French toast for breakfast

What's come over me. I was lying in bed thinking about french toast and how I would make it if I weren't so lazy and the next thing I knew I was in the kitchen. No company, no kids — just two of us and I was pulling bread out of the freezer and grabbing for the blender.

First I made a simple topping starting with frozen wild blueberries (hey, it's winter) and apple juice, thickened with arrowroot. I didn't measure, sorry, but there was probably about 3/4 cup each of fruit and juice and a level tablespoon of arrowroot softened in a tablespoon of water and added to the bubbling fruit mix and cooked until clear and thickened. I ended up with leftovers.

Here's the recipe for french toast
Whole wheat bread slices (there's probably enough batter for 6 to 8 slices)
1-1/4 cups soymilk (plain or vanilla)
1/2 cup raw cashews
1 teaspoon to 1 tablespoon evaporated cain juice (Sweeten to your personal taste. If you're going to top the French toast with maple syrup or jam, you might want it less sweet. I used 1 teaspoon)
1/4 to 1/2 teaspoon cinnamon (to your taste)
pinch salt (optional)



Blend everything (except the bread, of course) for 2 to 3 minutes until it's liquified. Put the bread slices in a shallow pan and pour the batter over. Turn the bread to soak up the batter on both sides. You'll have to coat the bread in shifts, soaking the remaining bread while the first batch sizzles on the stove.

Spray a non-stick griddle (or cast iron pan or wok or whatever you have) with canola oil and heat until a drop of water sprinkled on the surface, hisses. Cook the slices over medium heat until nice and brown and no longer wet. Turn several times for even cooking. Put on plates and pour on the topping of your choice — blueberry sauce, maple syrup, all-fruit jam. Enjoy.