banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sourdough Applesauce French Toast

Serves 4.

    Share

    Sourdough Applesauce French Toast

    Making applesauce is one of the most efficient ways of tackling your bounty of apples. With just three ingredients—apples, water, and lemon juice—it’s a sweet treat you can feel good about.

    Advertisement

    Storage

    Store loose apples in the crisper drawer of your refrigerator for up to 4 months.

    Tip

    Beyond French toast, use applesauce in baked goods, dressings, smoothies, and (my favourite way) paired with thick Greek yogurt and granola, lending natural sweetness and moisture to all of the above.

    Tip

    Instead of applesauce, use another seasonal produce purée in the batter, such as pear, squash, carrot, pumpkin, or rutabaga.

    Advertisement

    Sourdough Applesauce French Toast

    Ingredients

    Applesauce
    • 4 apples, any variety, peeled, cored, and roughly chopped
    • 2 Tbsp (30 mL) water
    • 1/2 tsp (2 mL) lemon juice
    French Toast
    • 4 large organic eggs
    • 1 cup (250 mL) unsweetened applesauce (from above or store-bought)
    • 1/2 cup (125 mL) unsweetened plain almond milk or soymilk
    • 1 Tbsp (15 mL) maple syrup, plus more for serving
    • 1 tsp (5 mL) vanilla extract
    • 1/2 tsp (2 mL) ground ginger
    • 4 - 1 in (2.5 cm) thick slices sourdough bread or gluten-free bread (day old is best)  
    • 2 Tbsp (30 mL) coconut oil or unsalted butter
    • Toppings, for serving (yogurt, nuts, seasonal fruit, etc.)

    Nutrition

    Per serving:

    • calories274
    • protein11g
    • fat13g
      • saturated fat8g
      • trans fat0g
    • carbohydrates30g
      • sugars10g
      • fibre2g
    • sodium290mg

    Directions

    01

    For applesauce, add apples and lemon juice to large pot over high heat. Cover, bring to a boil, reduce heat to medium-low, and cook for 20 to 25 minutes, until apples are softened. Transfer to food processor or blender and pureu0301e until smooth. To keep it more rustic, mash with fork. Cool and store airtight in glass jars for up to 2 weeks refrigerated, or 2 months frozen.

    02

    For French toast, in large ceramic or glass casserole dish, beat eggs until emulsified. Beat in applesauce, milk, maple syrup, vanilla, and ginger. Add bread; soak and baste (slather batter over bread), turning once or twice for 30 minutes.

    03

    Preheat large nonstick skillet or nonstick griddle pan to medium. Add thin layer of oil or butter. Add bread in single layer, being sure not to crowd the pan (cook in batches if necessary). Cook on first side for 3 to 4 minutes until golden brown, flip, and cook for an additional 3 to 4 minutes, until golden brown on second side. Serve immediately with maple syrup and your favourite toppings.

    Advertisement

    Like this recipe?

    This recipe is part of the Preserving the Harvest collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.