1 ½ cups organic, non-GMO soy, cashew, or almond milk
2 tablespoons ground sesame and/or flax seeds
3-4 dates pitted, cut in half
2 tablespoons whole wheat pastry flour, arrowroot, or other whole grain flour
½ teaspoon vanilla or maple flavoring
½ teaspoon orange zest (optional)
¼ teaspoon coriander
½ teaspoon lecithin granules (optional)
6 slices whole grain bread
Blend first 5 ingredients until very smooth, adding milk as needed to make like “pancake batter”.
Add flavorings (and lecithin), blend briefly again. Pour into a shallow dish/bowl.
Dip bread slices into batter, flipping to coat both sides well and allowing it to soak in, about 10-15 seconds.
Brown both sides in an oiled skillet. If baking in preheated oven at 475 degrees F. then place battered bread on a hot baking pan that has nonstick spray on it.
Bake 5-7 minutes until bottoms are golden brown. Flip and bake 2-3 min. more.
Recipe taken from the Journal of Health and Healing. It was adapted from Rosale Hurd’s excellent cookbook, Ten Talents, with her permission. To order Ten Talents, contact Wildwood Natural Food Market, https://wildwoodhealth.org/natural-food-market/