I decided that we needed something different for breakfast besides our normal eggs and toast. Yesterday I received a nice shipment from So Delicious coconut milk products with one of their new products. I could not wait to try a glass of Pumpkin Spice Coconut Milk. Ever since they came out with the Coconut Mil Nog, I have been quite smitten.
Anyone like the Pumpkin Spice Lattes at Starbucks? I am not a fan and that is because it is probably made with soy milk. I know their drink is not vegan but somehow the flavors are not my favorite.
This Pumpkin Spice coconut milk is SO GOOD! I could not wait to make this recipe and share it with you. I made an Coconut Milk Nog French Toast last year that was great too. That recipe was located on the carton.
This year I had to make my own using pumpkin everything. My hubby should be happy because I have not gone quite pumpkin crazy as I did last year but I still have time! :-) This recipe was SO quick to make and prepare. You really do not need the eggs. It is quite custardy and flavorful with the vegan ingredients.
I cannot wait to put this milk in my coffee! I have to cherish this quart cause I do not know if my local stores are carrying it yet. Be on the look out because this IS a NEW flavor. You have to try it. I am looking forward trying my hand at another recipe soon.
Are these not beautiful? These are perfect for a brunch. Julianne, my almost year old baby, loved them and it was a nice break from her cream of wheat / oatmeal breakfast. She scarfed down two of these babies! Such an appetite.
I hope you take time to enjoy this recipe tomorrow, later today, or even this weekend.
What are your favorite pumpkin recipes for BREAKFAST?
Prep Time: 5 minutes
Cook Time: 10-15 minnutes
- 1 1/2 cups So Delicious Pumpkin Spice coconut milk
- 2 small ripe bananas
- 1/2 teaspoon vanilla extract
- 1 Tablespoon flax seed meal
- 4 Tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice (optional)
- 1 Tablespoon maple syrup
- 12 slices whole wheat bread
Blend the coconut milk, bananas, flax seed meal, spices, maple syrup, and vanilla extract and pour into a pie plate or shallow dish.
Heat a griddle to 350 degrees and melt a bit of butter.
Dip each slice of bread and allow each slice to soak a bit of milk. My bread slices were small. Add each slice to the griddle and cook for 3-5 minutes on each side or until golden brown.
Serve with crushed walnuts or pecans and a little maple syrup and a cup of pumpkin spice coffee.
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Labels: bake, bread, breakfast, brunch, coconut, coconut milk, Fall, french toast, grill, pumpkin, Pumpkin spice coconut milk, So Delicious coconut milk, soy-free, toast, vegan, Vegan recipes on Recipage, winter
