Here’s a simple vegan breakfast that I often turn turn as the weather cools. Warm apples, sautéed with maple syrup, simply served on toast. It feels almost decadent, but it so easy. Toast up a few slices of hearty wholesome bread, sauté sliced apples in a little coconut oil (or butter), sprinkle with cardamon, nutmeg or cinnamon, and finish with a splash of maple syrup, letting the apples caramelize. Pile the warm apples on the hot toast, along with the drippings, and eat with a knife and fork. For extra protein, sometimes I’ll add almond butter. Simple, quick and easy.
As the weather cools, a switch goes off in my head and all I want to do is bake bread. I’m sure I got this from my mother, who probably got it from her mother, who got it from hers. From a long line of Finnish mothers, the bread I grew up eating was wholesome and dense, made with whole grains, most often rye. She would mill her own grains, back before this was popular. Dark, earthy, dense and flavorful, with a hint of sweetness, her rye bread was a meal. When the fresh baked loaf came out of the oven, my mom would butter the heel and hand me the still warm slice. It was delicious. On days when I was sick, she would toast it, and lather it up with honey. To this day, it’s my favorite way to eat toast when I want to feel nurtured.
This “no-knead” loaf is made with sourdough starter, rye flour, extracted wheat flour and sprouted rye berries. It’s easy to make, and after the holidays, I’ll walk you though the process, beginning with starter.
For more Vegan Breakfast ideas be sure to look at Vegan Breakfast Bowls, Carrot Cake Oatmeal, Skillet Baked Oats with Maple glazed apples , Morning Glory Muesli, Homemade Granola and Coconut Almond Seed Bars
A simple vegan breakfast -Sauteed Maple Apples on wholesome toast, vegan, hearty and oh soooooo delicious!
- Heat the oil or butter in a skillet over medium heat. Toast the bread. Slice the apples into ½ inch thick wedges and place them in the warm skillet, sprinkle with spice and salt Add dried fruit if you want. Sauté 4 minutes or until golden on one side before turning over. Don’t stir too much, leave them be, so they develop a little color. Turn over, let cook another 3-4 minutes until tender and golden. Drizzle maple syrup over, stir, and let apples darken for just a minute. Spoon the warm apples over your toast, letting the drippings moisten the bread.( Or spread almond butter on the toast first layering the apples over top). Eat with a knife and fork.