Taste of France: recipes for unusual autumn breakfasts

When the temperature drops, the only thing that motivates many people to get out of bed faster – it's a delicious fall breakfast.

While we love autumn for many different reasons, from Halloween to wearing your favorite sweaters, the thing that justifies the cold and overcast weather is it is an abundance of delicious seasonal produce. Autumn food has a cozy charm that lifts our spirits and satisfies our stomachs.

The editors of estet-portal.com have prepared for you recipes for unusual delicious breakfasts.

• Autumn Breakfast: Pumpkin French Toast
• Autumn Breakfast: Quick Microwave Dessert
• Autumn breakfast delicious salad
• Autumn breakfast: coconut pumpkin muffins

Autumn Breakfast: Pumpkin French Toast

For this homemade French toast recipe you will need:

• eggs
• vanilla almond milk
• pumpkin puree
• brown sugar
• granulated sugar
• vanilla extract
• spice to taste
• cinnamon
• crushed nutmeg
• butter
• toast
• maple syrup

Subscribe to our page on Facebook!

How to make Pumpkin French Toast?

Simply whisk together the food mixture and dip each piece of toast into it.

Slimming Products

Preheat a frying pan and fry each piece of French toast for about 3-4 minutes per side.
Serve Pumpkin French Toast immediately with Maple Syrup and enjoy.

Autumn breakfast: quick microwave dessert

To make this quick "microwave" dessert, you will need:

• butter
• brown sugar
• oatmeal
• flour 
• spices
• table salt
• apple
• granulated sugar
• corn starch

How to Microwave Apple Crunch Dessert?

First, make the apple crunchy topping, mixing the ingredients until they resemble the texture of fine sand. Then place the diced apple in the microwave and drizzle with oil for 1 minute to soften the apples.

Remove the bowl from the microwave and add the remaining apple crunchy ingredients. Sprinkle the apple crunchy topping over the apple mixture. Return to the microwave for another 2 minutes and cook until tender.

«Done» means juicy, sparkling, rich and caramel. The brown sugar and butter caramelize during cooking, creating a thick sauce that coats the apples.

Besides being ready in just five minutes, this dessert is delicious and really healthy, so it's the perfect option for those who are on a diet.  

Autumn breakfast: light salad

For cinnamon croutons:

6 cubes of French bread

• 3 tbsp melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon
• a pinch of salt

Maple dressing:

1/4 cup pure maple syrup

• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons of Dijon mustard
• 1/2 teaspoon salt
• pepper to taste

Salad: 

1 cup of candied fruits

• 3/4 cup dried cherries
• bacon
• spinach
• eggs

For the cinnamon croutons:

Preheat oven to 350 degrees Fahrenheit. Lay the bread cubes on a baking sheet. Mix melted butter, sugar, cinnamon and salt together and drizzle over bread cubes. Bake for 5-10 minutes until browned.

Dough Ingredients:

1/2 cup (60g) almond flour

• 1/2 cup (65g) fine coconut flour
• 1/2 cup (70g) buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract or crushed vanilla
• 1 pinch of sea salt

For the muffin filling:

1 pumpkin or 1/2 cup (140g) pumpkin puree

• 2 eggs
• 5 tablespoons of maple syrup
• 1/3 cup (80 ml) olive oil
• 1 cup (250 ml) coconut milk
• 1/2 organic orange, juice and zest
• 1/2 cup raw pecans (or walnuts), coarsely chopped (reserve some for garnish)
• 
  
  

Preheat the oven to 400 ° f/200° C. Separate the pumpkin with a sharp knife and place both halves on a baking sheet lined with baking paper. Bake in the oven for 20-40 minutes (depending on the size of the pumpkin). The pumpkin halves are ready when the skin is bubbly and lightly browned. Remove from oven to cool slightly. Place the pulp and puree in a food processor or blender. Measure out 1/2 cup puree and set aside. Store leftover puree in the refrigerator for up to a week. Use it in hummus, soups and smoothies. f/180° C. Sift all dry ingredients together into a bowl. Whisk the eggs in another bowl for about a minute. Then add the remaining wet ingredients, stirring constantly. Add the dry mixture to the wet mixture using a spatula. Add the pecans and carefully fold in until combined. Line a baking sheet with paper liners. Divide the dough into them, each should have about 2 large spoons. Smooth out the batter. Sprinkle with a few pecans. Bake for about 22-25 minutes or until golden on the outside and bake.

Bon appetit!
See more important and useful information on our YouTube: