Paleo Pumpkin Bread French Toast
This Paleo Pumpkin Bread French Toast recipe was the first Paleo recipe I tried when Scott and I decided to live a Paleo lifestyle.
It's not a fast recipe, but, it sure is delicious! We decided if this is what it means to be Paleo, we're in for it!
Enjoy!
Ingredients
Pumpkin Bread
- 1 cup pepitas (pumpkin seeds)
- 1/3 cup pumpkin puree
- 6 dried dates, pitted
- 3 eggs
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of salt
French Toast
- 1/3 cup canned coconut milk
- 1 egg, whisked
- 1 teaspoon vanilla extract
- pinch of cinnamon
- 2 tablespoons coconut oil, melted
Directions
- Preheat the oven to 375 degrees.
- Roast the pepitas. Place a tablespoon of coconut oil in a medium sized pan over medium heat. Toss in the pepitas and roast on all sides for about 3 minutes or until lightly browned and fragrant.
- Next, add the pepitas to a food processor and process them down until they become a flour.
- Add the dates and puree.
- Then add the pumpkin puree, coconut flour, coconut oil, honey, vanilla extract, eggs, and all other ingredients for your bread. Puree until smooth.
- Grease a loaf pan with coconut oil, pour in mixture and bake for 30-35 minutes.
- Let cool.
- When pumpkin bread has cooled, whisk together the French toast ingredients (minus the coconut oil) in a shallow bowl.
- Heat up a skillet or griddle and add the coconut oil to it.
- Cut the bread into 1/2" - 1 inch slices, dip them in the egg mixture on both sides, then place on the griddle to cook for 2-3 minutes per side.
- Top French toast off with maple syrup and grass fed butter (or coconut butter for dairy free) and serve.