Rebar: Modern Food Cookbook
Vegan French Toast with Coconut Milk and Banana
Page 83
| Course Type: Breakfast/Brunch
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Recipe Reviews
Zosia from Toronto, ON
Subtly flavoured with cinnamon, nutmeg and banana, no one guessed that this dish was made with coconut and soy milks and without eggs.
Blending the ingredients took only seconds and was the easy part of the recipe. I found it very challenging to cook properly. The authors warn that the French toast may stick….they didn’t mention just how easily it burns. Initially, the batter sits on the surface of the bread but it does eventually get absorbed during cooking. By the 3rd slice – I cooked them 1 at a time until I found what worked best – I discovered THE cooking method: med-low heat, misting the griddle with oil every time the bread slice was flipped and cooking each side twice.
The result was French toast with crispy edges and a custardy centre. We had them with just a little maple syrup but the suggested cinnamon-brandy pears sounds like a fabulous accompaniment.
I had difficulty rating this recipe…..flavour was exceptional but cooking was trying and I personally didn’t like how soft the centre was. 3 stars would be my choice but the texture didn’t bother anyone else so it gets 4.
(edited 11th March 2013) (0) comment (1) useful
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