Description
Caramel apples are stuffed inside the perfect vegan french toast!
Ingredients
Scale
- For the caramel sauce:
- 10 Medjool dates (pitted)
- 2 ⁄3 cup non-dairy milk (160 ml)
- 1 ⁄4 cup water (60 ml)
- 1 ⁄2 teaspoon vanilla extract
- Salt to taste
- For the apples:
- 1 tablespoon vegan butter
- 2 Granny Smith apples (cored and thinly sliced)
- 2 tablespoons coconut sugar or vegan brown sugar
- 1 tablespoon lemon juice
- For the french toast:
- 1 cup non-dairy milk (250 ml)
- 1 ⁄2 cup canned coconut milk or vegan creamer (125 ml)
- 1 ⁄2 cup chickpea flour (55 g)
- 2 tablespoons maple syrup
- 11 ⁄2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 ⁄2 teaspoon cinnamon
- Dash of nutmeg
- Dash of salt
- 1 large loaf of French bread (about 4 to 5 inches wide)
- Vegan cream cheese
- Cooking spray
- Maple syrup (for drizzling)
- Vegan powdered sugar (for dusting)
Instructions
- In a food processor, combine the caramel sauce ingredients. Process until completely smooth, scraping the sides as necessary.
- Melt the vegan butter in a large frying pan over medium heat. Add the apple slices and coconut sugar; stir to combine. Simmer, stirring occasionally, until the liquid is gone and the apples are softened and golden. Stir in the lemon juice and remove from the heat. Stir in 2 tablespoons of the caramel sauce.
- In a large shallow bowl or baking dish, mix the non-dairy milk, coconut milk, chickpea flour, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt. Slice the bread into four to six 2 inch slices. Use a bread knife to make a slit in the top of each slice, keeping the sides and bottom intact, creating a pocket.
- Carefully spread the cream cheese inside one side of each pocket, then stuff it with about ⅓ cup of apples.
- Preheat the oven to its lowest setting. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Heat a large frying pan or griddle over medium heat. Spray generously with cooking spray. Take one “sandwich” and soak in the milk mixture, 15 to 20 seconds on each side. Place the soaked sandwich on the heated pan and cook until golden and crisp, 3 to 4 minutes on each side. Transfer to the prepared baking sheet and place in the oven. Repeat with the remaining sandwiches, spraying the pan again before each. Serve warm, topped with maple syrup, the remaining caramel sauce, or both. Dust with powdered sugar if desired.