Pumpkin Spice French Toast

Pumpkin Spiced French Toast
Pumpkin Spiced French Toast

It still feels like summer here on the East Coast, but fall is fast approaching. Fall is my favorite! I can’t wait for the cooler days and the leaves to change color, to be able to wear jeans without sweating to death, and sweatshirts. Who doesn’t love a cozy sweatshirt? There have been a few hints of fall this week with a couple of leaves falling and the nights becoming slightly cooler. It has gotten me in the mood. I make pumpkin muffins at the beginning of the week, and here we are making pumpkin spiced french toast. No, I do not drink Pumpkin Spiced Lattes, that’s yucky, too sweet, but I love the real stuff. Also, pumpkin is a vegetable, and, to be honest, I used butternut squash puree today so it’s another sneaky way for me to put veggies in everything. Toddler approved!

Top this fragrant french toast with maple syrup, coconut whipped cream, cinnamon roll topping, or anything else your heart desires.

 Ingredients

  • 2 happy eggs
  • 1/2 cup pumpkin puree or butternut squash puree
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • few dashes nutmeg
  • 6 slices whole grain bread (I used a flourless sprouted bread)
  • Coconut oil for cooking

Instructions

  1. Whisk the eggs until uniformly yellow.
  2. Add pumpkin, vanilla, cinnamon, cloves, and nutmeg whisking to combine.
  3. Dip bread into batter one slice at a time, and allow to rest while your pan pre-heats. This lets the batter soak into the bread a bit which makes for a better texture.
  4. Heat a large skillet over medium heat.
  5. Once the pan is hot add oil and swirl to coat the bottom of the pan.
  6. Add bread in a single layer leaving room between the slices. I have to cook this in 2 batches.
  7. Cook on the first side until golden brown, 2-3 minutes, flip and cook until the second side is also golden brown, a few more minutes.
  8. Serve hot with topping of choice.
Advertisements

Vegan and Sugar Free Glorious Morning Muffins

Vegan and Sugar Free Glorious Morning Muffins
Vegan and Sugar Free Glorious Morning Muffins

I’m on a muffin kick. After last week’s Lemon Blueberry Muffins¬†I was inspired to post more yummy, toddler friendly muffins. These are also sweetened with dates, so no added sugar. They also boast a bunch of veggies and have tons of fragrant spices. You could also add nuts and dried fruit if you are into that sort of thing. You could also mix up the veggies and use only carrots, or only zucchini, or even sub in some sweet potato or summer squash. These are a perfect school snack for my daughter as they are pretty much allergen free in addition to being pretty nutritious.

 Ingredients

  • 1 1/2 cups chopped, pitted, dates
  • 3/4 cup just boiled water
  • 1 3/4 cup whole wheat flour
  • 1/4 cup chickpea flour or more whole wheat
  • 3 TBL chia seeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1/2 cup sunflower seed oil
  • 2 tsp pure vanilla extract
  • 1 TBL apple cider vinegar

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. Place the chopped dates in a heatproof bowl or measuring cup and pour the boiling water over the dates. Cover and set aside until soft, 10-20 minutes
  3. In a medium bowl combine the flours, chia seeds, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir briefly.
  4. Add the zucchini and carrots stirring until the are coated in flour.
  5. When the dates are soft mash them with a fork until relatively smooth (no big pieces).
  6. Add the date mixture, oil, and vanilla and apple cider vinegar to the flour, vegetable mixture and stir until just combined.
  7. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  8. Remove from pan to cool as long as you can wait before eating.