Pumpkin French toast
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Recipe type: Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I made ours in 2 large ramekins but I think it would be much better prepared in muffin tins unless you have a bunch of people over and want to cut the larger cakes into smaller servings.
Ingredients
The topping
  • ½ cup quinoa flakes
  • ⅓ cup roasted maple shelled flax (OMEGA CRUNCH really doesn’t lie when they say you can truly put flax on everything with their product)
  • 2 tablespoon maple syrup
  • 3 tablespoon coconut oil, melted
  • 1 teaspoon cinnamon
The toast
  • 3 cups gluten free bread, cubed (it has to be at least a day old)
  • 2 eggs
  • 2 tablespoon salba
  • 3 tablespoon pumpkin puree
  • 2 tablespoon almond milk
  • 2 tablespoon maple syrup
  • 2 tablespoon molasses
  • 1 tablespoon cinnamon
  • ½ teaspoon vanilla
  • ¼ teaspoon ginger
  • ¼ cup walnuts, crushed
  • pinch nutmeg
Instructions
  1. Preheat oven to 350F
  2. In a small bowl, combine topping ingredients
  3. Mix all toast ingredients (minus the bread) in a large bowl
  4. Add bread cubes and stir to coat with the batter
  5. Rub coconut oil into each ramekin (or muffin tin). Also rub coconut oil on one side of foil that will cover the bowls/tins
  6. Drop equal amounts of topping into the bottom of each ramekin or tin, pressing it firmly and evenly across the bottom
  7. Add bread cubes to ramekins/tins, letting excess batter drip off
  8. Cover with greased foil and bake for 35min if in ramekin and 15 minutes if in muffin tins
  9. Uncover and bake an additional 5min
  10. Scoop out and serve upside down to display toppings, or right side up!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2010/11/pumpkin-french-toast/