Title: Cashew French Toast
Categories: Breads, Breakfast
Yield: 4 Servings
1/2 c Cashew nuts
2 tb Sunflower seeds
2 tb Sesame seeds
1 1/2 c Milk
1/4 ts Vanilla extract
6 sl Whole wheat bread
Butter
Hot maple syrup
In a blender, puree the cashews, sunflower seeds, and sesame seeds
until they are ground into a paste. Pour the milk and vanilla into
the blender, cover, and run until the mixture is smooth.
Pour this mixture into a large but shallow bowl. Dip a slice of bread
into the batter. Allow it to soak for 1 minute. Then gently pierce
the bread with a fork 5 or 6 times around the surface. This will
allow the bread to absorb more batter. Turn the bread over and allow
it to soak for a minute again to absorb batter.
Meanwhile, preheat a 10" cast-iron skillet or griddle over medium
head. Add 1 ts butter to the pan and swirl it around so that the
surface of the pan is covered. Add 2 slices of the dipped bread and
cook over low to medium heat until nicely browned. Using a spatula,
flip the bread over and cook remaining sides until done. Repeat,
using up all the bread and batter. Cut each slice in half diagonally,
allowing 3 pieces per serving. Serve with hot maple syrup and a dot
of butter on top.
Recipe by Horn of the Moon Cookbook by Ginny Callan
