Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Golden Bread

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• apple cider vinegar (15 ml)
• soy milk (125 ml)
• chickpea flour (20 g)
• nutritional yeast (4 g)
• natural brown sugar (15 g)
• vegan butter (15 ml)
• fresh bread (4 slices)
• maple syrup (to taste)

Directions

• In a bowl, add 15 ml (1 tsp) of apple cider vinegar to 125 ml (1/2 cup) of soy milk. Let rest for 5 minutes.
• With a whisk, beat in 20 g (1/4 cup) of chickpea flour, 4 g (1 tbsp) of nutritional yeast and 15 g (1 tbsp) of natural brown sugar. Whisk until the mixture is clump-free, then pour into a shallow plate.
• Heat a non-stick pan at medium heat. Melt 15 ml (1 tbsp) of vegan butter (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for 2-3 minutes each side. Repeat for the rest of the bread. Serve with some maple syrup. Optionally, keep ready pieces of golden bread warm in the oven at 150 °C (300 °F), or at a low heat in a second pan.

Nutrition Data (Per Serving)