To make up for my lack of Mofo posting, I decided to enter the MoFo chopped challenge , I've never done this before, but had a blast and hopefully you think this looks yummy!
So here's the challenge - make a brunch item that includes these four ingredients: Butternut Squash, popcorn, fresh rosemary and apricot preserves.
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French toast immediately came to mind, as I've been craving it for awhile now.
My idea was simple yet a little different, but it came together easily and was much tastier then I was hoping for. Modesty is not my forte and this french toast was flippin' delicious, and I'd make it again anytime!
Butternut squash french toast, coated in popcorn, crisped up in earth balance and coconut oil, then drizzled with rosemary infused apricot preserve syrup. Then I topped it off with some coconut whipped cream!
Here's
French Toast batter
-1 cup butternut squash puree
-1 cup non dairy milk
-1/4 cup flour (I'm sure cornstarch would work just as well)
-1 tsp energy egg replacer
-2 tsp vanilla
I just stuck all the ingredients in measuring cup and then blended it till it was completely smooth.
Soak 4- 6 small slices of bread in the french toast batter for a few hours, I did it over night since I had a crusty bread that was dense and needed awhile to soak, I'm sure 1-2 hours would be long enough if your bread is fluffier/lighter.
Rosemary Apricot syrup
1/3 cup apricot preserves
1/3 cup water
1/2 finely chopped fresh rosemary
2 cups plain popped popcorn whirred in the food processor till it's pretty fine.
-Warm up a non-stick saute pan (I use a non-stick earth chef pan) add a little coconut oil to the pan. Set the heat to medium, add the soaked bread, don't flip until the face up side starts to look a little cooked, the peak every once in awhile till it's got good color on it.
Brush the bread with the apricot syrup, then coat in the crushed popcorn. Wipe your pan down really well, then add 1/2 tsp of both earth balance and coconut oil. Then cook in the earth balance mixture till the popcorn gets a light golden color, then flip and repeat.
Serve with the syrup and your choice of a whipped cream topping, - the whipped cream tied it together really well. I found that the level of sweetness was perfect without any sugar to the syrup (aside what was already in the preserves to begin with).
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So here's the challenge - make a brunch item that includes these four ingredients: Butternut Squash, popcorn, fresh rosemary and apricot preserves.
French toast immediately came to mind, as I've been craving it for awhile now.
My idea was simple yet a little different, but it came together easily and was much tastier then I was hoping for. Modesty is not my forte and this french toast was flippin' delicious, and I'd make it again anytime!
Butternut squash french toast, coated in popcorn, crisped up in earth balance and coconut oil, then drizzled with rosemary infused apricot preserve syrup. Then I topped it off with some coconut whipped cream!
Here's
French Toast batter
-1 cup butternut squash puree
-1 cup non dairy milk
-1/4 cup flour (I'm sure cornstarch would work just as well)
-1 tsp energy egg replacer
-2 tsp vanilla
I just stuck all the ingredients in measuring cup and then blended it till it was completely smooth.
Soak 4- 6 small slices of bread in the french toast batter for a few hours, I did it over night since I had a crusty bread that was dense and needed awhile to soak, I'm sure 1-2 hours would be long enough if your bread is fluffier/lighter.
Rosemary Apricot syrup
1/3 cup apricot preserves
1/3 cup water
1/2 finely chopped fresh rosemary
2 cups plain popped popcorn whirred in the food processor till it's pretty fine.
-Warm up a non-stick saute pan (I use a non-stick earth chef pan) add a little coconut oil to the pan. Set the heat to medium, add the soaked bread, don't flip until the face up side starts to look a little cooked, the peak every once in awhile till it's got good color on it.
Brush the bread with the apricot syrup, then coat in the crushed popcorn. Wipe your pan down really well, then add 1/2 tsp of both earth balance and coconut oil. Then cook in the earth balance mixture till the popcorn gets a light golden color, then flip and repeat.
Serve with the syrup and your choice of a whipped cream topping, - the whipped cream tied it together really well. I found that the level of sweetness was perfect without any sugar to the syrup (aside what was already in the preserves to begin with).
