Tweaked from theRebar Cookbook
Why bother with vegan French toast when 1) youre not a vegan and, 2) you really like your usual French toast (egg and all)?
Good question. Lets consider if one fateful Saturday morning you discover your fridge unexpectedly and disappointingly devoid ofeggs(despite a raging French toast craving). What to do? Or perhaps your brothers new girlfriend is coming for brunch and shes vegan. What to make? Or maybe you simply wake up one day and think: hmm, Im going to try to cut back on my consumption of animal products (whether for health, ethical or environmental reasons). Where to start?
This delicious pumpkin coconut French toast is the answer to all of those puzzling questions. Youre welcome.
Ingredients
banana
1 cup pumpkin puree (organic & pure pumpkin no weird stuff!)
1 cup coconut milk
1 tsp vanilla
tsp nutmeg
tsp cinnamon
1 tsp arrowroot powder
tsp sea salt
5 or 6 slices sourdough bread (or whatever bread you like!)
Method
1.Throw all ingredients (banana, pumpkin, coconut milk, vanilla, nutmeg, cinnamon, arrowroot powder and sea salt) into a blender or food processor and whirl it all up until well combined.
2.Heat up a large skillet on medium heat and melt some coconut oil in there. While its warming up, transfer the bread (1 or 2 slices at a time) into the puree mixture, heavily coating it on both sides.
3.Transfer to the hot pan and cook until browned and crispy on both sides. Serve warm with a little dollop of any leftover coconut/ banana/ pumpkin puree mix and a little maple syrup!
