Spiced French Toast with Apple Compote and Coconut

1/4 cup plus 2 Tbsp organic coconut milk

1 Tbsp agave syrup

1 tsp cardamom

pinch of sea salt

1 tsp pure vanilla extract

coconut oil



Apples:

2 medium sized organic honeycrisp or other sweet tart aapples, sliced

1/4 cup plus 2 Tbsp agave syrup

pinch of sea salt

1 1/2 tsp cinnamon

1/2 tsp cardamom

1/4 tsp nutmeg

1/4 cup golden raisins

1 Tbsp pure vanilla extract

3 Tbsp toasted pecans



1/4 cup Toasted large flake coconut



Preheat oven to 250 degrees.  In a shallow dish, whisk together eggs, coconut milk, agave syrup, cinnamon, cardamom, nutmeg, sea salt and vanilla.  Heat a large non-stick skillet to medium heat and add a bit of coconut oil to lightly coat the pan.  Dip each piece of bread in the egg mixture, coating both sides, and letting soak in slightly, then let excess drain off and place in the pan.  Cook for about 3-5 minutes on each side until golden, and place in the oven  on a plate to keep warm while you cook the remaining slices.  Repeat with remaining slices.  Meanwhile, to prepare apples, in a medium saucepan over medium heat, cook apples, agave syrup, sea salt and spices until apples have softened, about 10 minutes.  Add golden raisins and cook until plumped, then add vanilla and pecans and remove from heat.  To serve french toast, remove toast from the oven and place 3 slices of bread on each plate.  Top each with half the apple mixture then the toasted coconut flakes.