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!
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| 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
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