Skinny Bitch Vegan French Toast w/Pecans
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 340.0
- Total Fat: 20.8 g
- Cholesterol: 0.0 mg
- Sodium: 109.9 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 6.4 g
- Protein: 9.3 g
View full nutritional breakdown of Skinny Bitch Vegan French Toast w/Pecans calories by ingredient
Introduction
This is copied from Skinny Bitch in the Kitch. I'll copy their text as well. Sorry about the stupid conversion amounts, but for whatever reason there was no "Tablespoon" choice for 2 items. Enjoy! This is copied from Skinny Bitch in the Kitch. I'll copy their text as well. Sorry about the stupid conversion amounts, but for whatever reason there was no "Tablespoon" choice for 2 items. Enjoy!Number of Servings: 6
Ingredients
-
• 1 1/2 cups soy or rice milk
• 3 tablespoons cornstarch
• 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 serving
Directions
In a medium bowl, whisk together the soy or rice milk, cornstarch, 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. One 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. (Yeah, it’s a little challenging to make ‘em stick in there. Quit whining. You’re about to have french toast!) Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2 to 3 minutes, until the pecans are well browned. Carefully turn the bread and continue cooking until the second side is browned, 2 to 3 minutes. Serve immediately with maple syrup.
Number of Servings: 6
Recipe submitted by SparkPeople user ICEDREGULAR.
In a large skillet over medium heat, melt the coconut oil. One 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. (Yeah, it’s a little challenging to make ‘em stick in there. Quit whining. You’re about to have french toast!) Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2 to 3 minutes, until the pecans are well browned. Carefully turn the bread and continue cooking until the second side is browned, 2 to 3 minutes. Serve immediately with maple syrup.
Number of Servings: 6
Recipe submitted by SparkPeople user ICEDREGULAR.
