1 cup unsweetened almond milk
1 tablespoon ground flaxseed
1 tablespoon almond meal
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 teaspoons nutritional yeast
1 cup pumpkin puree, homemade or store bought
9 slices soft bread, whole wheat
1/4 cup oats
1/3 cup raw pecans
1/4 cup coconut sugar
3 tablespoons coconut or vegan butter , at room temperature
1/8 teaspoon sea salt
Preheat oven to 375˚F.
Add milk, flaxseed, almond meal, syrup, vanilla, cinnamon, nutmeg, and cloves to a bowl. Stir to combine and set aside.
Add all the crumble topping ingredients to a small bowl. Use your hands to bring the mixture together until it’s a nice crumble mixture.
Cut each slice of bread into 4 pieces. They will be a total of 36 small squares.
Add 1 teaspoon of almond milk mixture to the bottom of each muffin tin. Top with one square of bread.
Spread the bread with 1 teaspoon pumpkin puree and then sprinkle with 1/2 tablespoon of crumble.
Repeat the bread, pumpkin, and crumble layers on more time. Top with another final piece of bread on top. Use your fingers to press the layers down and pack them in well.
Sprinkle evenly with remaining crumble mixture. Pour over 1 tablespoon of the liquid mixture over the top, making sure to coat the bread evenly.
Sprinkle with a tad of plain coconut sugar.
Bake for 25 to 30 minutes, until the tops are browned.