FOILED STRAWBERRY FRENCH TOAST

SERVES 8 PORTIONS

1 can (13.5 oz., or 400 ml) full-fat coconut milk

1/4 cup (40 g) chickpea flour

3 tbsp. (45 ml) maple syrup

1 tbsp. (5 g) nutritional yeast

2 tsp. (10 ml) vanilla extract

1 tsp. ground cinnamon

1/2 tsp. Indian black salt (kala namak; see note)

1 lb. (455 g) loaf of French bread

2 cups (290 g) sliced fresh strawberries

1/2 cup (30 g) chopped pecans

2 tbsp. (15 g) powdered sugar

NUTRITIONAL VALUES

Calories: 1037kcal
Fat: 82.5g (57.9g S.Fat)
Carbs: 56.8g
Protein: 17.6g
Sugar: 11.7g
Sodium: 423mg

METHOD

Preheat the grill to 350oF (180oC) or build a campfire with an indirect heat area over hot coals.

Purée the coconut milk, chickpea flour, maple syrup, nutritional yeast, vanilla, ground cinnamon, and Indian black salt in a blender until smooth. Pour the mixture into a zip bag or jar for later use or set it aside while you prepare the loaf of bread.

Slice the bread into 1-inch (3-cm) thick slices, leaving the bottom 1/2-inch (1.25-cm) intact. Cut a piece of foil large enough to wrap around the entire loaf and place it in the centre. Fold the foil up against the loaf to form four walls, then pour the coconut milk mixture over the top and between the slices of bread.

Fold the foil all the way around, crimp the seams, and fold them over again until everything is sealed. Grill the loaf for 10 minutes, then roll it 120 degrees and cook for another 10 minutes, then roll it to the third and final side and cook for 10 minutes more.

Remove the French toast loaf from the grill and peel away the foil. Sprinkle with powdered sugar and top with fresh strawberries and pecans. Serve hot.

RECIPE NOTES

If you prefer your French toast crisper, cook it for 12 to 15 minutes on each side instead of 10./n>