Almond French Toast

Almond French Toast
Almond French Toast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup raw almonds

  • 1 1/3

    cups water divided

  • 2

    tablespoons brown rice syrup (or maple syrup)

  • 2

    teaspoons unbleached cane sugar (or white sugar from sugar beets)

  • 3/4

    teaspoon almond extract

  • 1/2

    teaspoon vanilla

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 8

    slices whole-grain bread (or other bread of choice)

  • Safflower oil for oiling pan

Directions

Begin by blanching the almonds. In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1 to 2 minutes to finely grind them. Add 1/3 cup of the water and the brown rice syrup and process for 1 minute or until smooth. Add the remaining water, sugar, almond extract, vanilla, salt, cinnamon, and nutmeg, and process the mixture an additional 2 minutes or until very smooth and creamy. Transfer the mixture to a large casserole dish. Place 4 slices of the bread in the almond mixture, flip them over to coat the other side, and then let the slices of bread soak in the liquid mixture for 2 minutes. Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a fork, carefully remove the slices of bread from the almond mixture, and place them in the hot skillet. Cook the bread slices for 1 to 2 minutes or until golden brown, carefully flip the slices over, and cook an additional 1 to 2 minutes or until golden brown. While cooking the first batch, repeat the soaking procedure for the remaining 4 slices of bread. Transfer the French toast to a large plate. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining slices of bread. Serve the French toast with your choice of jams, preserves, syrups, or fresh fruit. This recipe yields 8 slices.

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