Hold the Eggs, Please …..
I can honestly say that the most challenging part of being a food blogger isn’t creating the recipes. It is getting the weather, and the food, to cooperate so you can take a mouthwatering picture. I don’t know about you, but I always eat with my eyes first. If it doesn’t catch my attention I will keep on moving. This is why food porn is such a big deal because people enjoy looking at amazing food almost as much as they love eating it. This time both the food, and the weather, decided to not play nice and gave me a run for my money. I was so unhappy with my results that I almost decided not to post the recipe, but it is so tasty that I had to anyway.
Right away I am going to give you a WARNING about the bread you choose. I tried it with three different types of bread. The first was just some cheap whole wheat bread that was left over in the freezer. Dense, a little stale, and worked like a charm. The second bread I used was a whole grain 45 calorie bread that was light, and airy, and very fragile. I couldn’t dip it in and back out fast enough. I put it on the griddle and it turned to mush. I may as well have soaked it. I almost cried. It was so gross. I hate wasting ingredients, but in the trash it went. 😦 My third try, right before the shoot was with a dense, whole wheat bread, that was almost dense like dark rye (you know I bet a sweet dark rye would be so yummy!), but to avoid the soggy scenario I left it frozen, and dipped it really quick. Just enough to get a coating on it. And voila. It takes a little bit longer to cook then regular French toast, but being able to avoid the eggs, it was well worth it.
Ok, now I had great French toast, but the sun had been playing peek-a-boo with me all morning. Just as I would get ready to shoot the sun would go behind the clouds. I took what felt like a million shots and just couldn’t seem to convey the warm, cinnamon, yumminess that I was trying to get across. I was frustrated to say the very least. While I love natural light, each time this happens, I tell myself that I am going to get a photographer’s light that will save me on the days it is overcast. But for now, I get to be at the mercy of the ever changing weather. It is ok, I suppose it builds blogging character. 😉
You are probably wondering how this could possibly resemble anything close to traditional French toast, but you will be pleasantly surprised. I didn’t want to use aquafaba, tofu, or vegan egg substitute. I’ve been using tapioca flour as a thickener ever since I chose to follow a plant based way of eating, and I thought I may as well give it a shot. Needless to say, it is super simple, very few ingredients, and gives you all of the French toast taste without the foods you are trying to avoid. Even if you do eat eggs you may just have a serious French toast emergency one day and find that you are out of eggs. Well, in that case your problems are solved, you can avoid a 911 food emergency, and rest easy. Make sure that you give this yummy breakfast treat a try, so you can sit back, relax, and enjoy!
Do you like French toast?
Did you eat it often as a child?
Egg Free French Toast
2 servings (2 pieces each)
By Angie Gouchenour
4 pieces of dense whole wheat bread – frozen
¼ cup tapioca flour
½ cup unsweetened cashew milk
1 teaspoon ground cinnamon
Coconut oil for greasing the pan
In a shallow dish combine the tapioca flour (Also known as tapioca starch), cashew milk, and cinnamon
Let it sit while you heat up a lightly oiled skillet over medium heat. (It will help the mixture thicken.)
Lightly dip the frozen bread into the mixture, coating both sides, and then transfer directly onto the pan, repeat
DO NOT SOAK THE BREAD
Brown the bread on both sides until lightly crunchy and no longer soft in the center
Remove from the heat and top with your favorite maple syrup, or berries