- 2 whole eggs
- 1/2 cup plant milk
- Tbsp agave syrup
- Pinch mixed spice
- Coconut oil for cooking
- 3 large slices or sourdough bread
- 5 apricots
- Tbsp maple syrup or agave syrup
- 1/2 tsp ground cinnamon
- 2 tbsp Pic’s Almond Butter
- Tbsp maple syrup
- Almond Milk as needed
- Pinch ground cinnamon
Preheat the oven to 180c and slice the apricots in half, removing the stones.
Place these into a baking dish and drizzle with the syrup and cinnamon. Toss everything together to coat these evenly. Pop the apricots into the oven to bake for around 20 minutes.
Meanwhile, for the French toast mixture, whisk together the eggs, agave syrup, spices, and milk.
Heat a little coconut oil in a non-stick frying pan and bring to medium heat.
Soak the bread in the egg mixture and place these into the frying pan. Cook until golden and crisp on each side.
For the almond sauce, mix together the almond butter, maple syrup, cinnamon and then gradually add a dash of almond milk and mix to create a smooth, pourable consistency.
Serve the French toast topped with the apricots and almond maple sauce.