Apple & Cinnamon French Toast
Super-easy to make and absolutely delicious, we’re convinced this is the only recipe for vegan French toast you’ll ever need. The cinnamon sugar and maple-roasted apples make it the perfect breakfast for a lazy Saturday morning. Give it a whirl – you won’t be disappointed!
Servings
Ingredients
For the bread
<item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done>4 thick slices of crusty bread - preferably 2–3 days old<item-todo-done>
For the maple-roasted apples
<item-todo-done>1 apple<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
For the cinnamon sugar
<item-todo-done>25g caster sugar<item-todo-done><item-todo-done>1 cinnamon<item-todo-done>
For the batter
<item-todo-done>1 tsp ground flaxseed<item-todo-done><item-todo-done>125ml oat milk<item-todo-done><item-todo-done>30g cornflour<item-todo-done><item-todo-done>1g caster sugar<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>½ baking powder<item-todo-done>
To serve
<item-todo-done>1 handful of mixed nuts<item-todo-done><item-todo-done> soy cream (for garnish)<item-todo-done>
Ingredients
For the bread
<item-todo-done>6 tbsp plant-based butter<item-todo-done><item-todo-done>8 thick slices of crusty bread - preferably 2–3 days old<item-todo-done>
For the maple-roasted apples
<item-todo-done>2 apple<item-todo-done><item-todo-done>4 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
For the cinnamon sugar
<item-todo-done>50g caster sugar<item-todo-done><item-todo-done>2 cinnamon<item-todo-done>
For the batter
<item-todo-done>2 tsp ground flaxseed<item-todo-done><item-todo-done>250ml oat milk<item-todo-done><item-todo-done>60g cornflour<item-todo-done><item-todo-done>2g caster sugar<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>1 baking powder<item-todo-done>
To serve
<item-todo-done>2 handful of mixed nuts<item-todo-done><item-todo-done> soy cream (for garnish)<item-todo-done>
Before you start
Line a small roasting tin with parchment paper | Baking tray | Large frying pan
Toast the nuts** **
- Spread the nuts over the baking tray and place it in the cold oven
- Turn the heat to 200°C and remove the tray after 10–15 minutes, once the nuts are toasted
- Leave to cool slightly and then roughly chop
Roast the apples
- Core the apple and cut it into eighths
- Lay the slices in the roasting tin
- Sprinkle over the maple syrup, cinnamon, water and the juice of the lemon and mix everything together
- Roast in the hot oven for 15–20 minutes, until softened
Make the cinnamon sugar & batter
- Combine the cinnamon and sugar in a bowl and then spread evenly over a plate
- Add all the batter ingredients for the batter to a large bowl and mix well
Toast the bread slices** **
- Place the frying pan over a medium heat
- and melt the dairy-free butter
- Lay a slice of bread in the batter for 2–3 seconds, then flip it over and leave it for another 2–3 seconds
- Transfer to the frying pan
- Repeat with the remaining slices so you have them all in one pan (you may have to do this in batches)
- Flip the slices after about 3 minutes and fry until both sides are crisp and golden
Prepare the plates** **
- Transfer the slices to a chopping board and cut them in half
- Lay the halves in the cinnamon sugar and dust them all over
- Transfer to plates, top with the roasted apples, drizzle over some dairy-free cream and scatter over the toasted, chopped nuts
- Serve immediately