As promised, back to normal recipe posting schedule after sharing my story earlier this week. I got a lot of messages and emails afterwards and I really hope that sharing it will help athletes. It was hard to write and even harder to hit the 'publish' button. To those who took the time to read, share, and get in touch - thank you. This recipe is a similar idea to the quick bread french toast recipe I posted a few months ago, except this time I baked it instead of frying it. Takes a bit longer, but since it is not less 'hands on' time, I think that is OK. The leftovers are pretty awesome (if you have any), and I don't like leftovers... So if I would eat it the next day, you know it is a winner. Lets start with the loaf recipe.
Pumpkin Orange Chocolate loaf
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1.5 tsp pumpkin spice
- Pinch salt
- 1 cup pumpkin puree
- Zest of 1 small orange
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 4 eggs, beaten
- Handful dark mini chocolate chips
- Preheat oven to 325 degrees and line a loaf pan with parchment paper
- Mix almond flour, coconut flour, baking soda, salt and spice in a bowl
- In another bowl, mix eggs, orange zest, pumpkin puree, coconut sugar and almond milk
- Add wet ingredients to the dry and mix. Fold in the chocolate chips
- Pour the batter into the pan and smooth the top
- Bake at 325 for 55-60 minutes, until an inserted knife comes out clean
- Let the loaf cool for ~5-10 minutes, then remove from the pan, very carefully pull the parchment paper and let cook on a cooling rack completely before slicing
If Andrew was home, this loaf would have been gone within a few hours. But that is not the case right now and I can't really eat a whole loaf by myself... I guess I could have still shared it, but I decided to try baking it as french toast. I have seen a lot of baked french toast recipes using normal bread, but none using quick bread... My main concern was that it might get soggy, but it did not. It turned out great!
Note that I used half a loaf and a loaf pan slightly wider than that one I baked the loaf in (loaf bakes in a 9x5 pan, french toast baked in a 9x6 pan). You could use the entire loaf, double the rest of the ingredients and bake it in a square cake pan (9x9). Baking time will likely increase.
Baked Pumpkin French Toast
- 1/2 of above loaf
- 1/2 cup coconut milk (Note - this is amazing with eggnog instead of coconut over the holidays...)
- 1/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 3 eggs, beaten
- Preheat the oven to 350
- Cut the loaf into bite size pieces and place in a greased pan
- Mix eggs, coconut milk, pumpkin puree and vanilla, then pour on top of the loaf pieces so everything is evenly covered
- Bake at 350 for 40-45 minutes
I served this with 1/2 banana, a bit of maple syrup on top and bacon on the side (not shown). I am actually considering adding bacon pieces to the french toast batter next time...