I’ve been meaning to write this recipe for a while now. I first tried it about a year ago and instantly fell in love. It has been a go-to quick lunch ever since. I always use a hand whisk for the batter, but if you don’t mind the extra washing up you can shove it all in a blender and get whizzing. If you are hand-whisking, then remember to add the water a little at a time. Make a thick batter first and then whisk out all the lumps before adding any more, otherwise you’ll end up with a very lumpy mixture.
My main spice for this is hot madras curry powder mixed with a little turmeric, but if you have your own favourites then you can use those. The batter is completely gluten-free, though the bread I used in the picture was normal granary bread. Obviously just use your own gluten-free sliced bread if you are intolerant or coeliac. The batter will make around 8-10 slices, so you can feed a couple of people with it. You want to dip the bread into the batter so that it is coated, but don’t leave it in there for too long because only part of the bread will come back out in your hand! I’ve used coconut oil for frying, which complements it very well, but any oil you have to hand will serve just as well.
Prep time: 5 minutes. Cooking time: around 8 minutes per batch.
Make 8-10 slices.
- 150g gram (chickpea) flour
- 300ml water
- 3 tbsp plant-based yoghurt
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 ½ tbsp hot madras curry powder
- 2 tbsp tomato puree
- 1 tbsp golden syrup
- Coconut oil (or any other oil) for frying
- 8-10 thick slices of bread (gluten-free or otherwise)
If you are using a blender, then you can throw all the ingredients, apart from the coconut oil and the bread, in together and then blend until completely smooth.
If you’re old-fashioned like me, then put the flour into a mixing bowl and whisk in the water, a little at a time, until you have a smooth and reasonably thin batter. Add the rest of the ingredients, apart from the coconut oil and the bread, and then whisk it all together until fully incorporated.
Get a frying pan hot and then put in about ½ a tablespoon of coconut oil. Wait for it to completely melt. There should be a good heat to the oil for frying the bread. You can test this by dropping a little of the batter into the pan. If it immediately begins to sizzle, then you are good to go.
Dip a slice of bread into the batter mix, making sure it is fully coated. Shake off the excess, and then gently place into the frying pan. If you can fit two slices into your pan, then do so. Cook for about 3-4 minutes, until the bread is browned on the one side, then flip the slices over to cook the other side. When both sides are brown and crisp they are ready. You can either serve each batch immediately or keep them warm in a low oven until you have finished cooking. Repeat the dipping and frying until all the batter has gone.
Serve the French toast with ketchup. It really is all you need!