Summer time and strawberries. The scent of fresh strawberries is intoxicating – have you noticed? We tend to eat them fresh, make Strawberry Icecream, we might bake them, they might go into a salad, or we blitz them into a lassi or frappe or smoothie. Occasionally we make strawberry jam.
But today we are having a special breakfast, making an Indian version of French Toast (no eggs involved), that is topped with slightly baked strawberries. The toast is encased in a sweet, cinnamon flavoured, chickpea flour batter, and is topped with baked strawberries. You can make the same French Toast and serve with strawberry jam – that is pretty good too.
Indian French Toast with Baked Strawberries
2 punnets strawberries
2 Tblspn white sugar, or to taste
1 cup chickpea flour
up to 1 cup milk
2 tspns cinnamon
1 Tblspn sugar, or to taste
2 Tblspn ghee (or, if you are out of ghee, use 1 Tblspn butter and 1 Tblspn light vegetable oil)
slightly stale bread
Heat the oven to 180C. Remove the stem from the strawberries, arrange them upside down and close together in a baking dish, and scatter with sugar. Bake for 25 mins or until they drop their juices and are soft but not collapsed.
Tip the strawberries and juices into a bowl and set aside.
Take half of the sugar and half of the cinnamon and mix. Set aside.
Beat the chickpea flour with the milk until lump free. Add the remaining half of the cinnamon and half of the sugar and beat until smooth.
Melt the ghee or butter and oil in a frying pan. Take slices of bread, about 3cm wide and cut on the diagonal if you are cutting it yourself, but sliced bread will work too – simply cut slices into 2 triangles. Dip each slice into the batter, then place them straight onto the pan and fry each side gently until golden.
Drain on kitchen paper towel and sprinkle with the cinnamon sugar immediately. Arrange on a plate and top with the strawberries. Serve hot.
recipe notes and alternatives
Drizzle a little liqueur over the strawberries before baking. Or use another fruity alcohol.