3 large eggs
1/4 cup coconut milk
1 tsp vanilla extract
1 tsp cinnamon
2 pinches of nutmeg
2 tablespoons of orange zest
4 -6 slices of gluten free bread
1 peeled and diced granny smith apple
1/2 cup of cranberries
1 tablespoon of honey
freshly squeezed juice from a whole orange
maple syrup or Lakanto Maple flavored syrup
2-3 tablespoons of avocado oil
To make the egg and milk liquid mixture: Mix the first six ingredients really well.
Heat 1 tablespoon of avocado oil on a flat pan. Add in cranberries, apples, orange juice as well as honey. Cook on medium heat until the cranberries pops and apples soften, and the orange juice reduces.
Heat the rest of the oil on another flat plan or griddle. Dip the slices of the bread into the liquid mixture and then place them on the pan. Cook a couple of minutes on each side until golden brown. Transfer all slices into a cutting board and stack them up. Cut the stacked french toasts diagonally into triangle shapes. Transfer all slices into a plate.
Pour the cooked cranberries and apples on the top of the fresh toasts. Pour syrup on top.