Today I Made:
PECAN-CRUSTED FRENCH TOAST for BREAKFAST.
Recipe from Skinny Bitch by Rory Freedman and Kim Barnouin.
Whole wheat La Brea Bread dipped in a soy milk, chickpea, cinnamon batter.
Then dipped into a mound of crushed pecans and then cooked in a slightly oiled skillet for 2 -3 minutes on each side or until golden brown.
Served with maple syrup and morning coffee.
This recipe is very similar to the "FRONCH TOAST' recipe from Vegan with a Vengeance.,except for the pecans and the cinnamon.
It does take a little bit of work to keep the pecans to stick to the battered bread slices, but after a while it does get easier.
Next time I make these, I will chop the pecans into much smaller pieces.
Which would make it easier to coat and would add more crunch to every bite.