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Apple and 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!
Before you start
Line a small roasting pan with parchment paper • Sheet pan • Large skillet
Ingredients
- 3 tbsp plant-based butter
- 4 thick slices of crusty bread, preferably 2–3 days old
For the maple-roasted apples
- 1 apple
- 2 tbsp maple syrup
- 1⁄2 tsp ground cinnamon
- 1 tbsp water
- 1⁄4 lemon
For the cinnamon sugar
- 2 tbsp superfine sugar
- 1⁄4 tbsp ground cinnamon
For the batter
- 1⁄2 cup oat milk
- Scant 1⁄3 cup cornstarch
- 1 tsp superfine sugar
- 1 tsp ground flaxseeds
- 1⁄2 tsp baking powder
- 1⁄2 tsp ground cinnamon
To serve
- A handful of nuts
- Plant-based pouring cream
Method
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1.
Toast the nuts • Spread the nuts over the sheet pan and place it in the cold oven • Turn the heat to 200ºC and remove the pan after 10–15 minutes, once the nuts are toasted • Leave to cool slightly and then roughly chop
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2.
Roast the apples • Core the apple and cut it into eighths • Lay the slices in the roasting pan • 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
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3.
Make the cinnamon sugar • Combine the cinnamon and sugar in a bowl and then spread evenly over a plate
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4.
Make the batter • Add all the ingredients for the batter to a large bowl and mix well
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5.
Toast the bread slices • Place the skillet over medium heat and melt the plant-based 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 skillet • 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
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6.
Prepare the plates • Transfer the slices to a cutting 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 plant-based cream, and scatter over the toasted, chopped nuts • Serve immediately
