5/2/2006 - Croatian Toast
[Blogger's note - The name of this recipe is in no way intended to convey any disrespect for the people of Croatia. It was just clear, when the chips fell, that my recipe was anything but French Toast, hence the need for the alternate name. Since Scottish Toast and Krgystanian Toast just didn't seem right, I went with Croatian.]
French toast with no dairy, eggs or wheat:
1) Cut several slices of spelt bread
2) Soak in a mixture of soymilk, sugar and ground cinnamon
3) Fry (definitely not in peanut oil)
Apparently, egg plays an important role in the whole "French Toast" thing. The Croation version was kind of soggy and a little more oily (since the toast was able to absorb it better). On the other hand, it was sweet and cinamonny and even the eldest ate it!
11,300 culinary steps today. Cheers,
French toast with no dairy, eggs or wheat:
1) Cut several slices of spelt bread
2) Soak in a mixture of soymilk, sugar and ground cinnamon
3) Fry (definitely not in peanut oil)
Apparently, egg plays an important role in the whole "French Toast" thing. The Croation version was kind of soggy and a little more oily (since the toast was able to absorb it better). On the other hand, it was sweet and cinamonny and even the eldest ate it!
11,300 culinary steps today. Cheers,
posted by jgfellow at 7:01 PM
2 Comments:
not only did the eldest eat it,but he ate with such verve that I was lucky to liberate a couple of pieces for me!
Alas, the Croatian toast does not work well with maple syrup, to my tase. Too oily. But still nice.
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