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Archive for the ‘Pumpkin’ Category

 

Mmm!  Amazingly decadent and seasonal breakfast food was on the menu this week because of the holiday.  I don’t post many breakfast recipes because we tend to eat very simply in the mornings and usually end up throwing together a quick Vega smoothie.   I wanted to treat H to a special breakfast on Christmas morning for a variety of reasons, including that she took on the task of preparing Christmas Eve’s dinner for us this year.   I figured that If I was going to treat her I’d need to go all out and thoroughly indulge her sweet tooth.   I also knew that this would probably  involve tackling a dish that I’d put on the back-burner for a long time:   vegan French toast.  I only wish that I’d put my imagination to work on this sooner because it turned out wonderfully and earned me some serious brownie points!

 

Spiced Pumpkin French Toast

Ingredients:

2 cups non-dairy milk [I used So Delicious Original unsweetened coconut milk]

½ cup pumpkin purée [I use Farmer’s Market Organic brand]

2 heaping T finely-ground flax meal

1 T pumpkin pie spice

pinch of salt

1 loaf fresh ciabatta cut into ½ inch slices

¼ cup pecans, toasted

maple syrup

Directions:

Add the milk, pumpkin purée, flax meal, pumpkin pie spice and salt to a blender.  Blend until smooth.  Transfer to a bowl and set aside for at least 15 minutes to thicken.  [I made mine the night before and placed in the refrigerator and it worked brilliantly.]

Dip the bread into the pumpkin milk and coat evenly.  Remove any excess by brushing the bread along the sides of the bowl after dunking.  Place on a hot nonstick griddle and cook over medium heat for a couple of minutes on each side until the bread has set.

Serve hot with warmed maple syrup, a sprinkle of powdered sugar and toasted pecans.

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