MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cashew French Toast
 Categories: Breads, Breakfast
      Yield: 4 Servings

    1/2 c  Cashew nuts
      2 tb Sunflower seeds
      2 tb Sesame seeds
  1 1/2 c  Milk
    1/4 ts Vanilla extract
      6 sl Whole wheat bread
           Butter
           Hot maple syrup

  In a blender, puree the cashews, sunflower seeds, and sesame seeds
  until they are ground into a paste. Pour the milk and vanilla into
  the blender, cover, and run until the mixture is smooth.

  Pour this mixture into a large but shallow bowl. Dip a slice of bread
  into the batter. Allow it to soak for 1 minute. Then gently pierce
  the bread with a fork 5 or 6 times around the surface. This will
  allow the bread to absorb more batter. Turn the bread over and allow
  it to soak for a minute again to absorb batter.

  Meanwhile, preheat a 10" cast-iron skillet or griddle over medium
  head. Add 1 ts butter to the pan and swirl it around so that the
  surface of the pan is covered. Add 2 slices of the dipped bread and
  cook over low to medium heat until nicely browned. Using a spatula,
  flip the bread over and cook remaining sides until done. Repeat,
  using up all the bread and batter. Cut each slice in half diagonally,
  allowing 3 pieces per serving. Serve with hot maple syrup and a dot
  of butter on top.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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