This time last week, I transformed my fall weather wishes into pumpkin waffles, hoping the spices would somehow manifest a change of temperature. Today, there’s a cool breeze and crisp autumn smell in the air, so it seems even more appropriate to break out the canned pumpkin once more. Inspired by the Vegan MoFo mastermind herself, I based my gluten-free, corn-free version of this pumpkin french toast on Isa’s recipe in Vegan Brunch. Add to that a little extra fall spice & a dash of agave sweetness & I found a recipe that perfectly satisfied my craving for fall [and, for that matter, my unexplainable recent craving for french toast].
And since I can’t seem to talk about french toast without quoting Leslie Mann’s character from The 40-Year Old Virgin, here’s this:
1 c canned pumpkin [preferably organic]
1 1/2 c So Delicious coconut milk
2 tbsp arrowroot powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp ground cloves
1 tbsp agave
1 tsp vanilla extract
6-8 slices Food for Life gluten-free bread*
Place all ingredients except for bread into blender & process until combined.
In a large bowl, soak bread pieces in mixture for at least 10 minutes on each side.
[For more flavorful french toast, soak pieces for several hours before preparing.]
Lightly grease a medium to large skillet with coconut oil or spray.
Fry each pre-soaked slice over medium heat until golden brown on each side.
Top with real maple syrup & a sprinkle of cinnamon. Enjoy.
*Tidbit of Truth: The awesome thing about making this recipe gluten-free is that, while normally it calls for slightly stale bread, even the best gluten-free bread already seems slightly stale even when it’s fresh out of the package. Not hating, just saying…it’s perfect.