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#106 The Case of French Banana Toast

Does this picture make you hungry? Now imagine it drizzled with maple syrup. French Banana Toast is just a matter of slicing a ripe banana over hot-off-the-griddle pieces of French Vanilla Toast.

Becki

Comments

  1. What a delicious start to the day! And it sounds like spring has finally arrived:)

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    1. Hi Sara! Yup, and French Banana Toast is quite healthy too. One portion fruit, two portions grain, one portion protein. Sure beats what I had for breakfast this morning. A glass of milk and a stick of chocolate with hazelnuts. Don't tell anyone...

      While this post is up, I expect the flowers to behave exactly as I described in my post above. I see some blue but I wouldn't describe my view as a carpet just yet. I sense the Academy Awards of spring are just around the corner.

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  2. Great recipe. ALways love french toast
    I am happy to have you nominated for the Liebster Award. For more check here http://goodeatstostyle.blogspot.com/2013/04/my-first-award-liebster-award.html

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    1. Dear Megha, I'm honoured that you nominated Vegetarian Detective for the Liebster Award. Thank you very much. Only thing is, in the post just before this one you'll see that I have accepted once already. Don't think it's something I can do twice but I sure appreciate the thought!

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T o  make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish. 19-oz-can chick peas, shaken 2 cups icing sugar 1/8 teaspoon salt 1/8 teaspoon vanilla food colouring (optional) Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.) Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl.  A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary. Fill your pastry tube. Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. ♥ Becki