BREADS PUMPKIN FRENCH TOAST(click here to print)

PUMPKIN FRENCH TOAST

1. 1 1/4 cup Almond Flour
2. 4 tbsp Coconut flour
3. 1 1/2 tsp baking powder
4. 2 tsp pumpkin pie spice
5. 1 tsp cinnamon
6. 2 tbsp melted butter
7. 1/2 cup pumpkin puree
8. 1/2 cup sugar free maple syrup
9. 1/2 cup sugar equivalent
10. 1 tbsp vanilla extract
11. 6 eggs

Instructions

1. Preheat oven to 400 degrees.
2. Combine almond flour, coconut flour, baking powder, pumpkin pie spice and cinnamon and mix together well with a whisk.
3. Melt 2 tbsp butter and add vanilla extract, pumpkin puree, sugar free maple syrup and melted butter. (NOTE: If you're using a granulated sweetener then it will go in with the dry ingredients. I used a liquid and mixed it in with the wet ingredients.)
4. Crack your eggs in a separate bowl (make sure there is no shell.)
5. Add the wet ingredients and the eggs to the dry mix and blend well with an electric mixer.
6. Line a loaf pan with parchment paper making sure to leave paper hanging out at the sides so you can pull your loaf out after it bakes.
7. Bake for 50 mins.
8. Let your loaf cool in the pan about 10 mins on a rack and then remove the loaf to continue cooling by picking up the sides of the parchment paper and lifting out.
9. Slice into 16 slices and fry in a frying pan, or toast in a toaster until browned and crisp on both sides. (slicing will be easier when this loaf is completely cooled!) If you plan on freezing this then you won't have to toast or fry them up until you are ready to eat.
10. Serve with butter (or whipped cream) and maple syrup on top.

Per 2 Slices

1. 214 Calories; 16g Fat; 10g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4 net carbs
2. *www.uplateanyway.com*
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