~Pecan Crusted Vegan French Toast~

Oh my lord! I made these this weekend and we all loved them! I would've made them like the book ("Skinny Bitch") recommends and chopped the pecans so they would've been nice and chunky, but I babyized the recipe by food processing them into a fine powder so our little one could enjoy (pecans are such good fats and super high in antioxidants). J loved them!! And his dad and I are totally hooked. Next time I'll do 1/2 and 1/2 to see how it turns out. I think the coconut oil for frying is perfect for the lightness and flavor it brings....yummm, so good!



Serves 6

1-1/2 cups soy or rice milk
3 tablespoons corn starch
1 teaspoon cinnamon
6 tablespoons chickpea flour or brown rice flour
1 cup finely chopped pecans
2 tablespoons refined coconut oil, or more as needed for cooking
6 to 8 slices vegan whole wheat or whole wheat raisin bread
Maple syrup for topping

In a medium bowl, whisk together the soy or rice 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.
In a large skillet over medium heat, melt the coconut oil. 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 (I found after I did the first one I had to really sprinkle and press the pecans into the following pieces). 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. Serve immediately with maple syrup. Enjoy!


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