Thursday, October 10, 2013

Pumpkin Spice French Toast

Sedona, AZ

Oh my!  It's October 10th already, and I haven't posted a pumpkiny recipe yet?  Yes, I am aware that there is no shortage of pumpkin spiced everything out there right now, but in my opinion, that is the way it should be.  I know I know I rarely ever post breakfast recipes either.  (Shhh it's pretty much because Sean makes me breakfast every morning.  He's definitely a keeper.)  Ok so  here is my attempt at covering both the pumpkin and the breakfast in one delicious recipe!

Vegan Pumpkin Spice French Toast

Pumpkin Spice French Toast
Breakfasts, Easy, Holidays, Kid Friendly, nut free, Quick Meals, soy free, vegan
serves 2

½ cup pumpkin puree (if canned, get the 100% pumpkin)
¼ tsp vanilla extract
1½ tsp maple sugar or 100% pure maple syrup
1/8 tsp sea salt
¼ tsp cinnamon
¼ tsp garam masala or pumpkin pie spice blend
1½ tsp coconut oil + 1½ tsp for the pan
4 slices of bread cut in half on a diagonal (I used Food For Life's Ezeikiel bread)

In a small bowl add pumpkin, vanilla, maple sugar, sea salt, cinnamon, garam masala, and 1½ the coconut oil.  Stir to combine.  With a butter knife, spread mixture on both sides of each piece of bread.  

In a non-stick pan, heat 1½ tsp coconut oil over medium heat.  Lay the slices on the pan and cook each side approx 4-5 minutes, or until golden brown.  Serve hot!

Great toppings include apple sauce, vegan cream cheese, or margarine and maple syrup