This recipe I discovered on paleomg.com and with a few alterations I started prepping for this late last night ready to have for my breakfast. At 10pm I was roasting my pumpkin seeds and pumkin and it was about 11pm I was all done and my bread was cooling. This isnt paleo with the protein powder, thats totally optional. For those that want Paleo just omit it, I am not 100% paleo but wanted to up the protein a little more as its before a weight training work out. I thoroughly enjoyed this especially having the chobani greek yoghurt on the side. All I did was added cinnamon, vanilla and topped it with berrries and their juices, eating the bread with the rice malt syrup and the yoghurt together was a massive party for your taste buds. Its my recommended way of eating this one!! The effort to make this is totally worth it!! And for those that are Paleo you must check out her amazing paleo recipes!!
Pumpkin Bread French Toast
1 cup roasted or toasted pumpkin seeds (toast in fry pan or in the oven, I did mine in the oven on 180 degrees C for about 15 minutes)
1/3 cup Pumpkin Puree (I roasted my pumpkin in the oven for 20 minutes then mashed it)
6 dried pitted dates
2 tablespoons Coconut Flour
2 Tbsp vanilla whey protein powder (optional)
2 tablespoons melted Coconut Oil
1 tablespoons Rice Malt Syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
pinch of salt
Blend your pumpkin seeds in a food processor until very fine, kind of like flour or a ‘meal’ consistency. Add your dates and blend. Now add the dry ingredients and pulse to combine. Now add your wet ingredients and blend until smooth. (Mix wont be dough like so dont worry that its sloppy).
Pour into a loaf tin lined with grease proof paper and bake on 170 degrees celcius (approx 375 F) fan forced (180 not fan forced) for about 30 minutes. Allow to cool. And cut into 2cm strips.
1 egg beaten
1/4 cup unsweetened almond milk
1/2 tsp cinnamon
dash of vanilla (or a little vanilla bean)
(optional 1 Tbsp vanilla whey protein powder)
Whisk all together in a bowl.
Put your pumpkin bread slices (2-3 per serve) in the egg mix for a minute and turn over for another minute. They wont soak up much of the mixture. In a fry pan melt some coconut oil over medium heat and add your bread, cook one side til golden and flip over for another couple of minutes until golden the other side. Serve with rice malt syrup, honey or maple syrup or a little Chobani plain 0% fat greek yoghurt infused with vanilla and cinnamon topped with berries!!! Absolultely amazing breakfast and very filling!!!
Have I mentioned how much I love protein pancakes and the flavour possibilities are endless!!! Heres my breakfast thismorning!!!
Choc Raspberry Protein Pancake with Choc Raspberry Frosting
2 Tbsp rolled oats
1 Tbsp unsweetened coconut
1 tsp cocoa
1/2 scoop whey protein powder (chocolate or cookies and cream are great – I used cookies and cream)
1/4 tsp cinnamon
1 tsp almond milk
1 to 2 square 85 % dark choc chopped. (this is optional)
Blend above ingredients in a food processor and pour 2 pancakes and cook both sides
Frosting and sauce
1 Tbsp almond butter
1/2 tsp cocoa
1 tsp raspberry juice (I just microwave some rasberries, mash them with a fork and run it through a sieve to get the juices, use 1 tsp in the frosting and the rest pour over the pancakes
optional 1/2 tsp rice malt syrup or honey, I am fine with it without the sweetener.
Mix above ingredients (but as mentioned not all the raspberry juice) and spread over or dollop on pancakes, pour over raspberry sauce.
This was breakfast the the kids and I thismorning the kids loved it that they made me cook it again for dinner tonight!!!! Its so simple and very yummy and really you can have so many different kinds of fillings!
Almond & Cream Cheese French Toast Filling
2 slices of wholemeal bread (or GF Bread)
1 tsp almond butter
1 tsp low fat cream cheese
Spread one side of bread with almond butter and the other with cream cheese and sandwich together and prepare egg mixture. (see below)
Peanut Butter & Banana French Toast Filling
2 slices wholemeal bread (of GF bread)
2 tsp natural peanut butter
1/2 banana, sliced
spread peanut butter on both pieces of bread, layer one slice with banana and top with other piece of bread.
French Toast Egg Mixture
This is for one sandwich..
2 Tbsp almond milk
1/4 tsp cinnamon
optional 1/2 scoop of your favourite protein powder
Whisk all ingredients in a bowl that fits your size bread.
Lay the sandwich in the egg mix until coated and then flip over to coat the other side. Preheat a fry pan or sandwhich press. Use coconut oil to grease or a little butter if needed. Cook on a medium heat on both sides until golden brown. Sprinkle with extra cinnamon to serve.
I eat alot of omlettes for breakfast, usually savoury with chives, baby spinach and fetta, since Mushrooms are a no no on the low FODMAP diet I was trying to think outside the box thismorning how to make my omlette a little different and since I love peanut butter I thought I’d combine the 2. And I’m so glad I tried this as I loved it!!! I found the peanut butter flavour was better as it cooled more. I know what I’m having for breakfast again tomorrow…and the next day and the next day lol.
Peanut Butter Omlette with Banana and Maple Syrup
2 eggs, beaten
2 Tbl natural peanut butter
1/4 tsp gluten free baking powder
1 banana sliced
2 tsp 100% maple syrup
1 tsp natural peanut butter, extra to serve or chopped peanuts.
Mix together beaten egg, peanut butter and baking powder until combined, you wont be able to mix all the peanut butter in but dont worry about that. Preheat fry pan and spray with olive oil spray. Make 4 pancake size omlettes and leave a few minutes until golden and flip. Let cool a little, top with sliced banana, maple syrup and extra peanut butter or chopped peanuts.
I made these for the kids for breakfast the other morning and these can be made with milk and butter or lactose free alternative. They were quite nice, the kids liked them, not too sweet as we were adding toppings ontop. I did a little vanilla sugar (leaving a vanilla pod in caster sugar) and I also did a strawberry coulis which i just put strawberries in the food processor with a tablespoon of maple syrup (as on the low FODMAP diet you cant have honey).
Buckwheat Pancakes (Gluten Free, Lactose Free, low FODMAP)
1 cup buckwheat flour
1 tsp gluten free baking powder
2 Tblsp maple syrup
1/3 tsp sea salt
1 egg, beaten
1 cup unsweetened almond milk (or zymil milk but find unsweetend almond milk has under 1 gram of sugar compared to 12grams with zymil)
1 Tblsp dairy free spread (I use Nuttelex) melted
1 punnet of strawberries to make a coulis (processed in food processor to make a runny sauce adding a tablespoon of maple syrup or 1 tablespoon of gluten free icing sugar)
Combine all dry ingredients in a mixing bowl then add wet ingredients and mix well. Preheat non stick frypan and grease with olive oil spray. Use a 1/4 cup measuring cup and scoop onto hot pan. Cook until golden brown and flip and cook other side, serve with topping of your choice. If you dont want to use toppings but want a more sweater pancake then add an extra tablespoon of maple syrup. Another option for this, which I have read about but havent done, is pouring a homemade spaghetti sauce over the top for a lunch or dinner savoury option! Might have to give it ago and let you know how it goes.