Pumpkin Custard French Toast

This recipe could also be called “Pumpkin Coffee Creamer Reclaimed.”   Essentially, I add a couple eggs to the pumpkin creamer that is already well-stocked in my fridge, and we have some delicious pumpkin french toast batter!

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INGREDIENTS:

  • 2 cups Pumpkin Coffee Creamer
  • 2 Large Eggs
  • 8 Slices of Bread (slightly stale brown rice bread or New Cascadia Honey GF bread works well!)
  • Ground Cinnamon

DIRECTIONS:

1.   Preheat griddle to high (or 400° F). Add 1 tsp of butter to grease the surface.

2.   Preheat oven to 170° F.

3.   Whisk eggs and blend with pumpkin creamer in a flat bottomed bowl or dish.

4.   Soak each slice of bread for 30 seconds in the batter.

5.   Place bread on preheated griddle and sprinkle cinnamon on the top.

6.   Cook bread for 3 minutes, or until the bread is browned and crispy.

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OPTIONAL Topping Ideas:

  • Almond Butter
  • Maple Syrup
  • Toasted Pecans
  • Vanilla Nonfat Greek Yogurt
  • Pumpkin Nonfat Greek Yogurt
  • Sauteed apples with cinnamon

Pumpkin Coffee Creamer

When pumpkin lattes are released early each fall, I am the girl who is standing in the front of the line at the coffee shop. I love them! But they do have a fair amount of sugar, processed ingredients, and (surprise!) gluten. Yikes! As necessity–or desperation–is the mother of invention, I had some trial and errors in my kitchen until I created a pumpkin coffee creamer that is delicious, satisfying, and made with solid, gluten-free ingredients.

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INGREDIENTS:

  • 32 oz Vanilla Almond Milk, Unsweetened
  • 32 oz Coconut Milk, Unsweetened
  • 7.5 oz (1/2 can) Pumpkin Puree
  • 3/4 cup Raw Honey
  • 1/4 cup Mulling Spices in Satchel (or 1 tbsp Pumpkin Pie Spice)
  • 1 tsp Vanilla extract

DIRECTIONS:

1.   Combine ingredients in a large sauce pan over medium heat.

2.   Stir periodically, allowing ingredients to simmer for 45 – 60 minutes.

3.   Remove spice satchel, and pour the liquid through a mesh strainer to catch the pulp.

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4.   Pour the strained liquid into a glass jar and store in your refrigerator.

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5.   Serve a healthy portion with coffee (I add 1/4 cup of the milk for a 16 oz cup of coffee).  Shake well before each use as the pumpkin may to settle.

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Makes 2 quarts, or 32 servings of 1/4 cup, 35 calories per serving.

Egg White and Sweet Potato Casserole

Casserole (3)

Finding the time and motivation to prepare a healthy breakfast every day is rather challenging, so I have become a huge fan of making frittatas and casseroles that will last for several days in a row. That way, I can reheat my delicious, veggie-rich and protein breakfast in just a couple minutes. This recipe almost functions as a quiche, as the sweet potato lined dish almost functions like a crust. As always, subbing other veggies for the zucchini definitely works.

INGREDIENTS:

  • 2 medium 5″ sweet potatoes (orange and/or white flesh)Casserole (1)
  • 1/4 cup sharp cheddar cheese
  • 1 medium zucchini, shredded
  • 1/2 sweet onion, finely chopped
  • seasoning to taste (sea salt, fresh ground pepper, fresh rosemary)
  • 6 egg whites
  • 1/2 cup almond milk

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Peel the sweet potatoes and then slice them into very thin discs. Set aside 12 discs for the top, then layer the bottom of a glass casserole dish with the sweet potatoes.
  3. Pile the grated zucchini, cheese, chopped onions and seasonings.
  4. Add the leftover 12 discs of orange sweet potatoes on the top of the casserole.
  5. Whisk together the egg whites and almond milk and pour over the vegetables.
  6. Bake for 60 – 75 minutes. The casserole is done when it doesn’t jiggle.

Casserole (2)

Makes 4 servings, 130 calories per serving.

Homemade (Dairy-Free) Creamer

Vanilla Spice Almond Milk

When a certain well-known coffee shop recently came out with the delicious Vanilla Spice latte, I was enthralled! The simplicity of a warm vanilla latte mixed with the spicy cardamom was absolutely delicious. After indulging in this sugary treat one too many times, I decided it was time to see if I could recreate my own version with raw ingredients and less processed sugar. And now I cannot get through my morning without it.

INGREDIENTS:

  • 1/2 Gallon of Vanilla Unsweetened Almond Milk (or Coconut Milk works too)
  • 1 tsp Cardamom seeds
  • 1/4 cup of honey
  • 1/2 tsp pure vanilla extract

DIRECTIONS:

  1. Combine all ingredients in large sauce pan over low-medium heat.

photo 12.  Cover and let it simmer for 45 – 60 minutes, stirring occasionally. The longer it simmers, the more of the delicious cardamom flavor will come out.

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3.  Pour the liquid through a mesh strainer to catch the cardamom seeds.

4.  Pour the strained liquid into a glass jar and store in your refrigerator.

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5.  Serve a healthy portion with coffee (I add 1/2 cup of the milk for a 16 oz cup of coffee). Due to the chemistry of the almond milk and the coffee, curdling does occur sometimes, but the texture and taste should be unhindered.

Makes 8 cups, 60 calories per cup (or 30 calories per 1/2 cup serving)