This wasn one of those…. “eh what the heck let’s try it and see what the heck happens” ideas that turned into suchhhhh an amazing meal. I could eat this all day long
- 2 egg whites
- 2 TBSP unsweetened applesauce
- 2 TBSP unsweetened almond milk
- 1 stevia packet
- 10-12 English toffee stevia drops
- 2 pieces of 40 cal/slice bread (or bread of choice)
- 3 TBSP pumpkin purée
- 1 TBSP unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 3 stevia packets
- 8 frozen cherries
Mix the egg whites, unsweetened applesauce, unsweetened almond milk, stevia packet, and stevia drops. Cut 2 pieces of bread into 4 pieces each, 8 squares total. Dip the bread in the egg white mixture for 2-3 minutes per side. Spray a mini muffin pan with nonstick spray. Press one square into each mold. Mix the pumpkin purée, unsweetened cocoa powder, vanilla extract, and stevia packets. Use this to spread inside each cupcake mold. Top each with a frozen cherry. Bake at 350 F for 15-18 minutes until the egg whites are cooked.
I then thinned 1 tbsp chocolate whey protein with 2 tsp unsweetened almond milk and drizzled it on top of the French toast cups. Chomp.
Master vegan baking with this specially outlined online course!