crisp, soft, and chewy bites of fall filled with rich chocolate and topped with sweet maple syrup
an insane autumn treat thats perfect for breakfast (or any time of the day rlly) :)
thanks so much to @littlenorthernbakehouse for sending me some of their delish products to work with!
their products are certified gluten free and allergy friendly with many being 100% vegan! they use the best possible whole-food ingredients for ultimate taste and ultimate nutrition
ive actually always been a lover of this brand and their products (theyre the best gf vegan bread ive found and i use them in my everyday life:))
their amazing wide slice bread (which i used to make these) has an insane texture and taste that take this breakfast to a whole new level
THE RECIPE:
yields 2-3 servings
prep time: 10 min
cook time: 6-7 min for each (12-14 min total)
total time (including cooling): 24 min
ingredients
1/2 cup non dairy milk
1/3 cup pumpkin purée
3 tbsp maple syrup
1/2 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp cinnamon (or pumpkin pie spice)
a dash of vanilla
5-6 pieces @littlenorthernbakehouse bread
instructions
*in a shallow bowl mix together the non dairy milk, pumpkin purée, maple syrup, ground flaxseed, baking powder, cinnamon, and vanilla until combined
*warm some coconut oil in a pan on medium heat and dip the bread, one piece at a time, into the mixture and soak each side completely for about 30 sec-1 min. once a piece is done soaking place it in the pan and cook for 1-2 min before placing chocolate chips on top and then another piece of soaked bread on top of that. cook for 3-5 min on each side or until crisp and golden brown. repeat this until you run out of bread and mixture
*once it’s done, top with maple syrup and more chocolate chips, and enjoy!
link to the products i used here and on my stories! https://www.littlenorthernbakehouse.com/?utm_source=Instagram&utm_medium=influencer&utm_campaign=back-to-school&utm_content=kays-nutty-kitchen
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