Pumpkin Bread French Toast

Prep Time 10 mins
Cook Time 35 mins
Total Time 0:45
Serves 2-3     adjust servings

Ingredients

For the bread

  • 1 cup pepitas
  • 1/3 cup pumpkin puree
  • 6 dried dates, pitted
  • 3 eggs
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons Raw Honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • pinch of salt

To make it into french toast

  • 1/3 cup canned coconut milk
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • pinch of cinnamon
  • 2 tablespoons coconut oil, melted

Instructions

  1. Preheat over to 375 degrees.
  2. First we gotta roast those pepitas. Place a tablespoon of coconut oil in a medium sized pan over medium. Toss your pepitas in and roast on all sides for about 3 minutes or until lightly browned and fragrant.
  3. Now add your pepitas to afood processor and process them down until they become a flour.
  4. Add your dates and puree.
  5. Then add your pumpkin puree, coconut flour, coconut oil, honey, vanilla extract, eggs, and all other ingredients for your bread. Puree it all up until smooth.
  6. Grease a loaf pan with some coconut oil, pour in mixture and bake for 30-35 minutes.
  7. Let cool.
  8. When pumpkin bread has cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  9. Heat up a skillet or griddle and add your coconut oil to it.
  10. Cut your bread into ½-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  11. Top french toast off with maple syrup and grass fed butter (or coconut butter for dairy free) because that's what all french toast should be topped with.
  12. Consume it. Thank the world that it's fall. And love life.

by

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