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Pumpkin French toast sticks

Pumpkin french toast sticks

Pumpkin french toast sticks are just perfect for international French toast day. They taste amazing. All the infusions of Autumn are there. The hints of gingerbread, the sweetness of the pumpkin and the chocolate sauce are just wonderful. I know I should probably get started on making all those festive recipes, but I am still stuck on pumpkin and fall over here?!

Pumpkin french toast sticks are just perfect for international French toast day. They taste amazing. All the infusions of Autumn are there. The hints of gingerbread, the sweetness of the pumpkin and the chocolate sauce are just wonderful. I know I should probably get started on making all those festive recipes, but I am still stuck on pumpkin and fall over here?!

It’s actually quite funny, but I have never had pain perdu at any restaurant in France within the five years we have lived here. French toast is quite famous for that matter, but I haven’t actually had the typical Pain perdu in the country of it’s origin. Funny or bizarre?! I’ll go with bizarre, quite like a few things in France that haven’t made sense over the years just because some things can’t be figured out, it’s just French.

First off, baking your very own pumpkin bread is a must. Banana bread is my absolute favorite, but I have to declare PUMPKIN bread I might love you just as much as banana bread. ALMOST. Pumpkin French toast sticks, I might love you the most! I really love pumpkin and there is a certain kind that I love the most. It’s sweet, dense and reminds me of my mother’s pumpkin fritters.

Not a lot comes close to my mothers cooking, she makes the proper comfort food, called BOEREKOS, and I swear even the French can’t come close to all of that home cooking. But tastes differ, some like it fresh and light, others love it loaded and heavy. Loaded and heavy is just the South African way. We always add some extra butter, sugar and cream. Things have to be super sweet, creamy and buttery! is there any other way?

Talking about all things buttery, sweet and creamy…These Pumpkin French toast sticks are right up there! They are so so good and the vegan egg is even better than the actual egg dip. The sugary crust of the coconut sugar is a must and the creamy chocolate sauce is the actual cherry on top!

You have to give this recipe a go!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Difficulty

Beginner

Pumpkin french toast sticks

Pumpkin french toast sticks

Ingredients 

  • 1 Cup spelt (or any other flour you prefer like whole wheat or plain white flour)
  • 1/2 cup roasted pumpkin
  • 1 1/2 tsp baking powder
  • 1/3 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 heaped tbsp coconut oil
  • 1/4 cup flax seed flour
  • 1/2 cup almond milk
  • 1/2 tbsp apple cider vinegar
  • 1 tsp vanilla essence
  • 1/4 tsp salt

Vegan egg mix

  • 1 tbsp chia seeds
  • 1/4 cup aquafaba (chickpea brine)
  • 1/4 cup milk
  • 1 tbsp maple syrup
  • 1/2 tsp gingerbread spice
  • Pinch of salt

Chocolate sauce

  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup cocoa powder
  • 1/4 cup coconut cream

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Sift together the flour, baking powder, spices and salt together.
  3. Mash the pumpkin and then add the coconut oil, flax flour, milk, apple cider and the vanilla essence.
  4. Gradually add the dry into the wet ingredients and then mix well, pour into a pre-smeared bread tin and then bake for 15-20 minutes until cooked through.
  5. Wait to cool and then remove from the bread tin, slice off the crusts and then into thick sticks/strips.
  6. Blend together the egg mixture and place the pumpkin bread sticks in the mixture for up to an hour to soak up all the juices.
  7. Fry them in coconut oil on medium turning the sticks every three minutes or so until browned.
  8. Wait to cool before rolling in the coconut sugar, serve with the chocolate sauce and roasted chopped hazelnuts.

Hope you’ll give this recipe a go and love it as much as we do! My son and I have devoured this whole plate…

M*

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