Serves 2

2 apples, sliced
2 tbsp muscovado sugar
3 tbsp water
1 ripe banana, mashed
180ml soy/almond milk
1 tsp vanilla extract
2 tsp ground cinnamon
Coconut oil, for greasing
4 slices of gluten-free bread
To serve:
Maple syrup

1. Combine the apples, sugar and water in a saucepan over a medium heat and simmer for five minutes until the sugar has dissolved. Stir in the cinnamon, cover, and set aside.
2. Whisk the mashed banana, milk, vanilla extract and cinnamon in a shallow bowl.
3. Heat the coconut oil in a frying pan over a medium-high heat. Dip the bread into the mixture and place in the pan. Cook each side for about 2-3 minutes, or until golden brown. Serve with the cinnamon apples and eat immediately.

Per serving: 496 kcals, 11.8g fat (7.1g saturated), 98.6g carbs, 42.7g sugars, 5.7g protein, 10.3g fibre, 0.684g sodium