Pumpkinlicious |
Natalie and I? are decorating the exterior with Halloween decorations today. While I'm typing up this post, the
I bring to you.....drum roll please!
Pumpkin Pecan French Toast - Vegan
Adapted from Post Punk Kitchen
Yield: 5 servings
Ingredients:
- 1 cup organic pureed pumpkin
- 1 1/2 cups almond milk
- 2 T. cornstarch
- 2 t. cinnamon
- 1 1/2 t. ground ginger
- 1/2 t. ground cloves
- 1 t. vanilla extract
- chopped pecans
- 1 loaf cinnamon swirl bread
- Pam for skillet
Instructions:
- Mix together all ingredients (except for pecans and the bread). Dip bread slices in the mix, coating both sides and place on a cookie sheet. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
- I cooked up a batch for one person at a time. So, preheat a large non-stick skillet over medium heat. Spray the skillet with Pam and cook about 3 or 4 slices (depending on that persons hunger) of the soaked breads at a time for 5 to 7 minutes. A minute before flipping, sprinkle some chopped pecans into the pan. Flip and cook for about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Serve or keep warm on a plate covered with tin foil while you cook the second batch.
- If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and powdered sugar.
Servings: 1 slice
Calories: 626
Total Fat: 37.9 g
Cholesterol: 0 mg.
Sodium: 356 mg.
Protein: 11.3 g.
I can't stop staring at that photo...seriously, I can't. Looks way too delicious. I wish I could grab the plate out of the computer screen right now! x
ReplyDeleteWow...what a winner of a recipe! PUmpkin?! French Toast?! AND VEGAN?! This is amazing!
ReplyDeleteI NEED to give this a try! I'm such a pumpkin fan and have not tried a Vegan pumpkin pancake before. It looks awesome!
ReplyDeleteOh yum. I still have leftover canned pumpkin from the Pumpkin Cream Cheese and the Pumpkin Cream Cheese Bars that I made, and this sounds like a great thing to do with it.
ReplyDeleteLOL your writing is so entertaining! I love pumpkin in most everything...I'm looking forward to trying this pumpkin enchiladas recipe I saw.
ReplyDeleteThis looks excellent! and I was totally drawn in by the title too! love it :)
ReplyDeleteLaura @ A Healthy Jalapeño
What a wonderful breakfast idea. Looks super delicious!
ReplyDeleteHooray for being vegan!
WOW. This looks amazing. I can't believe these are vegan. Well done.
ReplyDeleteWoohoo for pumpkin recipes! This is my favorite time of year too. Pumpkin french toast sounds awesome!! So perfect for fall weekends! I want some now. :)
ReplyDeleteI love the new look of the blog! And what an inventive vegetarian dish! It looks pretty tasty!
ReplyDeleteoh wow, just wow...
ReplyDeleteOh so delicious! I never used cinnamon swirl bread for french toast! That's great idea and it matches well with pumpkin flavors. This looks yummy and really pretty pictures as well!
ReplyDeleteDee...I have yet to post a pumpkin recipe either...though I LOVE pumpkin! I've been looking for ways to put it in oatmeal and FRENCH TOAST! This looks so yummy!
ReplyDeleteOh yummy! I love that it's low fat cuz it doesn't have the eggs. TFS.
ReplyDeletePinning on pinterest. :)
Cheers,
Tracy Screaming Sardine
Oh my these look heavenly Dee. You are a rock star girl. Love it.
ReplyDeleteWell at least this is a great start to your pumpkin repertoire.
ReplyDeleteOoo I need to try these after my waffles. I love the addition of the pecans too! YUM!
ReplyDeleteOh my it is taking all of my willpower NOT to lick the screen. That French toast looks Amazing!
ReplyDelete@Rachel @ My Naturally Frugal Family Thank you!
ReplyDelete@Elyse @The Cultural Dish Thanks Elyse! The pecans made them out of this world!
ReplyDelete@Emily Thanks Emily!
ReplyDelete