French Toast with Pumpkin Seed Butter and Apple Sauce

Preparation

1. For the pumpkin seed butter, blend the pumpkin seeds with a pinch of salt in a high-performance blender for 5–10 minutes until smooth. Add a little Styrian pumpkin seed oil PGI if needed to make the mixture easier to blend.

2. Quarter and core the apples without peeling them, then cut them into small pieces. Place the water, lemon juice, cinnamon stick and apple pieces in a saucepan and cook over medium heat for about 8–10 minutes, until the apples are very soft and begin to break down. Press the mixture through a coarse sieve and remove the apple skins. The skins give the apple sauce a beautiful pink colour.

3. Whisk the eggs and milk together in a baking dish or deep plate. In a second deep plate, mix the sugar and cinnamon. Spread one side of each bread slice with pumpkin seed butter, then press two slices together at a time with the pumpkin seed butter on the inside. Place the two filled sandwiches in the egg and milk mixture and leave them to soak for 1 minute on each side.

4. Heat the butter in a frying pan and fry the filled sandwiches. Make sure the pan does not get too hot, otherwise the butter may burn.

5. Remove the French toast from the pan, coat it in the cinnamon-sugar mixture and serve immediately with a spoonful of apple sauce and a garnish of pumpkin seeds.