![French Toast Sticks with Cinnamon Maple Yogurt Dip](https://www.maplefromcanada.com/app/uploads/2022/10/cdadf738-8af5-42b1-ab84-bab359154e37-300x230.jpg)
![7c59c964-7bd4-42dc-aa6a-ae2331a8682a](https://www.maplefromcanada.com/app/uploads/2021/10/7c59c964-7bd4-42dc-aa6a-ae2331a8682a-600x450.jpg)
Portions:
12
Ingredients
Wet Ingredients
- 2 tbsp ground flax seeds
- 1/2 cup warm water
- 1/3 cup almond milk
- 1 tsp apple cider vinegar
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup from Canada
- 2 tbsp olive oil
Dry Ingredients
- 1 cup oat flour (1 ¼ cup oats ground in high-speed blender)
- 1/2 cup whole rolled oats
- 1 cup almond flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 1/4 tsp salt
Toppings
- 1/4 cup walnuts
- 1/4 cup pumpkin seeds
Method
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl add the flax seeds and warm water; let sit for three minutes.
- Then add the remaining wet ingredients and stir together.
- In a medium bowl add the dry ingredients and whisk together.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Optional: Mix walnuts and pumpkin seeds into the batter or sprinkle on top before baking.
- Bake in a preheated 350 degrees Fahrenheit oven for 35-40 minutes.
- Let cool for at least 10 minutes before eating.