paleo pumpkin french toast
Let me just start this post with the fact that I really want it to be fall. I want to experience the cool weather and fresh air oh-so-badly. It doesn't help that most of my maternity clothes are leggings/jeggings in various colors and it's still hot as ish in South Florida. I have to say, this is the first year I've ever wished for cooler weather. (What is happening to me?!) To make myself feel a little better, I bought a few cans of organic pumpkin and some Nikki's Coconut Butter, Pumpkin Spiced Donut - kind of makes it feel more like fall, right? (Side note: after trying her Pumpkin Spiced Donut flavor, I kind of told Nikki she's the most amazing person in the world for inventing it. It's that delicious.)
Anyways, my latest obsession/craving has been cashew butter. Straight from the jar or on top of bananas. It was then I knew I had found a recipe miracle when I made Civilized Caveman's banana bread. Moist and almost soufflé-ish, only using 1/2 cup of coconut flour in the entire batch, it's mostly eggs and bananas (and cashew/almond/nut butter!) your'e eating. Genius.
Then my life changed again. Patrick and I went to one of our local breakfast places the other morning, Blondies, where their special was Pumpkin French Toast. Somehow we both managed to resist that gluten temptation, but for me, I didn't let it go without a promise to myself I'd try to make a paleo version. Luckily, I knew the perfect recipe to modify, and ended up with some delicious paleo pumpkin french toast (with bacon, of course).
Start with the above mentioned banana bread.
Instead of four bananas, use 2.
Add:
a can of pumpkin (I didn't add the pecans as he lists as an option for a pumpkin variation, but that sounds yummy too!)
1 tbsp pumpkin spice
~3 tbsp Nikki's Coconut Butter, Pumpkin Spiced Donut
Cook as indicated in the recipe link.
If you want to turn it into french toast:
Heat some coconut oil or grassfed butter on a pan.
In a wide bowl, beat together:
one egg
a splash of almond milk
dash of cinnamon
Coat your bread slices in the mixture, being careful not to break the bread. Cook in the pan until it's your idea of the perfect french toast color.
Needless to say, this "bread" didn't last long.
Anyways, my latest obsession/craving has been cashew butter. Straight from the jar or on top of bananas. It was then I knew I had found a recipe miracle when I made Civilized Caveman's banana bread. Moist and almost soufflé-ish, only using 1/2 cup of coconut flour in the entire batch, it's mostly eggs and bananas (and cashew/almond/nut butter!) your'e eating. Genius.
Then my life changed again. Patrick and I went to one of our local breakfast places the other morning, Blondies, where their special was Pumpkin French Toast. Somehow we both managed to resist that gluten temptation, but for me, I didn't let it go without a promise to myself I'd try to make a paleo version. Luckily, I knew the perfect recipe to modify, and ended up with some delicious paleo pumpkin french toast (with bacon, of course).
Start with the above mentioned banana bread.
Instead of four bananas, use 2.
Add:
a can of pumpkin (I didn't add the pecans as he lists as an option for a pumpkin variation, but that sounds yummy too!)
1 tbsp pumpkin spice
~3 tbsp Nikki's Coconut Butter, Pumpkin Spiced Donut
Cook as indicated in the recipe link.
If you want to turn it into french toast:
Heat some coconut oil or grassfed butter on a pan.
In a wide bowl, beat together:
one egg
a splash of almond milk
dash of cinnamon
Coat your bread slices in the mixture, being careful not to break the bread. Cook in the pan until it's your idea of the perfect french toast color.
Needless to say, this "bread" didn't last long.