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Cindy Rinna

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You are here: Home / Life / Gluten & Dairy-Free Pumpkin French Toast

Gluten & Dairy-Free Pumpkin French Toast

Life

21 Nov

There is something about pumpkin that just screams “FALL.”

If you’re like me, you crave this time of year – the crisp air, the colored leaves, the pumpkin…everything!

Pumpkin is not only good for giving you warm and fuzzies about the season; it’s a great source of many vitamins and minerals like Vitamin A, Copper & Iron.
GFDF Pumpkin French Toast via My Life as a RInnagade

Gluten & Dairy-Free Pumpkin French Toast is the perfect fall breakfast to warm you up and you don’t have to go without if you eat like we do!  Every time I make this, I intend to freeze some but there’s never any left. If you do have leftovers, place a square of wax paper in between the slices and freeze in an airtight container.

For another great pumpkin breakfast idea, check out my recipe for Gluten-Free Chocolate Chip Pumpkin Waffles.

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What to do with the rest of the can of pumpkin? You can either freeze it or use it in a recipe (like to make this pumpkin bread from Dr. Axe) that calls for one can and just substitute 2 Tbsp. applesauce to compensate for what’s missing.

This post contains affiliate links.  See my full disclaimer in the footer.

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I'm Cindy Rinna...so glad you stopped by. I love to inspire other moms on their homeschool journey and share in the joys and challenges of homeschooling an outside-the-box child. Stick around to enjoy Charlotte Mason-inspired homeschool how-tos, expert interviews, carefully curated booklists, and curriculum reviews all seen through the lens of what can best serve our kiddos with autism, ADHD, and/or dyslexia.

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