So good it doesn’t need maple syrup, not that you shouldn’t feel free to top this toast with a little. There is maple syrup in the recipe, so it already has some sweetness. I found putting syrup on the toast masked the flavor of the pumpkin and spices so if you must, a little dab’ll do you as the old saying goes. Of course, you can substitute sweet potato or squash puree for the pumpkin and the spices can also be altered depending on your family’s tastes.
In a one-inch-deep bowl combine:
- 1/4 cup pumpkin puree
- 1 cup non-dairy milk
- 1 tablespoon arrowroot
- 1 1/2 tablespoons pumpkin protein
- 2 tablespoons maple syrup
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon (or allspice)
- 1/2 teaspoon vanilla extract
- pinch of salt
Whisk together until well combined. Over medium high heat, in a large skillet heat:
- 2 tablespoons olive oil
Using a total of 8 slices of gluten-free bread, soak slices in the mixture (I found pressing down on the second side helps it absorb the pumpkin mixture). When the oil is hot, add the bread. Continue dipping slices until the skillet is full. Brown on the first side for about 3-4 minutes before turning and cooking on the second side for about the same time or until brown and crispy. You may want to turn them several times to get all sides browned and crispy. Add more slices as you remove those that are cooked. The last slice may need a little help absorbing the liquid since most of it will already be used. I took a spoon and scrapped the last remaining mixture onto the second side. Serve immediately. Makes 4 servings of 2 slices each.
cookingwithoutallergens 