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.
Now add your pepitas to afood processor and process them down until they become a flour.
Add your dates and puree.
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.
Grease a loaf pan with some coconut oil, pour in mixture and bake for 30-35 minutes.
Let cool.
When pumpkin bread has cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
Heat up a skillet or griddle and add your coconut oil to it.
Cut your bread into 1/2-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
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.
Consume it. Thank the world that it’s fall. And love life.