"fronch" Toast Recipe
Serve with fresh berries, sliced bananas, and pure maple syrup.
MAKES 12 - 15 slices

Ingredients:

1 loaf French bread, baguette shaped, preferably stale
1/2 cup soy coffee creamer (rice or soy milk would make a good substitution)
1/2 cup soymilk (rice milk works fine as well)
2 tablespoons cornstarch
1/4 cup chickpea flour
3 tablespoons vegetable oil


DIRECTIONS

Slice the bread into 1-inch rounds.
The bread should be a bit stale; if not, leave the slices out overnight
or put them in a 350 degree F oven for 3 to 4 minutes to dry them out -- you don't want to toast them.
(If you're in a rush, feel free to skip this step -- the French toast will still taste good.).

Pour the soy creamer and rice milk into a wide, shallow bowl.
Mix in the cornstarch and stir until dissolved.
Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay.

Heat a nonstick skillet over medium-high heat.
Add enough oil to create a thin layer on the bottom
(a tablespoon or two).

Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet.
Cook for about 2 minutes; if they are not brown enough when you flip them,
heat for 1 or 2 more minutes on each side.
They should be golden brown with flecks of dark brown.
Serve immediately.