Pumpkin French Toast

If you find yourself tiring of your favorite loaf of pumpkin or banana bread, transforming a slice or two into French toast is the perfect solution. It’s weekend brunch in a flash, thanks to a little cozy kitchen magic.

Pumpkin Bread:

Dry Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons organic ground flax seeds
  • 1 teaspoon organic ground pumpkin spice
  • 1/2 teaspoon Celtic or pink Himalayan sea salt
  • 1 teaspoon baking soda

Wet Ingredients:

  • 1/2 cup mashed banana (usually about 1 + 1/2 bananas, depending on size)
  • 1/2 cup 100% pumpkin puree (no additives)
  • 1/2 cup nut butter of choice
  • 1/4 cup maple syrup
  • 2 organic pasture-raised eggs
  • 5 tablespoons filtered water
  • 1/2 teaspoon vanilla extract

French Toast:

  • 1/3 cup fresh cashew or almond milk (see recipe)
  • 1 organic pasture-raised egg
  • 1/2 teaspoon vanilla extract
  • Sprinkle of cinnamon (optional)
  • Organic, unrefined coconut oil

Equipment:

  • Food processor
  • 2 mixing bowls
  • Paper bread pan or regular bread pan lined with parchment paper
  • Whisk
  • Frying pan

Instructions:

Preheat the oven to 350 degrees.

To prepare the pumpkin bread, place the dry ingredients in the food processor and pulse until fully combined.

In a mixing bowl, thoroughly whisk together the wet ingredients.

Add the wet ingredients to the dry ingredients in the food processor and mix until fully incorporated and a smooth batter forms.

Pour the batter into a bread pan lined with parchment paper and smooth evenly across the top.

Bake for 45 minutes, or until a toothpick comes out clean when inserted in several areas of the bread.

Let the bread cool for 10 minutes, then remove from the bread pan to cool fully.

Slice the bread into thick pieces, either to be wrapped and frozen individually for future use, or for the french toast.

To make the french toast, whisk the cashew milk, egg, vanilla and cinnamon in a small bowl.

Heat a thin coating of coconut oil in the frying pan over medium heat.

Meanwhile, dip individual slices of bread into the egg mixture, coating both cut sides. Place the coated slices on the frying pan and let them cook for about 1-2 minutes on each side.

Remove from the pan and plate. Finish with a splash of maple syrup.

If youโ€™re trying to cut back on unrefined sugars like maple syrup, consider mixing coconut oil and 100% raw cacao powder together for a bitter chocolate sauce. Alternatively, thaw frozen wild blueberries in a glass to collect the juice and soften the fruit: the final product being a jam-like topping.

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