It’s funny – I don’t normally make big breakfasts, but now I did two in one week! You guys have to do some brunches this weekend and let me know which you like best.
While I’m no good at pancakes, I do seem to be able to manage French toast fairly well. Not great, mind you – it still requires that pesky “patience” I can’t seem to find, but not too bad.
I made this recipe with a multi grain bread, but if you make it with a gluten-free bread then it will be gluten-free (there’s none in the batter.) I haven’t tried it that way – does GF sliced bread hold up well enough to this kind of thing? If you’ve tried it please let me know!
Vegan, Gluten Free if you use GF bread, Refined Sugar Free, Low Fat, Soy Free)
Recipe from The Natural Vegan Kitchen, reprinted with permission.
The original recipe calls for Amazake, which is a cultured rice drink available at health food stores. If you can't find it or prefer not to use it, I've offered an alternative below. I made it both ways and couldn't tell the difference in the final dish.
Click stars below to rate, or leave a full review in the comments
2cupsAmazake OR 2 cups rice milk mixed with 1/4 c. brown rice flour and 1/2 tsp vanilla
1TbspKuzu or Arrowrootmixed with 1/4 c water
½tspumeboshi vinegarI used rice vinegar
8sliceswhole grain or GF bread
1Tbspgrapeseed or other oil
Heat a large cast iron skillet over medium heat. Combine the amazake (or flour, rice milk and vanilla) and kuzu mixture in a large bowl. Add the vinegar and turmeric and whisk until evenly blended. Soak the bread in the mixture for 5 minutes, or until it is well saturated. Brush the skillet with some of the oil. Put 3 or 4 slices of the soaked bread in the hot skillet and cook for 3 to 5 minutes on each side, or until golden. Repeat with the remaining oil and bread slices. To serve, cut each piece diagonally and drizzle with syrup, fruit or whipped cream.