Straight from Running on Real Food | Serves: 3-4 | Time: ~ 20 min
1 cup coconut milk
2 tbsp maple syrup
½ tsp nutmeg
½ tsp vanilla extract
1/8 tsp salt
¼ cup all-purpose flour
2 tbsp cornstarch
6-8 slices bread
About 1 tbsp coconut oil (or cooking spray)
For syrup: 1/3 cup maple syrup, 1/3 cup whiskey
According to Live Strong, the unique fatty acids in coconut milk may aid weight loss, improve immune function, reduce heart disease risk and improve skin and hair health. According to me, whiskey is flipping delicious!
Stir coconut milk, maple syrup or agave, nutmeg, vanilla and salt together in small bowl.
Whisk in flour and cornstarch until batter is smooth. Transfer to a shallow dish.
Coat skillet or griddle with oil or cooking spray and heat to medium-high. Dip each side of a slice of bread in batter, to coat. Place in skillet and cook until lightly browned on bottom, about 3 minutes. Flip and cook another 3 minutes.
Avoid submerging the bread slices, as you might be inclined to do if working with an egg-based batter. With all vegan French toasts, I suggest laying the slice on top of the batter and then flipping and laying the other side, so that both sides are fully coated.
This avoids the bread becoming over-saturated and falling apart.
Repeat until all slices are cooked, adding a bit more oil between batches if cooking surface begins to dry up.
Serve with whiskey infused maple #syrup: To make whisky-infused maple syrup, add 1/3 cup each maple syrup and whisky in a small saucepan and bring to a simmer. Simmer over low heat, stirring frequently, until all of the alcohol has cooked off (taste test is the best way to determine when this has occurred), about 10 minutes.