Oops. I just realized that this recipe and the other most recent one I've posted both begin with "Lazy"...
But come on, give me a break! I had three weeks of pure relaxation - what better word could I have used to describe my meals?
I haven't eaten French toast in years, mostly because of the eggs and buttermilk it requires. Sure, I've seen vegan alternatives that call for a ripe banana and almond milk, buuuuuut even that was overstepping my willingness when it came to breakfast today.
This bread isn't as soft and gooey in this recipe as it usually is in French toast, but honestly, I don't really like mushiness of the usual kind anyway. I like that the toast actually holds the texture of toast, but softens just enough when the maple syrup makes its way into the bread's nooks and crannies :)
And don't even get me started on those soft, warm, cinnamon-y and sweet apples. Oh, and the rich, salty peanut butter... Ugh. So. Good.
Makes 1 serving
2 pieces whole-grain or GF bread (I used low-sodium Ezekiel bread)
1 Fuji apple
2 tbsp. water
1 tbsp. maple syrup, plus extra for drizzling
1/4 tsp. cinnamon, plus extra for garnish
2 tbsp. natural peanut butter
- Heat a nonstick skillet over medium heat and slice the Fuji apple into thin slices. Toss them in the pan with water and maple syrup. Reduce the heat to low and let them cook until soft.
- Toast the slices of bread until they're toasted to your liking and then lay them on a plate.
- Sprinkle the cinnamon over the cooking apple slices, and when they're soft enough, spread them evenly over the toast.
- Top with more maple syrup and cinnamon and peanut butter. Serve immediately and enjoy!