I don’t really consider myself a person that likes to go with fads. I mean, I did start watching Breaking Bad recently. And yes, I guess you could consider the whole “clean eating” thing sort of a fad (although it should really be more standard instead of a fad, but I won’t go there now). Overall, I don’t do what everyone else is doing just for the sake of fitting in. One exception I make, however, is the autumnal fad we all know and love…
Pumpkin. Spice. Everything.
I’m sure you’ve seen memes going around, especially the one that says, “Girls be like, ‘TiMe F0R UgGS anD PuMPKiN SPiCE LAtTeS!!*~’” Minus the Uggs, I am definitely one of those girls. Well, and the latte part, since I’ve given up caffeine. But I definitely subscribe to the whole cult following of “pumpkin spice everything,” and so far this month, I’ve already made and bought several pumpkin-flavored goodies. Pumpkin oatmeal, spicy pumpkin grilled tofu, pumpkin green smoothies, pumpkin greek yogurt, pumpkin salsa, pumpkin tea… Seriously, I will have pumpkin in anything. Autumn is by far my favorite season, fashion-wise, food-wise, and otherwise. There are so many things about it that I absolutely love, that I can’t have during any other season.
Like these “pumpkin pie” french toast sticks. With a pumpkin maple sauce for dipping.
At the risk of sounding obnoxious… You need to make these as soon as possible. They are SO pumpkin-y and tasty, and they fill you up really well, especially when served with a little bit of fruit on the side. They also make your kitchen smell like Thanksgiving. Basically, it’s a win-win.
Pumpkin Pie French Toast Sticks (with Pumpkin Maple Sauce)
(For French Toast)
- 2 slices bread (I used original Ezekiel), each cut into four strips
- 1 egg
- 1/4 cup pumpkin purée
- 2 tbs. unsweetened almond milk
- 1/4 tsp. pumpkin pie spice
- Stevia or honey to sweeten (optional)
- 1 tsp. coconut oil
- 1 tbs. nut butter
- 1 tsp. pure maple syrup
- 1/2 tsp pumpkin purée
- 1 tsp. unsweetened almond milk
- Pumpkin pie spice to taste
For french toast, set aside bread sticks and combine the egg, pumpkin, almond milk, pumpkin spice, and stevia/honey (if you’re using it) in a dish. Whisk thoroughly with a fork until completely combined. In a pan, heat the coconut oil on medium and make sure that it covers the pan evenly. Dredge the bread sticks in your eggy mixture making sure they are covered on all sides, and place them one by one into the pan. For best results, try to keep them from touching. After about 3-5 minutes (or until golden brown), flip the french toast sticks to the other side. After another 3-5 minutes, remove from pan. Assemble your sauce by stirring all the ingredients together, and then serve.