"French" Toast with the Most

It's amazing I haven't posted something in this category yet -- one of the most important things in American gastronomy. It's the first question I ask myself every day, before I ask myself if I really want to get out of bed in the first place. What's for breakfast?

Saturday, breakfast was French toast.
"But French toast has eggs!" you spout.
"Well, this kind doesn't," I retort, sly as a fox.
It's not your momma's French toast (guitar riff wails in background).

Using a batter of mainly soy milk and rice flour, you can create seemingly lifelike "French" toast in the comfort of your own home. The batter is thick enough to make a good crust, and allow for some other ingredients to be stuck on, like coconut (which I used but totally forgot to include in the ingredients photograph). That said, let's get to work.

Ingredients:
A few slices of your favorite (sturdy) bread
1 cup soy milk
1 1/2 cups shredded coconut
1/3 cup rice flour
2 tablespoons flaxseed meal
1 tablespoon brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
Some vegan margarine (to grease a skillet)
Some good fruits for garnish (I'm using kiwi and strawberry, which go well with the coconut)















Mix the soy milk, rice flour, flaxseed meal, cinnamon, and nutmeg together and let it sit for at least 10 minutes. You might even want to zap it for 20-25 seconds in the microwave so it will mix easier.















Get your bread ready.















Spread the shredded coconut out on a plate, wide enough to dredge the bread in.















Once your batter has settled, give it a few stirs and put a piece of bread in. I'm using sunflower spelt bread I made the other day.















Flip the bread over with a fork and let the other side have a chance to soak up some batter.















Take the coated slice of bread out of the bater and dredge it in the coconut. You can sprinkle some extra coconut onto the bare areas if there are any. It's up to you how much coconut you want on it.















Heat up a skillet and grease it with a little vegan margarine.















Put the battered and coconutted bread on the skillet and start it cooking.















You want the coconut to develop a good brown color on both sides and give the batter a chance to cook. If it's turning black, it's been on too long.

Now cut your fruits up.















This "French" toast is good with agave nectar or maple syrup drizzled on. Some marmalade on the side wouldn't be a bad idea, either.















Variations:
Soy flour or two eggs worth of egg replacer will work in substitution for the rice flour. Cinnamon raisin or date nut bread would work well, as long as the bread is a day or two old and won't get all mushy in the batter. Instead of coconut, you could use finely chopped nuts, although this is agreeably a more substantial way to make them.