A warm, cosy breakfast for chilly mornings. Recipe courtesy of Love & Lemons.
At a glance
25 minutes
4
Ingredients
8 slices of day-old ciabatta or sourdough (about 2cm thick)
¾ cup almond milk
½ cup pumpkin purée
1 tbsp maple syrup (plus extra for serving)
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of sea salt
Coconut oil, for cooking
Optional toppings: toasted almonds, chopped pecans, diced apple, or a dusting of icing sugar.
Method
In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, cinnamon, nutmeg, and salt.
Lay the bread slices in a large dish and pour the pumpkin mixture over the top. Use your hands to gently coat each slice on both sides.
Heat a non-stick frying pan over medium heat and lightly brush with coconut oil.
Cook the bread slices for around 2 minutes on each side, or until golden brown. If needed, lower the heat slightly to avoid burning and ensure they cook through.
Serve warm with extra maple syrup and your favourite toppings.
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25 minutes 
4