This recipe is in honour of October, camping, crisp nights, frosty mornings with piping hot black coffee, dogs, love and real food.
8 slices “little big bread” by Macks Flax
1/2 cup pumpkin puree
3/4 cup almond milk
1.5 tbsp ground flax seed
1/2 tsp cinnamon
1 tsp vanilla extract
2 tbsp earth balance soy free spread
1/4 cup raw, organic, granulated sugar
1 cup water
4 small pears
2 cups strawberries
To prepare your vegan batter add bananas, milk, flax seed, almond milk, cinnamon, vanilla extract and pumpkin puree into hand blender vessel & blend well. If your mix is looking too thick or dry, add more almond milk a few tablespoons at a time.
Let mixture sit for at least 30 minutes to thicken up.
In small pot add peeled (or not) and sliced pears. I do not peel mine. Add water and sugar, heat until rolling boil achieved. Turn heat down to simmer and stir often until liquid is reduced.
In frying pan on medium heat add 1/2 earth balance until melted. Dip bread slices into liquid mixture and transfer to frying pan. Cook until browned on both sides. Avoid soaking for too long as bread will become too soggy.
Brioche bread works the best…FRESH sourdough is also amazing.
Plate with sliced strawberries, top with pear reduction – who needs syrup????? If you’re feeling extra saucy, add Tofutti cream cheese with pear reduction and “stuff” between two slices of french toast. Top with fresh fruit & cinnamon.
Serves 2-4 depending on how much you love it – I say it serves two.