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It’s fall. It’s October. Therefore, pumpkin must be infused in every meal of the day.
I’ve come to like pumpkin the more I eat it, (re: the more I recipe-test with it). I didn’t like pumpkin pie growing up, and have only started appreciating it over the last few years. I’ve seen special pumpkin addition everything; from coffees, to lattes, to ice cream treats, so I took on a personal mission to see what kind of pumpkin recipes I could come up with.
Did you try my Paleo Pumpkin Bars? Besides being gluten and grain free, there are no nuts, eggs, dairy, or refined sugar!
This recipe makes just enough French toast batter for 8 slices of gluten free bread, so if you are making more, increase the measurements accordingly!
I can’t say enough about Canyon Bakehouse gluten free bread. Specifically, the 7-grain is my favorite- taste and ingredient wise. It’s mostly organic and uses a mix of gluten free grains. The *only* ingredient I’m not thrilled about is xanthan gum.
The batter is thick with pumpkin so dripping off the excess is important so that you have enough and so that the French toast cooks properly.
Don’t forget, these don’t have to be reserved for slow Sunday mornings (like when I made these, see the sunshine peeking through?). Make, refrigerate, freeze, and enjoy throughout the week.
Just remember to use REAL maple syrup (if you’re going to sweeten them at all).
And if you decide to make these in the winter, spring, or summer, your secret is safe with me. 😉
Gluten Free Pumpkin French Toast (Dairy & Nut Free)
- Set a large pan on medium heat. Add the butter or oil.
- In a medium-sized bowl, add the rest of the ingredients (besides the bread) and whisk.
- In two batches, dip each piece of bread in the bowl, making sure to coat each side completely and letting the excess liquid drip off, then place in the pan.
- Flip after 3-5 minutes, when a slight crust is forming.
What are your FAVORITE pumpkin recipes? Let me know how you and your family enjoyed this recipe!