing his passion for delicious, organic, healthy food with you.
This recipe provides a way to create a smooth and creamy batter, without egg or dairy products, that is perfect for coating bread. Enjoy and share!
Serves: 5, 3-piece portions
Ingredients:
Breading, Wet:
- Banana, chopped – 2 cups (about 2 large bananas)
- Nut-free or dairy-free milk of choice (e.g., hemp, rice) – 3 cups
- Brown rice flour – ½ cup
- Coconut oil – 2 tbsp
- Ground cinnamon – 1 tsp
- Ground vanilla beans or vanilla extract – ¼ tsp
- Fine sea salt – 1 pinch
Breading, Dry:
- Coconut, shredded – 2 cups
- Brown rice flour – 1 cup
- Ground cinnamon – ½ tsp
- Fine sea salt – 1 pinch
Other ingredients needed:
- Gluten-free bread – 12-15 pieces
- Grapeseed or coconut oil (for searing)
- Maple syrup (for drizzling)
- Ground cinnamon (for garnish, optional)
Directions:
- To prepare the wet breading mix, combine banana, nut-free or dairy-free milk of choice, brown rice flour, coconut oil, cinnamon, vanilla and salt in a blender and blend until smooth. Transfer mixture to a large bowl and set aside.
- To prepare the dry breading mix, in a separate bowl, whisk together shredded coconut, brown rice flour, cinnamon and salt until well-mixed and set aside.
- To assemble, dip bread pieces in wet batter first, coating well, then dip into dry batter. Ensure bread is coated evenly on all sides.
- In a large skillet, heat grapeseed or coconut oil on medium to high heat.
- Place French toast in pan, taking care to lay away from yourself (so as not to spatter hot oil). Cook on first side until golden brown, flip, and cook on second side until golden brown.
- Serve immediately, topped with maple syrup and dusting of ground cinnamon.
Doug enjoys this French toast with a warm blueberry compote and a drizzle of dairy free yogurt!
Posted: 2014 September 10
