A classic revisited. I realized last week how easy vegan french toast really is. And how amazingly delicious. After playing around with it for a little I came up with this super easy mix for the batter that truly tastes like the real deal.
There are only a few rules, first use the best quality organic toast you can find and second don’t be shy with your spices and lastly don’t oversoak your bread in batter. Thats it, it will be crispy on the outside soft and gooey on the inside, everything you need it to be.
The trick to this is the tapioca, because whisking up the milk with the tapioca will creating an egg like texture as soon as the bread hits the hot pan. Its magic!
- 4 slices of wholegrain organic toast bread
- 1 tbsp coconut oil
- 200 ml soy or almond milk
- 2 1/2 tbsp tapioca flour
- 1 tbsp coconut flour (can be subbed for regular flour)
- 2 tbsp maple sirup
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- a generous pinch of ground ginger
- a generous pinch of ground coriander
- a generous pinch of cardamom
- a pinch of nutmeg
- a pinch of salt
- In a narrow dish whisk the milk together with the tapioca, the coconut flour, maple sirup and all the spices.
- Heat up half of the coconut oil in a skillet on medium/high heat.
- Once the skillet, cut the toast in half and soak in the batter for about 30 sec.
- Now fry on each side for about 2-3 mins until slightly crispy on the outside.
- Add more oil in between different batches of toast so the skillet doesn’t dry out.
- Serve with more maple sirup and fruit sprinkled on top