French toast is just magical. A beautiful way to use up leftover bread, a simple alternative to you’re bog standard toast, and one which you can jazz up as much or as little as you like with the seasonal produce on hand.
Apples are still plentiful and although I very much steer towards all things pumpkin this time of year, apples when laced with caramel always steel my heart.
Whether you fancy whipping up something a little different over the Christmas holidays or just looking for a delicious French toast to serve up on any given weekend… this is just the ticket! Made with Linwoods Milled Flax, Chia Seed, Apple and Cinnamon mix, the sourdough is soaked in almond milk, pan fried in coconut oil and topped with warm apples laced with coconut caramel sauce. Heaven on a plate!
If you don’t want to make your own caramel sauce I can HIGHLY recommend Nature’s Charm Coconut cream based salted caramel sauce…it’s positively heavenly!
Also, I say weekend merely because most people don’t have enough time to be whipping up French toast when they’re rushing out to work. If you do, lucky you and go for it, no need to reserve for any particular day, eat all the foods all the time, whatever you’re fancying, I’m not about that restrictive way of life.
Vegan Apple Cinnamon French ToastPrint Recipe
- 4 slices medium to thick cut seeded sourdough, the real deal!
- 3 tbsp Linwoods Milled Flax, Chia Seed, Apple and Cinnamon
- 250ml unsweetened almond milk
- 1 tbsp maple syrup
- 1 tbsp coconut oil, for cooking
- **To Serve**
- 1 large apple, peeled and diced
- 1 heaped tbsp coconut sugar
- 3 tbsp full fat coconut milk
- Pinch of salt
- 2 - 4 tbsp plain or vanilla Greek yogurt of choice, or non dairy alternative
- Toasted pumpkin seeds and pecan nuts
Place milk, maple syrup and flax mix into wide based flat bottomed bowl or casserole dish.
Mix together. Lay the bread in the dish and leave to sit for 5 minutes, flipping half way.
Heat the coconut oil in a large.
Once the pan is hot add the soaked slices of bread. Cook for 4 minutes, flip and cook for 3-4 minutes more.
Meanwhile add the coconut sugar and coconut milk to a small non stick pot, bring to the boil and simmer for about 5 minutes. Add a pinch of salt to taste.
Add apples and leave to simmer for 3 - 5 minutes to allow the apples to soften a little.
Stack the French toast, top with yogurt, caramel apples and a sprinkle of pumpkin seeds and pecans to serve.