For the filling, peel the apples and cut them into small cubes.

Mix water, corn starch, brown sugar, cinnamon, vanilla and lemon juice in a saucepan and bring to the boil at medium heat. Stir until thick.

Add the apple cubes and cook for 2 minutes. Remove the pan from the heat and allow to cool.

Cut off the edge of the toast slices. Then roll flat with a rolling pin. Spread a thin layer of vegan butter on one side of the toast slices.

Place the toast slices with the butter side down and spread about 1-2 tablespoons of the filling on top in a central line. Then carefully roll the toast into a wrap. Press the "closing edge" down a little.

Mix brown sugar and cinnamon in a deep plate.

Roll the toast rolls in the sugar and cinnamon mixture.

Place the rolls on a baking tray with the cutting edge facing down and bake at 180°C for about 15-20 minutes until crispy and slightly browned.

Serve warm immediately. If you like, you can add some agave syrup or vegan vanilla ice cream.