Cinnamon Baguette

Cinnamon Baguette

Ingredients:
½ tsp ground cinnamon
¾ cup/180 ml vanilla

Directions:
French Toast
soymilk or rice milk
3 tbsp nutritional yeast
with “Cream Cheese” and Apples
1 tbsp cornstarch/
cornflour
½ tsp vanilla extract
1
In a small frying pan over medium heat, melt the marga-
¹⁄ tsp ground nutmeg
8
rine. Add the apples and sauté, tossing and stirring, until they
24 thin slices whole-
are soft and juicy. Add 1 cup/240 ml of the syrup and the
wheat/wholemeal
cinnamon and toss. Bring the syrup to a boil, then take it off
baguette
the heat. Let cool.
1½ cups/340 g tofu
2
“cream cheese” In a pie pan/tin, whisk together the soymilk, yeast,
cornstarch/cornflour, remaining 1 tsp syrup, the vanilla, and
4
SERVES nutmeg. Heat a large cast-iron frying pan or griddle over
medium-low heat. When hot, spread it with margarine. Dip
each slice of bread in the milk mixture to coat, letting it soak
for about 1 minute. Drop the slices in the pan and cook for
about 4 minutes per side, reducing the heat to medium as
they start to sizzle. Flip the slices and cook until they are
well browned.
3
Sandwich two cooked slices with 1 tbsp of “cream
cheese.” Serve the French toast sandwiches with the warm
apples and syrup.
CHAPTeR
3
Breads
Baking your own bread is such a pleasure that I hope you will