16/10/2017

Pumpkin French toast with maple syrup

By: Melinda Yates

Ingredients

    • 6 slices thick, day old bread
    • 200g pumpkin or butternut squash, steamed until tender and cooled to room temperature
    • 3 teaspoons coconut oil for frying
    • 3/4 cup almond or soya mylk
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon maple syrup (+more to serve)
    • 1 tablespoon gram flour
  • 30 mins
  • Easy
  • 2-3
  • vegan-icon
    Vegan

Pumpkin pancakes and pumpkin pie seem to be fairly popular recipes for this time of year and as much as I love both of these things, I also love being creative and trying to come up with new ideas. I was so happy with how these pumpkin infused slices of French toast came out, I just had to share them with you! They are super easy to make and are the perfect autumnal breakfast in bed for a chilly weekend morning.

 

  1. Blend the steamed pumpkin, mylk, cinnamon, 1 tablespoon maple syrup and gram flour in a blender until smooth and pour into a shallow bowl.
  2. Dip a slice of bread in the mixture and make sure both sides are coated well.
  3. Heat your frying pan with 1 teaspoon of coconut oil to a medium heat and then fry the bread for about 2 minutes on each side.
  4. Repeat the bread dipping and frying process for each slice, adding half a teaspoon of coconut oil before each one is added to the pan.
  5. Once cooked, serve warm, drizzled with maple syrup. You can add a dollop of coconut yoghurt if you fancy!

 

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