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Vegan Pumpkin French Toast

November 11, 2009 · 26 Comments

Usually my mornings are a haze, stumbling around in the morning light, grabbing a cup of coffee and throwing the easiest breakfast on my plate or in my bowl.  Surprisingly, this morning I bounded out of bed with thoughts of pumpkin french toast bubbling around in brain.

Vegan Pumpkin French Toast (single serving)

1/4 cup pumpkin puree

1 tablespoon ground flax seed

drizzle of almond milk

pumpkin pie spice

sweetener to taste (I used a packet of Stevia)

vanilla extract

two pieces of thick bread (semi-stale bread works great!)

Mix together all of the ingredients, besides the bread.  Use enough of your non-dairy milk to smooth out the pumpkin puree.  Take your bread slices and dip them into the mixture.  Coat each side with the pumpkin mixture.  Fry the bread in a non-stick skillet, until browned and crisped.

This is a great recipe!  I love french toast.  Over my decadent breakfast, I drizzled a bit of agave nectar.  It gave the meal the perfect amount of sweetness.  I had a little extra pumpkin mixture so I made a couple extra pieces and froze them for a quick, special breakfast when I don’t have quite as much time.  I served my two slices of toast with apples that I diced and coated in pumpkin pie spice.

Now I’m off to get supplies for my baking project at the grand opening of Whole Foods in the town over!  I was going to wait it out a couple days since I imagine it’s going to be very crowded, but I’ll take my changes.  I think it’s my duty as a food blogger to make sure I check it out today.  I’ll just keep telling myself that..

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