Ingredients

The following ingredients have 2 Servings
  • 1 cup pepitas
  • 1/3 cup pumpkin puree
  • 6 dried dates, pitted
  • 3 eggs
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons Raw Honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/3 cup canned coconut milk
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • pinch of cinnamon
  • 2 tablespoons coconut oil, melted

Instruction

  • Preheat over to 375 degrees.
  • First we gotta roast those pepitas. Place a tablespoon of coconut oil in a medium sized pan over medium. Toss your pepitas in and roast on all sides for about 3 minutes or until lightly browned and fragrant.
  • Now add your pepitas to afood processor and process them down until they become a flour.
  • Add your dates and puree.
  • Then add your pumpkin puree, coconut flour, coconut oil, honey, vanilla extract, eggs, and all other ingredients for your bread. Puree it all up until smooth.
  • Grease a loaf pan with some coconut oil, pour in mixture and bake for 30-35 minutes.
  • Let cool.
  • When pumpkin bread has cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  • Heat up a skillet or griddle and add your coconut oil to it.
  • Cut your bread into 1/2-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  • Top french toast off with maple syrup and grass fed butter (or coconut butter for dairy free) because that’s what all french toast should be topped with.
  • Consume it. Thank the world that it’s fall. And love life.