pass the pumpkin

This season, I’ve gotten a lot more creative with the pumpkin usage and it’s not over yet! 

• pumpkin smoothie
• vegan pumpkin French toast
• pumpkin spiced almond butter
• pumpkin spice “larabar” dough

Here is my latest creation!  While making the pumpkin French toast this weekend, I got the idea to make BAKED pumpkin French toast.  I noticed 1/2 of a lonely Italian loaf that was longing to be used up.  What better way then to try this out, vegan style.

I figured I could just wing it by using a flax “egg” or two, pumpkin puree + spices.

To my delight….

It worked!!! 

Better than I hoped!

The result was a very doughy + gooey, but crusty on top, vegan baked French toast. 

I loved making the individual portions in the little soup bowls.  You could even make smaller portions in ramekin bowls, which would be super cute.  You could also double the recipe and bake it in an 8x8 baking dish.

I loved that it held it’s shape when I scooped it out. 

Smothered with:

• pumpkin spice almond butter sauce [1T nut butter + 1T almond milk + microwave 15-20sec + stir = amaaazing]
• pumpkin butter
• walnuts
• banana [hiding under the sauce!]

The almond butter is underneath the pumpkin butter…you can kind of see it coming down in the front. 

Also topped with a drizzle of maple syrup.

I loved the broken up bread cubes.  It made eating easier! :)

And on the inside you have doughy, pumpkin, deliciousness, just waiting to be gobbled UP!

This was packed with pumpkiny flavor and kept me full for hours!  I recommend using any type of thick bakery bread like, challah, Italian, French, Ciabatta or Sourdough. 

Yummmmmm.

Did you see the Hangry Pants post, Macaroon Monday??  Just a fun little contest, put on by Heather, encouraging people to try a new kitchen creation.  This is my entry for that!  :)

Vegan Baked Pumpkin French Toast [serves 2]

• ~3c cubed day old bread [not soft sandwich bread]
• 2 flax “eggs” [2T ground flax meal + 6T warm water, whisked + let sit for 10min]
• 3T pumpkin puree
• 2T almond milk
• 1T sucanat [cane sugar or brown sugar]
• 1t cinnamon
• 1/2t vanilla
• 1/4t ginger
• pinch of allspice/nutmeg/cloves/salt

1. Preheat oven to 350*
2. After flax “eggs” are ready, whisk in all other ingredients, in a large bowl.
3. Add bread cubes and stir to coat with the batter.
4. Spray individual bowls or pan [bread loaf size] with cooking spray.  Also spray 1 side of foil that will cover the bowls/pan.
5. Add bread cubes to bowls/pan, letting excess batter drip off.
6. Cover with greased foil and bake for 25min.
7. Uncover and bake an additional 5min.
8. Top with bananas + nuts [optional] and broil for 1-3min, watching closely so it does not burn.
9. Scoop out, top + serve!

*If you don’t want to eat this with any sweet toppings, I would suggest doubling the amount of sugar you mix into the recipe.  The French toast alone is not very sweet.

Enjoy!!!

<3 Ashley

Check out my latest City Sports post – Healthy Sandwiches on the Run

all things pumpkin

Such a nice weekend!!  I’m finally starting to feel better too.  This head/sinus thing has really stuck around.  We had a really fun night Saturday with Pat, Natalie, Peter + Michelle.  Too bad I didn’t bring my camera because there were some of the most amazing costumes I have ever seen!! 

I hopped on the bike today for a little over an hour but took it really slow.  It felt great to do something active, besides walking the doggers. 

I took a weekend hiatus from oats, to make this magical breakfast again.

Vegan Pumpkin French Toast

I only made a triple decker this time because I used Ezekial English muffins, which are a bit more substantial.

Banana was layered in between the muffins and pumpkin butter + maple syrup + walnuts were smothered on top.

What a breakfast!!  This kept me full for hours.

I was determined to carve a pumpkin this year, but didn’t feel up to it all week.  I thought I was doomed because pumpkin carving tools were nowhere to be found.  Well, at least not at Target or Walmart.  Where do you get them???  However, I decided the pumpkin was going to get carved 1 way or another…so I got out a steak knife, a large spoon, and an xacto knife. 

 

I love the smell of big pumpkins and the gooey guts!!!

I had a hard time remembering pumpkin carving rules, like cutting the top at an angle, so it sits properly when you put it back on.  I drew my face on the pumpkin with a pen and messed up the mouth area a little bit.  At first, I carved the whole mouth out, which messed up when I added the other features to the pumpkin…luckily, I was able to stick the mouth back in to get the final look I wanted.

Sweet + salty, cinnamon pumpkin seeds were roasted.

And sooo delicious!!  I just tossed them with a little safflower oil, cinnamon, cane sugar, and a pinch of salt.  Roasted them at 300* for about 45min.  Deeeeeeeelish.  My stomach is grumbling from all the fibrous seeds.  Wooooooops.

Today was the first day I couldn’t wait for the sun to set!!! 

My pumpkin says “FEEEEEEEED MEEEEEEEE!!!”

Not too shabby, since I haven’t carved a pumpkin in about 8 years!

This week is a little hectic…gotta finish some things tonight.  See you tomorrow with a breakfast recipe that will knock your socks off.  Pumpkin included.

Night!!

Ashley