Morning!Okay, okay, so I don't only make treatz, this morning I cooked up a batch of vegan French toast served with organic grapes and a drizzle of Agave syrup, yum! Taste test is 10/10!
RECIPE
2 medium bananas
2/3 cup soymilk
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
2 tablespoons arrowroot powder
4 slices bread, I used French Meadow organic flax and sunflower seed bread.
Blend bananas, soymilk, maple syrup, cinnamon, and arrowroot powder until smooth.
Pour into a flat, shallow dish and soak bread slices 1 minute on each side.
Transfer carefully to a skillet, which has been oiled. Cook first side until lightly browned and crispish, about 3 minutes, then turn and cook second side until browned. We kept our griddle on 375, 400.
Serve with fresh fruit, fruit preserves, or maple syrup.
Blend bananas, soymilk, maple syrup, cinnamon, and arrowroot powder until smooth.
Pour into a flat, shallow dish and soak bread slices 1 minute on each side.
Transfer carefully to a skillet, which has been oiled. Cook first side until lightly browned and crispish, about 3 minutes, then turn and cook second side until browned. We kept our griddle on 375, 400.
Serve with fresh fruit, fruit preserves, or maple syrup.
I doubled the recipe and got enough batter for you and all your teen vegan (or non vegan) friends for a brunch on the weekend. Get creative, serve with powdered sugar, cashew whip cream, maple syrup or agave syrup, and strawberries!
Bon appitiet
Adapted from Food for Life, by Neal Barnard, M.D.
