What can I say? I have a sweet tooth. I haven’t always been so cursed. When I was younger, I much prefered another slice of pizza to an ice cream cone, for example. However, those days are over. Now, I want the extra slice AND the ice cream cone!
When the dessert cupboard is bare and I need my nightly sweet fix, I can usually find the ingredients to make some cinnamon toast. In this recipe, I’ll provide the basic instructions, then the variations I often enjoy … like a couple of nights ago when some chocolate chips were on hand as well.
In passing, you may certainly use a non-sugar sweetener. Most often I use Erythritol (measures like sugar) or even Splenda (1 packet is equal to 2 teaspoons). Plus, if you want to keep it healthy, use whole wheat or multi-grain bread.
- 1 Piece of Bread, Raisin Bread if you Have it (and Like It)
- 1 Tablespoon Sugar, Erythritol* or Xylitol* (A Little more if you Like)
- 1 Tablespoon Softened Butter or Margarine
- Ground Cinnamon
- Toast the bread lightly. Spread with the butter, sprinkle the sugar evenly over it, and shake on the desired amount of cinnamon. Return to the toaster oven; toast until the sugar and butter boil together. Allow to cool a bit before eating ... melted sugar is super hot!
- *Please Note: Some animals, including dogs should not be allowed to eat Erythritol or Xylitol
- Variations:
- Chocolate Chip Cinnamon Toast. Sprinkle Semi-sweet Chocolate Chips over the cinnamon. At your choice, the chips will get soft on the hot sugar or you can return to the oven to melt completely.
- Peachy Cinnamon Toast. Spread 1 tablespoon Peach Preserves over the butter layer, then shake cinnamon evenly over preserves. Toast until Peaches are bubbly.
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