23 October 2012

VMF 6-23: True loaf, round 2

Leftover sourdough walnut bread demands at least one round of French toast-making. Today is that day.
My go-to method involves whipping together non-dairy milk (unsweetened almond is my favorite), milled flax seed, maple syrup, vanilla extract, and ground cinnamon for the coating. Dip up a thick slice of bread, pan-fry it in an oiled pan, drizzle with or dip in maple syrup, and enjoy.

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