Vegan Apple Pie French Toast

You don't need eggs to indulge in french toast topped with cinnamon apples, pecans, and vegan caramel sauce.


  • For The Flaxseed Eggs:
  • 1 cup unsweetened almond milk
  • 3 tbsp. ground flaxseeds
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground nutmeg
  • For The French Toast:
  • 4 slices thick wheat bread
  • 1 tbsp. coconut oil
  • For The Cinnamon Apples:
  • 1 tbsp. coconut oil
  • 1 apple, sliced and chopped
  • 1/2 tsp. cinnamon
  • 2 tbsp. pecans, chopped
  • For Vegan Caramel Sauce:
  • 3/4 cup coconut sugar
  • 1 cup full fat coconut milk, at room temperature
  • 1/4 tsp. sea salt


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