No need to soak your French toast in syrup. Here is a healthier alternative using nuts and fruits. The main ingredients for the batter for this recipe are cashew nuts and dates. Top it with fresh fruit such as seasonal berries to load up on anti-oxidant and make this a colorful dish.
Cashew nuts come from cashew trees that are native to South America. It is a good source for protein and fiber. It is also rich in iron, magnesium, phosphorous, and copper. While it has a high fat content, a large part is monounsaturated fat.
Dates provide the hint of sweetness for the dish without the unhealthy ingredients. Dates contain a variety of B-complex vitamins as well as magnesium, potassium, and iron.
Recipe: Cashew French Toast By Chef Dawn Hainey
Chef Hainey is an editor and culinary instructor in Arlington, WA; Recipe from Taste and See, published by Cooks by Morris Press)
2 cups water
1 cup raw cashews, well rinsed
1⁄4 cup pitted dates
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground coriander
1 teaspoon vanilla extract
Salt to taste
2 tablespoons unsweetened coconut (optional)
12 slices whole-wheat bread
Preheat the oven to 400°F. Lightly oil a large, shallow casserole dish or rimmed baking sheet.
Place the water, cashews, dates, orange juice concentrate, coriander, vanilla, salt and coconut, if using, in a blender. Blend until creamy. (The batter will be thick, somewhat like pancake batter).Pour the mixture into a wide, shallow bowl.
Dip the bread slices gently into the cashew cream. Be sure both sides are thinly but thoroughly coated. Use a knife to spread the batter on the bread if that makes it easier.
Place the coated bread slices in the prepared dish and bake until golden brown on the underside, 8 to 12 minutes. Turn the slices and brown the other side, 5 to 8 minutes.
If you like, place the bread slices under the broiler for a few seconds for a golden brown crust. Watch closely to make sure it doesn't get too brown. Serve warm.