Tami Noyes ~ In Ohio, we live just a walk from Lake Erie. One of the benefits of being where we are, besides the lake, of course, is that glaciers formed nutrient-rich ridges of land that give us some of the best peaches, corn, apples and other produce. Sadly, few of the farmers there are organic, but every once in a while we find a smaller farmer who is.
Make this delicious French toast to celebrate the best fruits of the season, whatever they are where you are. Or top it with maple syrup and vegan butter. Either way, your day will be off to a sweet start …
Sweet and Crunchy French Toast
Recipe from American Vegan Kitchen.
1. Place the corn flakes in a plastic bag and use a rolling pin to crush them into small pea-sized crumbs. Transfer the crumbs to a shallow pan and add the sugar and cinnamon and mix well. Set aside.
2. In a separate shallow pan, combine the soy milk, creamer, orange juice, vanilla and salt. Mix together with a fork. Add the flour, stirring to combine. It's okay if the batter has a few lumps.
3. Heat the oil in a large skillet over medium heat. Preheat the oven to 250 degrees F. Working in batches, dip the bread slices in the soy milk mixture, then dip them in the corn flake mixture, coating both sides. Place the coated bread in the hot skillet and cook for 5 minutes, or until golden brown. Turn to cook the other side for 3 to 4 minutes, or until golden.
4. Transfer the cooked French toast to an ovenproof platter and keep warm in the oven until all of it is cooked. Serve hot with margarine and maple syrup.
Recipe and photo by Tamasin Noyes, author of American Vegan Kitchen. Tami's cookbook covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. For even more of her recipes, you can visit Tami at her blog Vegan Appetite.