Sunday, November 3, 2013

Paleo Pumpkin Hazelnut Pecan French Toast

My obsession with Pumpkin continues!

Ingredients Cake: 
Almond Flour 2 cups
Pumpkin Purée 1 cup all natural 100%
Hazelnuts 1/2 cup chopped
Coconut Oil 1/2 cup
Agave/Honey/Maple 1/4 cup
Pecans 1/4 cup
Eggs 3 large
Coconut Milk 1/2 cup
Vanilla 1 tablespoon
Cinnamon 1 tablespoon 
Baking Powder 1 teaspoon 

Ingredients Creamy Maple Topping:
Almond Butter 1/2 cup
Maple Syrup 1/4 cup pure 

More Coconut Oil needed for greasing loaf pan and pan frying. 

Mix all Cake ingredients except Hazelnuts and Pecans until smooth batter forms.  Pour into greased standard loaf pan then top with the chopped Hazelnuts and Pecans.  Bake at 350 degrees for 20-25 minutes until golden brown (cover with foil if top browns too much).  Allow to cool then slice and pan fry in Coconut Oil until crispy and browned in both sides.  Mix Almond Butter and Maple Syrup to make creamy topping.  Spoon over the top if each slice.

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