Paleo French Toast Apple Slices with Caramel Sauce

Paleo French Toast Apple Slices with Caramel Sauce

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.

Paleo French Toast Apple Slices with Caramel Sauce

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.

Paleo French Toast Apple Slices with Caramel Sauce

Paleo French Toast Apple Slices with Caramel Sauce

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Best served warm.
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Enjoy,

Carol

About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including Amazon.com affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.


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Enjoy,
Carol

Comments

  1. says

    Using apples is brilliant!

    I am totally a dessert girl as well. I’ve even managed to eat it for breakfast by stirring pie into my oatmeal (in the past of course). =)

  2. Donna says

    This looks like Sunday Brunch fare!…Question…How many people does this recipe serve?…Is it for one or two?…What proportions do I need for a tribe of four?…Thank you for this paleo option SANS the bread issue!

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