I want a sucanat inspired recipe that is sure to wow, and I think I've found it!
Hearty Vegan Meals for Monster Appetites has come to my rescue once again with: Pina Colada French Toast with Candied Macadamia Nuts. The intro for this recipe reads: "If you top this already crazy good brunch item with vegan whipping cream, you will get marriage proposals. (We apologize in advance if you aren't actually looking to get hitched.)"
Well I guess I'm not marriage material because I tried to make coconut milk whipping cream and I failed. :( Still an extremely delicious dish even without the whipping cream.
Pina Colada French Toast with Candied Macadamia Nuts
Rum Syrup:
1 cup sucanat
1/4 cup dark rum or nondairy milk
1/2 rum extract if using nondairy milk
1/3 cup water
1/2 tsp ground cinnamon
Combine all the ingredients in a saucepan. Bring to a boil, lower the hear, and cook until the sucanat dissolves. Set aside. Let cool completely. Extra may be stored in an airtight container in the refrigerator.
Candied Macadamia Nuts:
1/4 cup sucanat
2 tbsp water
1 cup macadamia nuts
Pinch of sea salt
Place the sucanat, water, nuts, and salt in a saucepan. Heat over medium-high, bring to a low boil, and cook for about 4 minutes. Stir constantly, lowering the heat to medium, until the nuts get some colour to them. Remove from the heat. Set aside.
For the French Toast:
1/2 cup all-purpose flour
2 tbsp sucanat
1/2 tsp ground cinnamon
Pinch of fine sea salt
1 cup coconut milk
Stale French bread cut into 1-inch slices
Nondairy butter for frying
In a shallow dish, combine the flour, sucanat, cinnamon, and salt. Whisk in the milk until mostly smooth. Let stand for a few minutes.
Heat a pan over medium-high heat. Dip the bread, 1 slice at a time, into the batter. You just want a thin layer of the batter on the bread.
Melt a pat of butter in the pan. Cook the toast until golden and crispy, about 2 minutes on each side. Repeat with the remaining slices.
Serve the French toast topped with fresh pineapple slices, a drizzle of rum syrup, and a sprinkle of candied nuts. If you have whipped cream... you know what to do.
For those of you who don't know what sucanat is:
Hearty Vegan Meals for Monster Appetites has come to my rescue once again with: Pina Colada French Toast with Candied Macadamia Nuts. The intro for this recipe reads: "If you top this already crazy good brunch item with vegan whipping cream, you will get marriage proposals. (We apologize in advance if you aren't actually looking to get hitched.)"
Well I guess I'm not marriage material because I tried to make coconut milk whipping cream and I failed. :( Still an extremely delicious dish even without the whipping cream.
Pina Colada French Toast with Candied Macadamia Nuts
Rum Syrup:
1 cup sucanat
1/4 cup dark rum or nondairy milk
1/2 rum extract if using nondairy milk
1/3 cup water
1/2 tsp ground cinnamon
Combine all the ingredients in a saucepan. Bring to a boil, lower the hear, and cook until the sucanat dissolves. Set aside. Let cool completely. Extra may be stored in an airtight container in the refrigerator.
Candied Macadamia Nuts:
1/4 cup sucanat
2 tbsp water
1 cup macadamia nuts
Pinch of sea salt
Place the sucanat, water, nuts, and salt in a saucepan. Heat over medium-high, bring to a low boil, and cook for about 4 minutes. Stir constantly, lowering the heat to medium, until the nuts get some colour to them. Remove from the heat. Set aside.
For the French Toast:
1/2 cup all-purpose flour
2 tbsp sucanat
1/2 tsp ground cinnamon
Pinch of fine sea salt
1 cup coconut milk
Stale French bread cut into 1-inch slices
Nondairy butter for frying
In a shallow dish, combine the flour, sucanat, cinnamon, and salt. Whisk in the milk until mostly smooth. Let stand for a few minutes.
Heat a pan over medium-high heat. Dip the bread, 1 slice at a time, into the batter. You just want a thin layer of the batter on the bread.
Melt a pat of butter in the pan. Cook the toast until golden and crispy, about 2 minutes on each side. Repeat with the remaining slices.
Serve the French toast topped with fresh pineapple slices, a drizzle of rum syrup, and a sprinkle of candied nuts. If you have whipped cream... you know what to do.
For those of you who don't know what sucanat is:
Sucanat sugar is dried sugar cane juice that is much
healthier to use when baking versus white, refined and processed sugar.
Sucanat has a smaller proportion of sucrose, fewer calories and is
loaded with vitamins and minerals.
You can read more about sucanat at http://www.livinghealthymom.com/sucanat-benefits/
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