Make Something Monday: Pumpkin Spice French Toast

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:

Ingredients

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.

Make Something Monday: Pumpkin Chocolate Chip Waffles

So it’s pretty hot here in Chicago lately and, like Daria, I have to ask, “Is it fall yet?”

But rather than complain [too much] about the heat, today at breakfast, I decided to pretend it actually was fall. I figure, if Starbucks can have their pumpkin spice latte already, I can make pumpkin spice waffles.

“Health is Beauty” bonus: Pumpkin is high in vitamin A & carotenoids to make your skin glow & help to keep it wrinkle-free.

Ingredients

1 1/2 c Bob’s Red Mill all-purpose gluten-free flour
1 c brown rice flour
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp salt
3/4 tsp xanthan gum
1/4 c melted coconut oil
2 1/2 c So Delicious coconut milk
3 tbsp agave nectar or maple syrup
1 tbsp vanilla
1/3 c canned organic pumpkin
1/2 c gluten-free vegan chocolate chips

Preheat waffle maker until hot.
In a medium bowl, whisk together dry ingredients [fours, baking powder, baking soda, pumpkin pie spice, salt, & xanthan gum].
Add coconut milk, coconut oil, agave, vanilla, and pumpkin.
Mix ingredients together until smooth.
Fold in chocolate chips until distributed throughout batter.
Grease waffle maker with vegan butter, coconut oil, or a vegan non-stick spray.
Pour approximately 1/2 c of batter onto waffle griddle and bake until desired level of crispiness has been reached.

Party Favor: Pumpkin Spice/Gingerbread Cookies [v,gf]

Tonight, the Omnivore & I are throwing a Halloween party. I’m spending the morning cleaning & baking while he decorates with spider webs and glittery skulls. I love our parties because they give me the opportunity to introduce delicious vegan/gluten-free items to our many omni friends. It’s rare that friends aren’t surprised our fare is vegan, gluten-free, and/or sugar-free & many even ask for the recipe afterwards.

My first recipe on tonight’s party planning list: Gluten-free, Vegan Pumpkin Spice/Gingerbread Cookies [also soy-free & sugar-free]!

party piles.

Ingredients [inspired by Babycakes Covers the Classics‘ Gingerbread Cookies]

2 1/2 c brown or white rice flour [I used both because I ran out of my preferred brown rice halfway]
2 c Bob’s Red Mill all-purpose gluten-free flour
1/2 c arrowroot
3 tbsp ground ginger
2 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp xanthan gum
2 tsp sea salt
2 tsp baking soda
2 c melted coconut oil
2 1/2 c maple syrup
3/4 c unsweetened applesauce
1/2 c canned pumpkin
1/4 c vanilla extract
optional: a few dashes of pumpkin pie spice

In a large mixing bowl, sift together dry ingredients.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into dry & stir until just combined.
Scoop large spoonfuls* of batter onto a cookie sheet.
Bake for 15 minutes, or until golden brown with crispy edges.

*for more uniform cookies there are 2 options: 1. wet hands & roll dough into balls to place on cookie sheet  for perfectly round treats or 2. let dough chill covered in the fridge for 20-30 minutes, then cover a surface with rice flour & roll dough out to cut into shapes before placing on cookie sheet.