Vegan French Toast with Apples and Pecans
September 29, 2016
This vegan French toast tastes just like conventional egg-based French toast but it dairy-free. I’ve used apples and pecans, but you can use any fruit!
Vegan French Toast with Apples and Pecans
This vegan French toast tastes just like conventional egg-based French toast but it dairy-free. I've used apples and pecans, but you can use any fruit!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Ingredients
apples:
- 2 tablespoons filtered water
- 2 tablespoons pure maple syrup
- 2 green apples, peeled, cored, and sliced
- 3/4 teaspoon ground cinnamon, plus more to taste
- Pinch of Celtic sea salt
french toast:
- 3/4 cup (180ml) filtered water
- 1/4 cup (27g) raw pecans, plus more to serve
- 1 medium banana
- 2 tablespoons pure maple syrup, plus more to serve
- 1 teaspoon natural vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Celtic sea salt
- 8 slices gluten-free sandwich bread
- 1/4 cup (60ml) melted coconut oil, plus more as needed
Instructions
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To make the apples, pour the water and maple syrup into a small saucepan. Over high heat, bring the mixture to a boil (this should take less than a minute) until it bubbles. Reduce the heat to medium, and stir in the apples, cinnamon, and salt. Cook the apples for about 10 minutes, stirring periodically until the liquid is absorbed and the apples have softened, but remain firm and in tact.
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To make the French toast, set your oven on the lowest heat or the “warm” setting.
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To make the batter, pour the water, pecans, banana, maple syrup, vanilla, cinnamon, and salt into your KitchenAid® Pro Line® Series blender, and blast on high for about 30 seconds, until smooth and creamy.
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Pour the batter into a large shallow baking dish. In batches, place 2 slices of bread face down into the baking dish, and soak for 10 seconds until coated evenly. Turn over and soak the second side for 10 seconds until coated evenly.
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Into a small skillet (that fits two slices) or on a large griddle that holds all of the slices over medium heat, pour 1 tablespoon of coconut oil per two slices of soaked bread and fry for 4 to 6 minutes on each side until golden brown and crispy on the edges. You may need to add more coconut oil once you flip the bread in order for it to get crispy with your skillet and stove.
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If frying in batches, transfer the first batch to the oven to keep warm, and repeat the process, cooking the remaining slices of bread.
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Serve topped with cooked apples, pecans, and a drizzle of maple syrup. Pass extra maple syrup at the table.
Recipe Notes
Find more recipes for your KitchenAid® Pro Line® Series blender.
Photo by Trent Lanz and styling by Alicia Buszczak
