Cinnamon, caramel and apple French toast

Ingredients

• 4 slices medium to thick cut seeded sourdough
• 3 tbsp Linwoods Milled Flax, Chia Seed, Apple and Cinnamon
• 250ml unsweetened almond milk
• 1 tbsp maple syrup
• 1 tbsp coconut oil, for cooking

To Serve:

• 1 large apple, peeled and diced
• 1 heaped tbsp coconut sugar
• 3 tbsp full fat coconut milk
• Pinch of salt
• 2 - 4 tbsp plain or vanilla Greek yoghurt of choice, or non-dairy alternative
• Toasted pumpkin seeds and pecan nuts

Directions

1. Place milk, maple syrup and flax mix into wide-based flat bottomed bowl or casserole dish. Mix together.
2. Lay the bread in the dish and leave to sit for 5 minutes, flipping halfway.
3. Heat the coconut oil in a large.
4. Once the pan is hot add the soaked slices of bread. Cook for 4 minutes, flip and cook for 3-4 minutes more. Meanwhile add the coconut sugar and coconut milk to a small non-stick pot, bring to the boil and simmer for about 5 minutes. Add a pinch of salt to taste.
5. Add apples and leave to simmer for 3 - 5 minutes to allow the apples to soften a little.
6. Stack the French toast, top with yoghurt, caramel apples and a sprinkle of pumpkin seeds and pecans to serve.

Recipe courtesy of Chia Bia.