Plant-Based Pumpkin French Toast

gluten free pumpkin seed milk seed milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Nora Cooks.

A delicious plant-based version of French toast- perfect for pumpkin season. No eggs needed just a special easy-to-make sauce made from plant-based milk and pumpkin puree. Enjoy!

We love cooking with pumpkin seed milk-its creamy, has a very subtle flavor and its loaded with healthy nutrients.

INGREDIENTS

  • 1 cup pumpkin seed milk made with the NutraMilk
  • 1/2 cup pumpkin puree
  • 1/4 cup cornstarch
  • 2 tbsp. packed brown sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp.ground nutmeg
  • 1/4 tsp. ground ginger
  • 8-9 pieces thick bread, such as Texas toast or sourdough (Choose gluten-free option if appropiate)
  • vegan butter, for the pan

For pumpkin seed milk

  • 2/3 cup pumpkin seeds (90 g)
  • 1 quart water (946 mL)
  • pinch of Pink Himalayan salt (optional)

INSTRUCTIONS

  • Making pumpkin seed milk
    • Place pumpkin seeds and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid, add water. Replace lid.
    • Press Mix (do not change this default time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

  • In a shallow bowl, wide enough to fit a piece of bread, whisk together the milk, pumpkin puree, cornstarch, brown sugar, vanilla, cinnamon, nutmeg and ginger together until well combined.

  • In a large non-stick pan, add a tablespoon or so of vegan butter (or coconut oil) over medium-high heat and let it melt. Whisk the batter once more right before dipping the bread.
  • Dip each side of the bread, then add to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter to the pan as needed between slices.
  • Serve with vegan butter, maple syrup. Serve them whole or slice bread in strips. Enjoy!



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