My Trader Joe’s find this week….Cinnamon Bun Spread! So I knew right away French Toast would have you happen this weekend! I had some canned pumpkin in the fridge, so this delicious breakfast was an easy, delicious weekend treat.
1 serving: 2 slices gluten free bread (or your favorite bread) 1 egg 1 tsp Pumpkin puree 1 tsp Cinnamon 1 tsp Pumpkin pie spice 2 Tbsps almond milk (or your favorite milk) Toppings: Cinnamon Bun Spread Powdered Sugar (optional)
Combine egg, pumpkin, spices and milk. Soak bread in mixture. Pre-heat skillet to med-high heat. Melt butter or add oil or oil spray to prevent sticking. Place soaked bread in. Cook until golden brown (about 3 min) flip and cook other side.
Top with Cinnamon Bun Spread and Powdered sugar and enjoy.
Fall has finally come to Arizona and it is a beautiful 81 degrees today.
The new puppy woke me up at 6 am and I had a can of pumpkin, so what better way to start a Sunday then with a good cup of coffee and some protein packed energy bites to get me through the week.
Pumpkin Spice Coffee Creamer
1 TBS Canned Pumpkin
1 Tsp Pumpkin Pie spice
4 oz of Non-Dairy Milk (your choice)
Stevia or Monkfruit to desired sweetness
Place all ingredients in a small mason jar and shake until well mixed.
Pumpkin Energy Bites
1 Cup Dates
1 TBS Molasses
1 TBS Maple Syrup or Honey
2 TBS Peanut Butter or Almond Butter
2 Tsp Vanilla Extract
1 Cup Oatmeal
1 Scoop Protein Powder
2 TBS Hemp Seed
2 TBS Chia Seed
2 TBS Flaxseed (ground)
2 Tsp Pumpkin Spice
Salt (to taste)
2 TBS Dried Cranberries
2 TBS Raw Pumpkin Seeds
1/4 Cup Chocolate Chips
In a blender or food processor mix dates, molasses, syrup, nut butter and vanilla. Then add dry ingredients and pumpkin, mix again. Scoop out into a bowl and fold in cranberries, seeds and chocolate chips. Roll into balls and refrigerate.