Not So Skinny Bitch

Every once in a while I happen upon a recipe that tempts my inner skinny. That part of me that is buried under the ravages of pregnancy, busy days, skipped meals, little exercise and late at night junk food noshing. I found this vegan recipe for Pecan Crusted French Toast while browsing through my hairdresser's magazine stash in People Magazine Sept 2008.

"Huh?" I thought. "Egg bread (my childhood name for French Toast) without egg."
Hmmm..... I considered.
"No way!" shouted my carnivore self; lover of butter, chocolate, cheese cake, oil down, pizza, ice-cream and other calorific comfort foods, "Don't you dare mess with my "Eggy bread!"

The promoters of this recipe were former Ford model agent, Rory Freedman and former model, Kim Barnouin. They are the co-authors of a diet book called Skinny Bitch. They are both radiant and look the epitome of health and yes ....skinniness.

And so, in the hopes that one day I too might be a skinny bitch...on the outside, as well as on the inside - this recipe entered my life.

Bite after bite I kept expecting to dislike this but it was quite good. Imagine then my surprise to find out that just one slice with honey is approximately 400 calories! Granted these online calculators are not 100% accurate but OMG I had two of these for breakfast! True they did take me through to lunch without needing to have a mid morning bite. As a result I am renaming these Not So Skinny Bitch Pecan crusted French Toast:-)

Here is the recipe with my adaptations in bold.

Not So Skinny Bitch Pecan Crusted French Toast

1-1/2 cups vanilla soy or rice milk
3 tablespoons corn starch or arrowroot flour
1 teaspoon cinnamon
6 tablespoons chickpea flour or brown rice flour split pea powder
1 cup finely chopped pecans
2 tablespoons refined coconut oil, or more as needed for cooking
6 to 8 slices vegan whole wheat or whole wheat raisin bread
Maple syrup for topping * honey

In a medium bowl, whisk together the soy or rice milk, corn starch and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.

In a large skillet over medium heat, heat the coconut oil. Once slice at a time, dip the bread in the milk mixture, turning to soak both sides. Do not soak bread in mix too long as it gets soggy fast. Dip one side in the pecans, pressing to coat. (The pecans don't stick easily on the bread.) Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2-3 minutes, until the pecans are well-browned. Carefully turn the bread, and continue cooking until the second side is browned, 2-3 minutes. Serve immediately with maple syrup.