Eosinophilic Esophagitis Friendly Pumpkin Spice Snack Toasts
Total time15 min
Prep time10 min
Cook time5 min
4.6(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 slices gluten free bread
- ¾ cup canned pumpkin purée
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp fine salt
- 1 tbsp dairy free butter, softened (optional)
For serving
- ¼ tsp flaky sea salt, for finishing (optional)
Instructions
- 1
In a small bowl, stir together the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until smooth and evenly combined.
- 2
Toast the gluten free bread slices in a toaster or toaster oven until golden at the edges and firm enough to hold a spread without bending, about 2–3 minutes on a medium-high setting.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!