Pumpkin Pumpkin Pumpkin

If you are craving Fall's lovely pumpkin flavors, today is your lucky day. Special post here with 3 new holiday recipes for your holiday season: Pumpkin French Toast, Pumpkin Pie Chia Pudding, and Pumpkin Pie Breakfast Parfait. PLUS my Halloween costume from 20 years ago...

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:

1. Mix the whole plus the ground flax seeds in a small bowl with your almond milk. Allow to sit for about 10 minutes.
2. In a separate bowl, combine pumpkin, mashed banana, vanilla, and spices until consistent throughout.
3. Pour the flax/milk liquid into the pumpkin mixture and whisk it up.
4. Delicately coat your bread in the "batter" using your fingers or a knife so both sides of bread are covered in a layer. 
5. Place each coated slice on a non-stick sprayed pan over medium heat on the stove.
6. Cook each side for 3-4 minutes.
7. 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:

1. In a glass tupperware, combine all ingredients. Mix well.
2. Cover container, and refrigerate overnight.
3. 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:

1. Cook oatmeal ingredients in a small pot over medium low heat on the stove, stirring occasionally. Allow to cool.
2. 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.
3. In a glass, spoon half of the oatmeal, followed by half the yogurt, and then sprinkled with half of the crumbs. Repeat.
4. 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 :)