Wednesday, August 28, 2013

Vegan French Toast with Maple-Cinnamon Whipped Cream

For this recipe, I used the gluten-free apple bread recipe below and it was delicious – a decadent blend of apple, cinnamon, and maple that was perfect for brunch. In order for this to work best, the bread should be a bit hard (stale works well too) – which is really hard to do with the apple bread because it is so delicious, it goes fast. If you don’ t have dry/stale bread, but still want French Toast, slice bread and lay each piece on a baking sheet. Put in a 350 oven for 10 minutes per side, just to crisp up the outside and make it a bit easier to work with.
French Toast with Maple-Cinnamon Whipped Cream French Toast: 10 slices apple bread (recipe below) or other bread, about 1/2 inch thick each 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon cinnamon 1 Tablespoon nutritional yeast 1 teaspoon baking soda 3 Tablespoons sugar 2 cups non-dairy milk 1 1/2 Tablespoons apple cider vinegar 1 Tablespoon vanilla 1. Heat a skillet or electric griddle to 350 or medium-high. If you are using a traditional skillet, you will need to mist with canola oil between each set of French Toast slices. 2. Mix all dry ingredients above in a large bowl, mixing just to incorporate. In a small bowl, mix all wet ingredients, working quickly. Pour the mixed liquids into the dry ingredients and, with a whisk, blend thoroughly. Do not overmix. 3. Dip each slice of bread into the mixture carefully, working to cover both sides (see note below). Place slices on the prepared griddle and cook for about 2 minutes per side, or until a golden crust has formed on the bread. Remove from skillet when both sides have been cooked, and place on an oven-safe dish or baking sheet. To keep warm, place in an oven that has been preheated to broil, and keep there for no more than 5 minutes. 4. To serve, top each slice with maple-cinnamon whipped cream (below) and powdered sugar, if desired. Maple-Cinnamon Whipped Cream: 1 (14 ounce) can of coconut milk, chilled 2/3 cup powdered sugar 1 1/2 teaspoons cinnamon 2 Tablespoons maple syrup, chilled 1. Chill the bowl and whisk of a stand mixer in the freezer for at least 30 minutes.If they are not very cold, the cream will not whip properly. 2. Skim the solidified cream off of the chilled coconut milk and transfer it to the bowl of the stand mixer. Do not include any of the coconut water as it will prevent the whipped cream from developing firm peaks. 3. Add the powdered sugar to the coconut cream in the mixer and whip for a few minutes until stiff peaks begin to form. When whipped cream is prepared, remove from the mixer and gently fold in cinnamon and maple syrup. Work quickly so that the cream stays cold. Chill the whipped cream in a closed container in the refrigerator (the longer it is cooled, the firmer it gets).

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