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Baked Apple French Toast

BT Calgary | posted Monday, Jan 4th, 2016

Baked Apple French Toast

French Toast is traditionally not very difficult to make but requires a little attention during the cooking. In this recipe, the prep is very minimal as all the ingredients go into one pan at the same time, and because the French Toast is baked instead of fried, you can walk away from it while the oven works its magic.




  • 4 slices of multi-grain bread, halved
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon + of apple pie spice (cinnamon, nutmeg, cloves)
  • Icing sugar to taste



  1. Preheat your oven to 375 degrees. In a large mixing bowl, combine the eggs, milk, apple sauce, vanilla and spices.
  2. Whisk until fluffy.
  3. Pour 1/3 of the egg mixture into the bottom of a baking dish.
  4. Place bread slices over top and press down to absorb.
  5. Pour the remaining 2/3 of the egg mixture over top and place into the oven.
  6. Bake for 20 minutes until the egg is set and the top of the french toast is lightly browned.
  7. Using a spatula, cut the egg around each slice of toast and remove from the pan.
  8. Serve with a sprinkle of the apple pie spice and icing sugar or use your favorite syrup.


Courtesy Easy Peasy Eats easypeasyeats.com

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Cinnamon-Spiked Brownies

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 20 minutes
Bake 35–40 minutes
Makes 6 large or 12 small brownies


  • 2 Tbsp coconut oil
  • 1 Tbsp + ¾ cup rice f lour
  • 3 oz (about 1 bar) unsweetened baking chocolate
  • ¾ cup Simple Applesauce (page 204)
  • or unsweetened, organic store-bought
  • ½ cup sweet potato purée
  • ½ cup coconut sugar
  • ¼ cup honey
  • ¼ cup cocoa powder
  • 2 tsp pure vanilla extract
  • ¾ tsp baking powder
  • Cinnamon-Spiked Brownies
  • 2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of cayenne
  • Pinch of sea salt
  • ¼ cup water (as needed)


1. Preheat the oven to 350°F. Coat an 8-inch square pan with 1 Tbsp of the coconut oil and powder it with 1 Tbsp of the rice f lour.
2. Configure a double boiler using a medium pot of water with a stainless steel mixing bowl or smaller pot over top. Melt the chocolate with the remaining 1 Tbsp coconut oil over low heat.
3. In a blender or food processor, combine the applesauce, sweet potato purée, coconut sugar, honey, cocoa powder, and vanilla. Add the chocolate/oil mix and combine until smooth. It should be creamy.
4. In a bowl, mix together the remaining ¾ cup of rice f lour, the baking powder, cinnamon, nutmeg, cloves, cayenne, and salt. The batter should be thick but not sticky. Add water 1 Tbsp at a time if needed.
5. Pour the batter into the pan, smooth it out with a spatula, and bake for 35 to 40 minutes. A toothpick inserted in the center will come out just a little gooey when the brownies are cooked through. They should be firm when you press down. Cool completely on a cooling rack.

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