Who says pumpkin can only be consumed in the fall? By combining pumpkin and peanut butter, the filling of this French toast recipe is both creamy and nutritious.
Ingredients:
serves 1
1/3 c. canned pumpkin
2 tbsp. powdered peanut butter (such as PB2), regular peanut butter may also work
1/2 ripe peach, thinly sliced
1 whole wheat sandwich thin
1 egg white
1/2 tsp. pumpkin pie spice
Nutmeg, to taste
Syrup, to taste
Directions:
Combine powdered peanut butter (or regular peanut butter) and pumpkin in a bowl and set aside. Whisk together egg white and pumpkin pie spice. Dredge sandwich thin in egg white mixture. Spray a skillet or griddle with non-stick cooking spray. Cook sandwich thin slices at a medium-high heat until egg mixture is set, flipping once. Remove sandwich thins from griddle and spread one half with pumpkin peanut butter mixture and layer peach slices on the other half. Press two halves together and cover in syrup and sprinkle with nutmeg, if desired.
Recipe provided by Peanut Butter Fingers
