It’s pumpkin season and I am one of those people who loves all things pumpkin! This recipe is easy and rich in flavor. My kids gobbled this down and quickly asked for seconds (or “Mo” for Eleanor). We have had it for breakfast and dinner (on different occasions but I am not above eating it twice in one day)
- 8 pieces of Thick sliced bread
- 1 cup unsweetened almond milk
- 1 tsp vanilla
- 1.5 tsp pumpkin spice
- 1/5 tsp cinnamon
- 1/2 cup pumpkin puree
- 2 tsps maple syrup
- 1 flax egg*
- maple syrup
- candied pecans
- coconut cream **
*1 tbsp flax mill and 3 tbsp warm water
**Put a can of full fat coconut milk in the fridge for 12 hours. Open can and scoop out the cream on top. Place in a mixer and add 1-2 tablespoons of sugar. Whip.
In a bowl mix all the ingredients except for the bread. Set aside for 15 minutes.
When the batter is thicker whisk again. I used a griddle to cook mine but you can use a non stick pan. Dip the bread in the batter so it covers both sides but does not completely soak it up. Cook on each side for 3-4 minutes until the texture is crispy but not burned.
I served mine with our vegan bacon.