PUMPKIN FRENCH TOAST
Ingredients:
Serves 1-2 (about 300 calories in the entire recipe, depending on the bread you use)
- 2 slices gluten free bread
- 1/2 tablespoon whole flax seed + 1/2 tablespoon flax seed, grounded
- 2 tablespoons unsweetened vanilla almond milk
- 2 tablespoons pumpkin
- 1/4 banana, mashed
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- optional toppings: cherries, pecans, coconut flakes, maple syrup
Directions:
- Mix the whole plus the ground flax seeds in a small bowl with your almond milk. Allow to sit for about 10 minutes.
- In a separate bowl, combine pumpkin, mashed banana, vanilla, and spices until consistent throughout.
- Pour the flax/milk liquid into the pumpkin mixture and whisk it up.
- Delicately coat your bread in the "batter" using your fingers or a knife so both sides of bread are covered in a layer.
- Place each coated slice on a non-stick sprayed pan over medium heat on the stove.
- Cook each side for 3-4 minutes.
- Top with whatever appeals to you. Serve hot!
PUMPKIN PIE CHIA PUDDING
Ingredients:
Serves 1 (285 calories)
- 2 tablespoons chia seed
- 1/2 cup vanilla almond milk. I used Pressed Juicery.
- 1 tablespoon maple syrup or honey, if your milk is unsweetened
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon raisins
- 1 tablespoon pecans
- Optional: strawberries for garnish
Directions:
- In a glass tupperware, combine all ingredients. Mix well.
- Cover container, and refrigerate overnight.
- You will wake up with your pumpkin pie chia pudding!
PUMPKIN PIE BREAKFAST PARFAIT
Ingredients:
Serves 1 (335 calories)
Oatmeal-
- 1/3 cup old fashioned oats
- 3/4 cup unsweetened almond milk, or water
- 1/3 cup pumpkin puree
- 1 packet stevia, or sweetener of choice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Crust-
- 2 tablespoons ground flax seed
- 1 tablespoon ground hemp seed
- 1 teaspoon cinnamon
- 1 tablespoon unsweetened apple sauce
- 1 teaspoon vanilla extract
- 2 tablespoons filtered water
Parfait-
- 1/3 cup yogurt of choice. I used unsweetened soy yogurt
- Dairy free whip cream
Directions:
- Cook oatmeal ingredients in a small pot over medium low heat on the stove, stirring occasionally. Allow to cool.
- Meanwhile, combine crust ingredients, place on a non-stick sprayed small oven plate, flatten so the "dough" is about 1/2 centimeter thick, and bake for 30 minutes at 300 degrees. Once done, allow to cool. Crumble into crumbs once cooled.
- In a glass, spoon half of the oatmeal, followed by half the yogurt, and then sprinkled with half of the crumbs. Repeat.
- Thanksgiving in a cup... brilliant.
All food aside, I think it's fair to say that ever since this moment below happened, I have been a fan of pumpkins...
...and of being a princess :)
I agree on the pumpkin everything. I just want everything to taste like the Fall-time. I can smell the French toast throught the screen.
ReplyDeleteLove the family photo!!! Of course you are Cinderella. Dreams do come true :)
ReplyDelete