Autumn is now in full swing and it’s time to go picking orange hued fruits and vegetables. Okay, so I’d like to think that Autumn is indeed in full swing but that’s not quite the case here in Southern Cali. How about where you live? Are the leaves already changing colors and is the air cool and crisp in your area? Here it’s been somewhat cool every now and then, but the weather can’t seem to decide whether to stay Summery or whether to move on.
Pumpkin, ginger, spices…Ahhh they are all “comfort” foods and they definitely scream Fall to me. Although, I tend to be the type of person who eats foods and produce out of season more often than not. But since I love Fall and all that it has to offer, I will most likely be using those ingredients in most of my cooking.
Yesterday I was hankering for a good and hearty french toast a la pumpkin-mode.
The thing about french toast (or Froast as I like to often call it) is that it can easily come together in a pinch while the result itself looks super fancy and delicious! This recipe is so simple yet the pickiest eater will probably go head over heels, as long as he or she likes pumpkin and spices.
Pumpkin French Toast with Pecan Chunks
I love to use pumpkin as an ingredient because although it might not look so significant in terms of upping our intake of nutrients, it all adds up in the end and something is better than nothing. Pumpkin contains a chock-full of vitamins, minerals, antioxidants and fiber!
Serves 2 people
- 4 slices of bread (I used Rudi’s GF bread)
- 2 whole eggs
- 1/2 C pumpkin puree (the Organic kind tastes the best!)
- 1/4 C milk
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice*
- 2 TBSP chopped pecans
- 6 drops of Stevia (or 2 TBSP brown sugar)
- PAM for the skillet
*Note: Pumpkin spice can be made with 1/8 tsp cloves+1/8 tsp nutmeg+1/8 tsp cinnamon+1/8 tsp ginger
- Grab a medium bowl and whisk together the eggs, pumpkin, and milk. Then add the spices and Stevia or sugar. Whisk until it’s well incorporated.
- Dunk the bread pieces in the mixture and evenly coat it. The mixture might be a bit thicker than usual due to the pumpkin.
- Spray the skillet and heat it on medium-high heat. Place the coated bread slices on the skillet and sprinkle the pecan pieces on top. Cook for about 1 minute or until it’s golden brown. Flip and cook the other side for a little shorter period of time since the skillet is already hot.
Serve with yogurt and fruit on top! Ta-daaaa.
And to make matters more serious, this morning’s breakfast featured pumpkin oats, which was cooked in full fat coconut milk, bananas, cinnamon, pumpkin spice, and flax seeds. After transferring it to a bowl I decided to drizzle on some more coconut milk, sunbutter, and pecans! I don’t know what it is about coconut milk that has me drinking it out of the can. Oh boy.
Yeap, my husband and I will soon be in pumpkin therapy. I have a choice you see, but he doesn’t since I’m the cook in this house.
*Cue evil snickering noise*
For Your Fall Treats Viewing Pleasure:
I have received a few approvals from you guys regarding the LINK-UP PARTY I’ve been thinking of hosting! Thank you so much for your enthusiasm because it’s really contagious and encouraging. Just when I thought, “baahhh forget it”, some of you guys were more than excited to join in, and that was enough of a sign to go with the flow! I just want to clarify that I will be making a link button that you can paste onto your post, and then you can send me the picture, post URL link, and a short excerpt or explanation of it (email: email@example.com)! Like I said before, the “lesson” doesn’t have to be formal. If you simply have a really easy recipe that you can’t wait to share, a how-to-improve your running post, a how-to-fuel-yourself better post, or even a how-to cut a pumpkin post (these are all examples of what you can do), then that will count as a link-up worthy lesson. I’m thinking Thursdays would be better than Fridays, though I’m not 100% sure on that. What do you guys think?
What Fall dishes and treats are your favorites?
Do you enjoy baking or cooking more?