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Pumpkin Espresso French Toast Rounds

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5 from 9 reviews

Ingredients

Scale
  • 1 banana, peeled
  • ⅓ cup pumpkin puree
  • ½ cup sunflower seed butter (or other nut butter)
  • ¼ cup coconut oil, melted
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3 tablespoons coconut flour
  • 2 teaspoons instant coffee (I used coffee grounds)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt

For the french toast

  • 1 egg
  • ½ cup canned coconut milk
  • ½ teaspoon vanilla extract
  • pinch of cinnamon
  • couple tablespoons coconut oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Place banana, pumpkin puree, sunflower seed butter, coconut oil, honey, vanilla extract, and eggs in a food processor or blender and puree until smooth.
  3. Then add the coconut flour, instant coffee, cinnamon, baking soda and powder, and pinch of salt. Puree once more until completely combine.
  4. Scoop or pour ingredients evenly into 6-8 lined muffin tins* (I used silicone liners, but you could also use paper liners).
  5. Place in oven to cook for 20-23 minutes or until completely cooked through.
  6. Once muffins are done cooking, either eat them as muffins OR let them cool to use as french toast rounds.
  7. When muffins have cooled, cut each muffin in half, widthwise.
  8. Mix together french toast ingredients.
  9. Heat up a large skillet over medium-high heat, add a bit of coconut oil to the pan and then drench each french toast round in the french toast ingredients on both sides.
  10. Then place directly into the hot pan and cook on both sides for 2-3 minutes.
  11. Once french toast rounds have cooked on both sides, top with sliced bananas and delicious maple syrup. OMG.

Notes

I used muffins tins because they are smaller and cook through a little better than a bread pan, BUT you could also use a bread pan as well. Cooking times may be changed because of that.

Find it online: https://paleomg.com/pumpkin-espresso-french-toast-rounds/