After 6 long months of making desserts for the cookbook I thought I would happily never see a dessert again or at least not for a long time. I didn’t even make a cake for my birthday so I thought I was officially done with desserts. Then I made paleo cake pops and followed that with banana chocolate chip cookies that I’m still tweaking the recipe for and now I made paleo french toast apple slices with a quick caramel sauce. I guess I’m a dessert girl at heart and I’ll just embrace it.
It benefits you. I love making something that requires few ingredients and ingredients that you can get easily. Paleo french toast apple slices are a twist on French toast, duh, minus the bread. It’s easy because to make this you don’t need to bake a loaf of paleo bread, then slice it, then dip it in eggs and vanilla and then cook it. That just felt like a lot of work. Instead you can peel an apple, dip it in the french toast egg mixture and cook and eat. The caramel sauce is made in the same pan and requires two ingredients that allow for a lot of room to switch the ingredients around.
- 1 large apple, peeled and sliced
- 1 egg
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- Caramel Sauce
- ¼ cup almond milk or coconut milk
- 1 tbsp coconut palm sugar/raw honey/or another real sweetener (don't use fake stuff)
- In a bowl, whisk the egg. Add vanilla and cinnamon and whisk again. Put a little coconut oil (or preferred fat) into a pan and turn the heat to medium.
- Dip the apple slices into the egg mixture and place in the heated pan. Flip the apple slices when the one side is lightly brown. Apple slices are cooked when both sides are lightly brown.
- When all the apple slices are done cooking and the pan is empty pour the almond milk into the pan. Add coconut palm sugar and whisk until mixed. Continue whisking until the sauce has thickened to a caramel sauce consistency and use immediately.
- Best served warm.