Paleo Pumpkin Bread French Toast

• 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

1. Preheat the oven to 375 degrees.
2. 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.
3. Next, add the pepitas to a food processor and process them down until they become a flour.
4. Add the dates and puree.
5. Then add the pumpkin puree, coconut flour, coconut oil, honey, vanilla extract, eggs, and all other ingredients for your bread. Puree until smooth.
6. Grease a loaf pan with coconut oil, pour in mixture and bake for 30-35 minutes.
7. Let cool.
8. When pumpkin bread has cooled, whisk together the French toast ingredients (minus the coconut oil) in a shallow bowl.
9. Heat up a skillet or griddle and add the coconut oil to it.
10. 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.
11. Top French toast off with maple syrup and grass fed butter (or coconut butter for dairy free) and serve.

Recipe Source