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Category: Breakfast and Baked Goods

Pumpkin French Toast & Apple-Maple Compote

This is a family favorite that we have enjoyed for years.  My husband and I had a weekend getaway for our five year anniversary.  We had a great time visiting the San Diego Beaches, enjoying live music at Balboa Park and dinner in the Gaslamp Quarter.  Before we headed home, we had to find a great breakfast spot.  We love a great breakfast. We ended up going to a restaurant called the Breakfast Republic.  They served these huge French toast topped with fresh strawberries.  It was divine.

Once we were home, we reminisced about the crazy french toast.  I decided to recreate it for our kiddos.

This Pumpkin French Toast is one of the renditions of the recipe we have enjoyed for years. I hope you enjoy it as much as we do.


Ingredients

2 loaves of Hawaiian Bread (or bread of your choice)

6 eggs

1/2 cup pumpkin puree

1 tablespoon flaxseed meal

1 tablespoon whole wheat flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon clove

dash of salt

1 cup coconut milk

juice of 1/2 lemon

 

Directions

Pre-heat oven to 200 degrees F.

Place all ingredients in a blender and blend well.  Pour into a bowl.

Slice bread into 4 thick slices and quickly dip both sides of bread and place on griddle.  Bake each side for 2-3 min.

******Make sure not to let the bread sit in the egg mixture.  It will get soggy and ruin the finished product.  You simply need to quickly dip and flip the bread and dip again.*******

To keep French toast warm place in pre-heated oven

 

Apple Maple Compote

Ingredients

6 apples sliced

2 tablespoons butter

Juice of 1 lemon

1 teaspoon cinnamon

1 teaspoon nutmeg

pinch of salt

1 teaspoon maple extract

1 teaspoon vanilla

Directions:

Place all ingredients (except maple and vanilla extract)  in a medium stock pot and bring to boil.

Reduce heat to low and simmer for 5 minutes.

Remove pot from heat and let cool.

Stir in vanilla and maple extract.

 

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5.0 from 2 reviews
Pumpkin French Toast
Author: 
Recipe type: Breakfast
 
Delicious Pumpkin French Toast that is a family favorite.
Ingredients
  • 2 loaves of Hawaiian Bread (or bread of your choice)
  • 6 eggs
  • ½ cup pumpkin puree
  • 1 tablespoon flaxseed meal
  • 1 tablespoon whole wheat flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon clove
  • dash of salt
  • 1 cup coconut milk
  • juice of ½ lemon
Instructions
  1. Pre-heat oven to 200 degrees F.
  2. Place all ingredients in a blender and blend well.  Pour into a bowl.
  3. Slice bread into 4 thick slices and dip both sides of bread and place on griddle.  Bake each side for 2-3 min.
  4. To keep French toast warm place in pre-heated oven

Pumpkin Yogurt with Spiced Granola

For today’s Pumpkin and Pinterest feature recipe we are enjoying delicious, gut friendly Pumpkin Yogurt with Spiced Granola from Kiwi and Carrot. This is a nice little treat that my boys fell head over heels for.  They all agree that yogurt is the best all time food ever.

I altered the granola a bit to suit what I had on hand.

  • Added shredded coconut
  • Substituted the whole wheat flour for coconut flour
  • Substitute chia seeds for flaxseed meal
  • Substitute pepita seeds for pumpkin seeds

Coconut is great for improving the body’s ability to absorb calcium and magnesium, helping to maintain strong bones and teeth. 

Flaxseed is a powerhouse for omega-3 fatty acids.  These healthy fats promote heart health and aid in cancer prevention. 

Flaxseed is also a great source of fiber that encourages colon and digestive health. 

Pumpkin Seeds are rich in zinc and help boost the immune system and fertility. 

Ingredients

Pumpkin Yogurt
    • 1 cup plain Greek yogurt
    • ¼ cup (heaping) canned pumpkin puree
    • 2 tsp. pumpkin pie spice
    • 1 tsp. cinnamon
    • 2 Tbsp. pure maple syrup
Spiced granola
  • 2 cups rolled oats
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews, roughly chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. flaxseed meal
  • 1/4 tsp. salt
  • 2 Tbsp coconut flour
  • 1/2 cup coconut oil, melted
  • 2 Tbsp. honey
  • 2 Tbsp. pure maple syrup

Instructions

Pumpkin Yogurt
    1. Mix all ingredients in a bowl and stir well until combined.
Spiced Granola
  1. Preheat the oven to 275 degrees
  2. In a large bowl, combine all ingredients and mix well until combined.
  3. Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
  4. Remove from the oven but don’t stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.

Notes

*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.

