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"Fronch" toast




Source of Recipe


Vegan with a Vengeance


List of Ingredients




Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (rice or soy milk would make a good substitution, preferably rice)
1/2 cup rice milk or plain soy milk
2 TBs. cornstarch
1/4 cup chickpea flour
Several TBs. canola or vegetable oil


Recipe



Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave th slives out overnight or put them in a 350 degree oven for 3 to 4 minutes to dry them out--you don't want to toast them. (If you're in a rush, feel free to skip this step--the French "Fronch" toast will still taste good.)
Pour the soy creamer and rice milk into a wide, shallow bowl. Mis in the cornstarch and stir until dissolved. Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay.
Heat a nonstick skillet over medium-high heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).
Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about 2 minutes; if they are not brown enough when you flip them, heat for 1 or 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immedietely.