Apple Pie Filling
• 3 Apples, diced
• 1 tsp Fresh Ginger, minced
• Pinch of Nutmeg
• 1 tsp Cinnamon
• Pinch of Cardamom
• 1 tsp Vanilla Extract
• 2 tsp Tapioca Starch
• 1 tsp Maple Syrup
• 1/2 cup Water

Stuffed French Toast
• 8 Slices of Bread
• 1 cup Almond Milk
• 1 tsp Cinnamon
• 1 Scoop PROFI Vanilla


  • Begin by adding all apple pie ingredients, except for the tapioca starch, to a pot and bring to a simmer on medium-high.
  • Simmer until the apples have softened and most of the water has evaporated, between 5-10 minutes.
  • Add to the pot the tapioca starch and mix until the mixture thickens.
  • Now that the apple pie filling is prepared you may whisk together all the ingredients for the french toast batter. The protein powder will act as a binder in place of an egg.
  • Take one slice of bread and to it add 1 tsp of coconut butter or vegan butter. This will help your apple pie filling to not soften the bread.
  • Add 2 tbsp of the apple pie filling on top of the slice of bread and top with a second slice of bread. You now have a stuffed apple pie sandwich!
  • Dip this sandwich in the french toast batter and allow it to absorb some of the mixture before carefully flipping it to the other side.
  • In a large pan bring butter or coconut oil to high heat before returning it to medium heat to fry the french toast.
  • I like to weigh my toast down with a second pan to help it fry on both sides.
  • Fry on each side for 5-10 minutes, or until golden brown.
  • Repeat for all 8 slices of bread and serve with fresh coconut whipped cream, vegan ice cream, or simple maple syrup.
  • Enjoy!