Pumpkin Pie French Toast Sticks
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.
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Pumpkin Pie French Toast Sticks (with Pumpkin Maple Sauce)
Serves: 1
Ingredients:
(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
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(For Sauce)
- 1 tbs. nut butter
- 1 tsp. pure maple syrup
- 1/2 tsp pumpkin purée
- 1 tsp. unsweetened almond milk
- Pumpkin pie spice to taste
Method:
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.
Raspberry Orange Rose Scones
Since I am now without a kitchen for two months and am behind on posting my recipes, I figured I would use the one or two totally free days I have left in Aspen to catch up! I just finished up with both auditions I needed to play, and am planning to go walk around the grounds and do some exploring later. Things are going to start up early next week and I’ll be a busy busy girl between rehearsals/practicing/lessons/etc., but for now, I can finally share the recipe I’ve been dying to post! I’ve been tweaking this recipe, and it’s finally almost perfect. I say almost, because nothing to me is ever really perfect, so if I make any changes I will eventually post them here. But that won’t be for a while, so I’d love for you to leave me your feedback either in the comments or on Instagram if you end up making them. Any feedback is good feedback (unless you’re obnoxious… So don’t be)!
These Raspberry Orange Rose Scones are made without butter or sugar, can be easily made gluten free or vegan, and contain a special ingredient that makes them smell (and taste) incredible – rose extract. I bought mine at Sur La Table, but you could probably find it at a similar specialty kitchenware store. The recipe could also be made with any other extract you like that you think would go nicely (almond, vanilla, etc) but I think the rose really makes the recipe!
Raspberry Orange Rose Scones (Serves: 16)
Ingredients:
Dry:
•2 cups oat flour (Blend 2 cups regular or gluten free oats in food processor until flour consistency)
•2 tsp. baking powder
•1/2 teaspoon baking soda
•1/4 tsp. kosher salt
•1/3 cup Cup-For-Cup Stevia in the Raw
PLUS •8 tbs. coconut oil
Wet:
•2 eggs (VEGAN: Use chia seed or flaxseed eggs. 1 tbs ground chia or flax + 3 tablespoons water per egg. Let sit for a few minutes to become gelatinous)
•1/4 cup 0% Plain Chobani greek yogurt (VEGAN: Use soy or almond milk yogurt)
•Zest of one large orange
•Juice of 1/4 large orange
•1 tsp. rose extract
•1/4 tsp. vanilla extract
•1 1/4 cups fresh raspberries
Glaze (optional):
•1 tbs. each egg white, fresh squeezed orange juice, and honey
Directions:
Preheat oven to 400 degrees Fahrenheit. Combine all dry ingredients in a bowl (except coconut oil) and combine. Slowly add the coconut oil, mixing by hand until the dry mixture becomes crumbly. Then, whisk the wet ingredients (except raspberries) in another bowl. Add raspberries, stirring gently as not to burst too many of the berries. This will ensure that there are still some chunks of fruit in the final product. Then, slowly mix the dry ingredients into the wet ingredients by hand until completely combined.
Split dough into two equal parts. On a floured surface, make a log out of each portion (about 10” x 4” x 1.5”). Cut both logs into quarters width-wise, then cut those quarters in half on the diagonal.
Assemble scones onto baking sheets that have been greased (I used coconut oil spray). If using the glaze, brush each individual scone with the mixture before putting into the oven. If you have enough raspberries left over, halve them and put on top of each scone as a garnish before baking. Bake about 15-20 minutes, or until golden brown.
Enjoy 🙂
