Sunday, January 9, 2011
Coconut French Toast
Weekend breakfast is the best. I'm not a huge fan of sugar, but my husband is. This french toast recipe can be adapted to be sweet or savory, depending on what you like. Full-fat, organic coconut milk is essential for this recipe. Be sure to get a good quality brand of coconut milk—you can tell its a good brand if the cream is packed tightly towards the top of the can when you open it. Besides being a rich source of medium-chain fatty acids (MCFAs), coconut milk binds perfectly with the bread, giving it a rich, cakey-like texture and flavor. I think using olive oil to saute the french toast tastes good, but if that's not up your alley, use canola oil since it has virtually no taste that may conflict with the other ingredients. I like to slice up and leave out whatever bread I'm going to use all day (a crusty italian loaf works best), and then whip up the mixture before bed, so I can let the bread soak all night.
1 can organic coconut milk (13 fl. oz)
1 1/2 cups soy, almond or hemp milk
3 TB garbanzo bean flour
1 TB cornstarch
olive oil or canola oil
1 loaf of italian bread, sliced (sandwich bread will work too—if you use it, though, skip the overnight soaking and dunk the bread into the mixture for 5 minutes or less before browning in a pan)
Optional toppings: earth balance, powdered sugar, maple syrup, agave, nutritional yeast
If using an italian loaf of bread, slice into 1 to 1.5-inch thick slices and leave out to dry during the day. The dry bread will soak up the coconut mixture better than fresh bread.
Before bed, empty the entire can of coconut milk into a medium-sized bowl. Whisk until well emulsified. Add the soymilk, garbanzo bean flour and cornstarch and stir until the ingredients have blended together. Empty the mixture into a large glass pyrex dish, enough for all of the bread pieces to fit. Dunk the bread in, making sure all pieces are well-covered with the mixture, cover with saran wrap and place into the refrigerator.
In the morning, heat 2-3 TB of olive oil or canola oil in a large flat saute pan or griddle over medium heat for 2-3 minutes. Add the slices of french toast and saute for 10 minutes. Flip and saute the other side for 10 minutes more. Dial up the heat to medium-high and flip again, for 5 minutes more on each side or until a nice browning has been achieved.
Toppings: If you like sweet french toast, cover in earth balance, powdered sugar and pure maple syrup. If you like a more savory french toast, cover in earth balance, a touch of powdered sugar and some nutritional yeast.