Vegan Pumpkin Chia French Toast
Ingredients
- 1 ½ tbsp ground chia seed measured after grinding
- 1 cup non dairy milk I use almond milk
- ½ cup pumpkin puree
- 2 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon vanilla
- ½ tablespoon maple syrup
- dense crusty bread such as a french baguette Gluten free, if needed.
Instructions
- Combine all ingredients except for bread in a bowl and whisk to thoroughly incorporate. Set aside to thicken for 10 minutes.
- While mixture thickens slice bread, if needed into ½ tp ¾ inch thick slices.
- Heat a bit of vegan butter or oil in a skillet or griddle over medium.
- Dip slices of bread in chia custard coating both sides for about 30 seconds to soak up some of the mixture.
- Place in skillet and cook until browned, about 3-4 minutes. Flip and cook again until browned, about 3-4 more minutes.
- Continue until all slices have been prepared. You can keep the finish french toast warm until serving by placing on a baking sheet in an oven set to 200 degrees.
- Serve with real maple syrup, coconut whip cream, or any other toppings you like.
Notes
- To freeze: Place in a single layer on a baking sheet and place in the freezer for a couple hours. Transfer to a zip top bag or freezer safe container and enjoy up to a month.
- To warm: Heat oven to 350 degrees and place desired number of pieces on baking sheet. Bake for 3-4 minutes or until warmed through.