Recipe courtesy of The Tastemade Kitchen

Vegan Apple Pie French Toast

You don't need eggs to indulge in French toast topped with cinnamon apples, pecans and vegan caramel sauce. Let this French toast recipe work for you.
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  • Level: Intermediate
  • Total: 55 min
  • Active: 45 min
  • Yield: 2 to 4 servings
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Ingredients

Flaxseed Eggs:

1 cup unsweetened almond milk

3 tablespoons ground flaxseeds 

1 teaspoon ground cinnamon 

1 teaspoon pure vanilla extract 

1/2 teaspoon ground nutmeg 

French Toast:

1 tablespoon coconut oil

4 thick slices wheat bread 

Cinnamon Apples:

1 tablespoon coconut oil

1 apple, sliced and chopped 

2 tablespoons pecans, chopped 

1/2 teaspoon ground cinnamon 

Vegan Caramel Sauce:

3/4 cup coconut sugar

1 cup full-fat coconut milk, at room temperature 

1/4 teaspoon sea salt 

Directions

  1. For the flaxseed eggs: Add the almond milk, ground flaxseeds, cinnamon, vanilla and nutmeg to a medium bowl and stir together. Let sit for 5 minutes.
  2. For the French toast: Heat the coconut oil over medium-high heat in a large skillet. Dip a slice of bread into the flax egg mixture, letting it absorb the liquid but not become overly soggy. Put the bread in the skillet and cook until crispy and browned, 4 to 6 minutes. Flip and cook an additional 4 to 6 minutes on the other side. Transfer the toast to a plate. Repeat with the remaining bread. 
  3. For the cinnamon apples: Add the coconut oil to the same skillet. Add the apples, pecans and cinnamon and stir to coat. Cook until softened, 8 to 10 minutes. 
  4. For the caramel sauce: Heat a saucepan over medium-high heat. Add the coconut sugar, coconut milk and salt and stir to combine. Bring to a boil, then reduce to a simmer until the caramel has thickened, about 10 minutes. Remove the pan from the heat and allow to cool for 10 minutes.  (You can place in the refrigerator for 10 minutes to help cool and thicken.)  
  5. Top the French toast with the cinnamon apples and caramel sauce. 
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