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Apple-Cinnamon Toastie

Apple-Cinnamon Toastie

Apple-Cinnamon Toastie is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 30 minutes
Cook time: 125 minutes
Total time: 155 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 3 %


1/2 cup

agave nectar
1 cup

1/3 cup

1/4 cup

2 - 1/4 teaspoons

baking powder
1/4 teaspoon

baking soda
1/2 cup

coconut oil
1 - 1/4 cups

evaporated cane juice
1 cup

garbanzo bean flour
1 pound

granny smith apples
1 tablespoon

ground cinnamon
1/4 cup

lemon juice
1 pound

pink lady apples
1/2 cup

potato starch
1 teaspoon

2 tablespoons

vanilla extract
1 - 1/4 cups

1/2 teaspoon

xanthan gum


  1. Make the roasted apples

  2. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

  3. In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated.

  4. Spread the mixture over the prepared baking sheet.

  5. Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft.

  6. Remove from the oven and let the apples stand for 30 minutes, or until completely cool.Make the toastie

  7. Preheat the oven to 325°F (160°C). Lightly grease a 7 x 4 x 3-inch loaf pan with oil.

  8. In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, and the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon.

  9. Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples.

  10. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and 1/4 cup hot water. Stir until creamy.

  11. Pour the apple batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down. Sprinkle the top with evaporated cane juice.

  12. Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of oil. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted in the center comes out clean.

  13. Let the toastie stand in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled uncut toastie with plastic wrap and store at room temperature for up to 3 days.

Wine Pairing :