5.0 from 1 reviews
Pumpkin Yogurt with Spiced Granola
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups granola, yogurt serves 2
 
Start your day with a deliciously filling pumpkin yogurt topped with spiced granola. Full of fiber and protein.
Ingredients
  • Pumpkin Yogurt
  • 1 cup plain Greek yogurt
  • ¼ cup (heaping) canned pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 Tbsp. pure maple syrup
  • Spiced granola
  • 2 cups rolled oats
  • ⅓ cup pumpkin seeds
  • ½ cup cashews, roughly chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. flaxseed meal
  • ¼ tsp. salt
  • 2 Tbsp coconut flour
  • ½ cup coconut melted
  • 2 Tbsp. honey
  • 2 Tbsp. pure maple syrup
Instructions
  1. Pumpkin Yogurt
  2. Mix all ingredients in a bowl and stir well until combined.
  3. Spiced Granola
  4. Preheat the oven to 275 degrees
  5. In a large bowl, combine all ingredients and mix well until combined.
  6. Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
  7. Remove from the oven but don't stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.
Notes
*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.

Pumpkin Pie Date and Nut Bars

These Pumpkin Pie Date and Nut Bars are a family favorite.  They are simple to make and very versatile.  It is easy to switch them up with various add-ins. That is why I am featuring them in the Pumpkins and Pinterest Write 31 days series.

4 cups gluten free oats

2 cups  craisins

2 cups Medjool dates

2 cups raw almonds (40g)

1 1/2 cup pumpkin purée

1/2 tsp salt

2 tsp pumpkin spice

2 tsp pure vanilla extract

 

 

Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smushing the bars, so your hands don’t get sticky.)

I use a silicone muffin liner to form them.

Caught a crumb snatcher in the act. 😄

 

Pumpkin Pie Date and Nut Bars
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 24
 
These Pumpkin Pie Date and Nut Bars are a family favorite. They are simple to make and very versatile. It is easy to switch them up with various add-ins
Ingredients
  • 4 cups gluten free oats
  • 2 cups craisins
  • 2 cups Medjool dates
  • 2 cups raw almonds (40g)
  • 1½ cup pumpkin purée
  • ½ tsp salt
  • 2 tsp pumpkin spice
  • 2 tsp pure vanilla extract
Instructions
  1. Pulverize the oats in a food processor, then add all other ingredients and blend very well.
  2. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smashing the bars, so your hands don’t get sticky.)
  3. I use a silicone muffin liner to form them.


Classic Pumpkin Muffins

Today’s Pumpkin and Pinterest feature recipe are Classic Pumpkin Muffins from Making Healthy Choices.


These have an extra bit of flare with the added pumpkin seeds on the top.


I made a couple of changes to the original recipe.


I swapped the buttermilk for 1 cup of yogurt.

I added 2 Tablespoons of flaxseed meal

I swapped 1 cup of all-purpose flour for oat flour (oatmeal run through the processor)


Nutrition-licious Benefits

  • Oats (Oatmeal)
    • Offers protein and fiber, causing you to feel full longer.
  • Pumpkin and Pumpkin Seeds
    • Contains L-tryptophan, an amino acid that helps with sound sleep and lowers depression.
    • Helps skin achieve a clear, healthy glow because of the B vitamins and various mineral (including zinc), phytonutrients, and fatty oils.
  • Flaxseed meal
    • Excellent source of alpha-linolenic acid (vitamin F)
    • Provides a mucilage that is an effective intestinal tract cleanser.
    • Helps to prevent breast and prostate cancer.
  • Cinnamon
    • Aids and relieves indigestion

 

 


 

5.0 from 3 reviews
Classic Pumpkin Muffins
Author: 
Recipe type: Breakfast
Serves: 24
 
These healthy pumpkin muffins are low in sugar and fat. They are an excellent source of fiber and are perfect for school lunches, snacks, and breakfast.
Ingredients
  • 1 cup puréed pumpkin
  • ¼ cup oil (coconut oil)
  • 2large eggs
  • 1 teaspoon vanilla
  • 3 tablespoons molasses
  • ¼ cup brown sugar
  • 1 cup yogurt
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup roasted pumpkin seeds
Instructions
  1. Preheat oven to 350°
  2. Prepare muffin tin liners
  3. Combine all wet ingredients and brown sugar.
  4. Mix well
  5. In a separate bowl combine whole wheat flour, spices, baking soda and salt.
  6. Mix well
  7. Mix dry ingredients into wet ingredients and combine until blended. Do not over mix.
  8. Use ¼ cup cookie scoop to fill liners and top with pumpkin seeds.
  9. Bake 18 to 22 minutes or until toothpick comes out clean

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