A few days before National Toast Day (yup, that’s a thing!), just as I was about to slip into bed, I was confronted by random sugar cravings. Like I’ve said before, I’m not the biggest sweet tooth. I’d like to think it’s because I’m sweet enough ha ha ha 😉 Savoury and crispy are my thang. However, for me, sugar cravings are like those
irritating door-to-door salespeople who will keep knocking on a daily basis until you finally answer the door and firmly put an end to their unsolicited visits.
Personally, fighting cravings is the hardest part about being vegan, as I cook and bake nearly everything I consume. There’s no more sneaking Ferrero Rocher beneath the covers – mum and I nicknamed this, “cheating in bed”. Long gone are the days when I used to beg my brothers to buy me Panettone, an Italian sweet bread, at 10p.m on a Saturday night, or indulge in my favourite assortment of Lebanese-style baklava that dad would pickup on his way home from work.
That night, I transformed into a woman on a mission. Just call me Jane, Jane Bond or Optimus Prime – whatever floats your boat. I had to be inventive with my available resources. The only ingredients that caught my attention were my favourite vegan and gluten-free loaf laying idly in the fridge and a package of gram flour leaning against the fridge. My eyes darted between the loaf and gram flour, back to the loaf, then to the flour, until it finally hit me.
My eyes w i d e n e d, my jaw
and my arms instinctively raised into the air victoriously! Was I experiencing an Oprah Winfrey AHA moment? Because if I had the means, in that very second, I would’ve gifted everyone in the house plus our neighbours a brand new car.
What was the grand idea?
Vegan French Toast! After all, I had just created the best vegan egg breakfast recipe. All it required was a little tweaking.
The end result? Perfection. Remember Cinnamon Toast Crunch? Well, this is it, but better.
No gluten = no bloating
Gram flour = protein galore
Natural sugars > greater than processed
But one final step remained – naming the recipe. Luckily, this was the easy part. My brother, Hamud is the king of breakfasts – always making me a table full of meals to start my day off right. His nickname is Hamudi/Mudi. Since I was in the mood for something sweet, I’ve decided to go with the Mudi French Toast.
So, join me family and friends in welcoming to the world the Mudi French Toast! I’d also like to dedicate this recipe to my sister and friend Yoana, who has supported Faim Foodie from day one. This one’s for you, girl!
I just took vegan breakfasts up a notch, and there’s no stopping from here on out.
- 4 slices of vegan & gluten-free bread
- vegan, soy-free butter
- 1 tsp coconut oil
- ¼ cup chickpea/gram flour
- ½ cup almond milk
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- 1 tsp agave nectar
- Maple Syrup
- Fresh Fruit
- Spread vegan, soy-free butter on each side of the slices of bread.
- Pre-heat the coconut oil in a skillet on the stove set to medium-low.
- In a medium-sized bowl, whisk together the chickpea (gram) flour, almond milk, cinnamon, vanilla and agave nectar.
- Soak the buttered slices of bread in the "egg" mixture.
- When the skillet is hot, increase the heat to high, then fry the slices of bread for 2 to 3 minutes on each side.
- Serve hot with fresh fruit on top and maple syrup drizzled all over.
ENJOY & SHARE
If you love devouring French Toast morning, noon and night, then leave a comment below!