Sunday, October 14, 2012
I see all sorts of pumpkin breakfasts floating around on the web and they always looks delicious but they almost always have eggs. Since I’ve already made vegan pumpkin pancakes I thought I should try pumpkin french toast vegan style and it turned out scrumptious. Pumpkin is a natural binder, I actually use it in quite a few baking dishes to replace eggs. So making this breakfast was kind of a no-brainer. The ingredients are likely found in your pantry and the directions are easy! Happy fall everyone!
1 cup canned pumpkin
1 cup coconut milk (or soy milk)
2 tsp ground cinnamon (or more to taste)
1 tsp ground allspice
1/2 tsp ground nutmeg
about 6 slices of your favorite bread (I used whole wheat)
1/4-1/2 cup vegetable oil for your griddle
In a bowl combine canned pumpkin, coconut milk, cinnamon, allspice and nutmeg. Wisk together well. Add more milk if your pumpkin seems too thick. Heat your griddle to medium heat and drizzle over oil. Take a piece of bread and dredge it in your pumpkin mixture and lay on the griddle. Cook on both sides for about 5 minutes on medium heat. Continue this until all your bread is gone. Then it is ready to serve.
Yields about 6 slices