This past weekend I headed to RI camping with my friend Jamie Jay (photo credit to him on this post). I made some bread for sandwiches, and by the time breakfast came around it was just stale enough to make excellent french toast. Even though we forgot the spatula (and so all the pieces were a bit smaller than usual) we were both thoroughly satisfied.
6 – 8 slices of bread
1 cup of rice milk
2 tablespoons of cornstarch
1/4 cup of chickpea flour
a little vanilla (optional)
a little ground cardamom (optional)
enough canola/vegetable oil or earth balance/margarine you can eat to coat the bottom of a skillet.
combine the rice milk and cornstarch in a relatively wide bowl. mix gently until the cornstarch dissolves. add the vanilla and cardamom, if you choose to add them. whisk in the chickpea flour until there are only a few yellow lumps visible. turn the skillet on medium heat, add oil/margarine.
while the skillet is heating, soak the slices of bread in the ricemilk mixture. they should get saturated, but not soggy. once the skillet heats up enough (you should be able to bounce a water drop on it, and see it sizzle and evaporate), add as many slices of soaked bread as will fit onto the skillet. fry each side of the bread until it’s bright yellow-brown. be careful not to burn it- sometimes once the first batch of slices is done, you have to re-oil the skillet or turn down the heat to make sure you don’t burn the bread.
once the bread is fried, serve with a little bit of maple syrup or drench with vegan yogurt (as seen in picture). My friend Paaven Thaker, who gave me this recipe, likes to eat the toast with powdered sugar, thinly sliced banana, and strawberries.