vegan pumpkin french toast; after school “snack”
homemade no-knead bread, homemade “egg” batter, organic pumpkin seeds, and organic powdered sugar.
Recipe:
- old stale rustic bread, or some other hard kind
- 1 cup of chilled coconut milk (should be thick)
- 1 tbsp of ground flax seeds
- 3 tbsp of water
- ¼ cup pureed pumpkin
- 1 tsp of ground cinnamon
- 1 tsp of vanilla extract
- ½ tsp salt
- ¼ tsp of nutmeg
- 1 tbsp of agave syrup
- maple syrup and pumpkin seeds for topping
First combine flax seed and water for it to thicken like an egg. Stick it in the fridge and wait 5 minutes. Then add coconut milk, pumpkin, cinnamon, vanilla, salt, nutmeg, and agave. Mix well. Put oil in pan on low heat. Dunk the bread into the batter, removing excess batter as it splashes in the hot oil. Fry until golden brown on both sides. Sprinkle with powdered sugar, pumpkin seeds and drizzle on the maple syrup. EnjoY