once. It was ok. But thanks to Isa Does It, I discovered last weekend that if you coat it in coconut, it is amazing! Then I wanted something more savoury and thought how much I love a seedy crust on bread. So I coated the French toast in seeds. So very good.
pancakes. I convinced her that French toast was actually bread in a pancake. She was happy to call it "French pancakes toast". Yesterday when I said we could make French toast she was delighted. Seems I have won her over. She loves it with some berry sauce.
Sylvia loved her sweet version with raspberry sauce. Last weekend I found I preferred mine with maple syrup. Did I mention I experimented with some chia seeds in the sweet mix too. Inspired by Kari's French toast. Perhaps this is what sent me down the seedy path!
sourdough bread was that much heavier than bakery bread, or I didn't use as much milk.
I think in future I would leave the vanilla out of the sweet French toast and use the same dipping mixture for the sweet and savoury. Or I might just mix the seeds in with the dipping mixture rather than dipping in a mixture of seeds and scattering seeds over the gaps on the toast. I also have this crazy idea of spreading the bread with vegemite before dipping and then just serving with a few slices of tomato on top. The possibilities are endless.
chickpea scramble (which I made as before but without the vegetable add-ins) was great but I made it first. In retrospect I think I should have made the French Toast first which takes longer to make and stays hotter longer. Despite this, it was a delicious breakfast And so filling that I didn't feel the need for a big lunch.
Previously on Green Gourmet Giraffe:
One year ago: Healthy spaghetti hoops, caramel popcorn and a cardboard computer
Two years ago: WSC Chocolate Pumpkin Digestives
Three years ago: Chia bread: revising olive oil bread
Four years ago: SOS Tahini Muesli Bars or Mama Mia!
Five years ago: Chocolate cookies, bbq and mum’s sponge
Six years ago: Lysy’s smoky burgers
Savoury Seedy French Toast
An original recipe by Green Gourmet Giraffe
1 tbsp chickpea flour
1 tbsp cornflour (cornstarch)
1 tsp chia seeds
2-3 tbsp soy milk
pinch smoked salt
2 slices of sourdough bread
1 tbsp sesame seeds
1 tsp poppy seeds
1-2 tbsp margarine
Mix chickpea flour, cornflour, chia seeds, milk and salt in a shallow dish. Soak for 30 seconds. Scatter sesame seeds and poppy seeds on a plate or lid and dip bread in it. Heat frypan over medium heat and melt 1 tbsp of margarine. Fry bread for 2 to 4 minutes or until golden brown. Flip over and fry another 2 to 4 minutes until golden brown - add more butter if needed. Serve hot.
Serving suggestion: serve with tomatoes fried with a bit of seasoning, chickpea scramble and chopped greens of spring onions.
Sweet French Toast with Berries
Adapted from Isa Does It (See the original recipe)
1-2 handfuls of berries
Slurp of maple syrup
2 tbsp flour
1 tbsp cornflour
1 tsp chia seeds
1/2 cup milk
1/2 tsp vanilla
2 tbsp dessicated coconut
1 tbsp olive oil
1 tbsp margarine
Heat berries and maple syrup in a small saucepan until berries soften. Set aside. Mix flour, cornflour, chia seeds, milk and salt in a shallow dish. Soak for 30 seconds. Scatter coconut on a plate or lid and dip bread in it. Heat frypan over medium heat. Add olive oil and margarine. Fry bread for 2 to 4 minutes or until golden brown. Flip over and fry another 2 to 4 minutes until golden brown. Serve hot with berry sauce.
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