Sunday, 21 September 2014

Pumpkin French Toast


You want pumpkin? I ( Lin @tumblinbumblincrumblincookie and So Fine was the Morning) will give you pumpkin. Breakfast pumpkin, too, because it's me. And peanut butter too on top, but that's up to your own choice.

Feeling squashed in here? Well keep reading, cause this is the best type of squash. Not the rush-hour-train-stranger's-sweaty-armpit-smell kind of squash, but lovely buttery golden pumpkin, sweet and creamy, married with the speckled brown eggy custard of french toast. That is a beautiful squash.

These are the ultimate breakfast--quick, easy, efficient. I guarantee you, you've already got all of these ingredients in your pantry! Whip it up, sit down with a cuppa and a good read, and have a good headstart to your day. Lin, over and out.


Pumpkin French Toast by Lin

You will need:

-2 slices bread, stale sops up better but fresh is great!
-1/2 a banana
-1/4 cup steamed pumpkin
-1/4 cup plant based milk
-cinnamon, nutmeg, ginger to your preference
-1 tsp maca (optional)(I use Organic Burst)
-1/2 tsp vanilla extract
-scant pinch salt

And that's it, guys! Heat up a pan on low heat on your stove and mix together the batter-- mash the banana and pumpkin till smooth, add the other ingredients and whisk. Dip in your bread and coat each side well, leaving it in for a while each side to let it soak in slightly. When your pan is hot enough such that a drop of water hisses and evaporates immediately upon contact, grease it with coconut oil/oil of choice and fry the bread--about 3-4 minutes on the first side and 2-3 minutes on the other side, till golden brown and lovely. Serve warm with toppings of choice.


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