Mac ’n’ cheese and more from ‘Skinny Bitch’

In a medium bowl, whisk together the soy or rice milk, cornstarch, and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.

In a large skillet over medium heat, melt the coconut oil. One slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing to coat. (Yeah, it’s a little challenging to make ‘em stick in there. Quit whining. You’re about to have french toast!) Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2 to 3 minutes, until the pecans are well browned. Carefully turn the bread and continue cooking until the second side is browned, 2 to 3 minutes. Serve immediately with maple syrup.