Pumpkin French Toast with Blueberry Topping

HAPPY NEW YEAR!!

Just because the holidays are over doesn't mean the wintery season is over.  One of my favorite seasonal ingredients is pumpkin! When I came across PaleOMG's recipe for pumpkin french toast, I knew I had to try it. The secret is to grind pumpkin seeds (pepitas) into flour. While waiting for the pumpkin bread to cool before turning it into french toast, my non-paleo parents couldn't wait and decided to sample the pumpkin bread. They absolutely LOVED it and after one bite, my dad said that it was better than my mother's pumpkin bread recipe and much fluffier :)

I wanted to make a fruity topping to complement the pumpkin, so I used blueberries. The topping was easy, delicious, and full of antioxidants.  In hindsight, I should have omitted the topping because the pumpkin was rich enough, or I should have saved the blueberries for something plain like coconut pancakes/waffles. This still tasted great though and there were no leftovers. Everyone licked their plates clean haha

 
Paleo Pumpkin French Toast with Warm Blueberry Topping

PUMPKIN BREAD (adapted from PaleOMG):
Serves: 4

1 c pumpkin seeds (pepitas)
1/2 c pumpkin puree
6 dried dates, pitted
1 egg, 4 egg whites
2 tbsp coconut flour
2 tbsp coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

1. Preheat oven to 375 degrees F.
2. Heat a medium sized pan over medium heat.  Melt 1 tbsp of coconut oil and roast pepitas on all sides until lightly browned and fragrant, about 3 minutes.
3. Add roasted pepitas to food processor and pulverize until they become a flour.
4. Add dates and puree.
5. Add remaining ingredients and puree until smooth.
6. Grease a 9.3x5.2 in bread pan with coconut oil. Pour in pumpkin batter and bake until cooked through, about 25-30 minutes.

PUMPKIN FRENCH TOAST
1/4 c coconut milk
2 egg whites
1/4 tsp cinnamon
2 tbsp coconut oil

1. Heat griddle to medium heat.
2. When pumpkin bread has cooled, whisk coconut milk, egg whites, & cinnamon together. Slice bread into 1/2-1 inch french toast "sticks" and dip into egg mixture on both sides.
3. Melt coconut oil in griddle. Place french toast sticks on griddle, cook for 2-3 minutes per side.
4. Top french toast with blueberry topping (below), maple syrup, or grass-fed butter.


BLUEBERRY TOPPING
1.5 c frozen organic blueberries*

1. While you are making the pumpkin bread & french toast, put blueberries in colander to thaw.
2. Once thawed, place blueberries in a small pot on medium-low heat and simmer until juices come out and berries burst easily, about 15-20 minutes.
3. Serve on top of french toast.

*NOTE: If using fresh blueberries, add 1/4 c water to pot before simmering.