Stuffed "Fronch" Toast & Coconut R-berry Bars

Tonight, I decided to make breakfast for dinner. "Fronch" Toast from Vegan With A Vengeance had peaked my interest in the past on other blogs. Yesterday, I met a friend at Panera for lunch, so I bought a fresh French bread on the way out.

Tonight I made the "Fronch" Toast with a couple of slight modifications. First I could not find plain chick pea flour at the supermarket, so I used Bob's Red Mill Gluten Free Baking Mix. The first ingredient was garbanzo flour which means it would sub well. Second I decided to stuff a few of the toasts to make my dinner a little healthier. I cut down the center and filled them with sliced banana sprinkled with cinammon and ground flax seed. Also on the plate is soysauge from DixieDiner. DD is not the best stuff in the world, but it is vegan, low fat/sodium and easy to mix up.

In the past, I've never been a huge fan of French toast. I'd guess this is because I've always had an aversion to eggs, even before I decided to go vegan. This "Fronch" toast was great. It is crunchy, chewy, toasty goodness. The difference between a baguette and regular bread for this for French toast his huge. Always use French bread!

Ok, I know I said I was going to put Dreena's cookbooks down, but I'd also read so many good things about the Coconut Raspberry bars from TEV. A few nights ago, I cooked these up. Unfortunately the only organic/unsweetened coconut I could find was extra fine, so I suspect the texture is a little different on the bars I made. I like them a lot, especially the ones that are crispy at the edge of the pan. A few bars, made the trip through the mail to a friend. She enjoyed them too.