There’s almost always a loaf of Sourdough in the Breadbox here at 3MPH. So breaking fast with some toast happens fairly frequently. The grandkids were all here for a few weeks recently and they’re all cinnamon toast aficionados; usually leaning towards the French style. It got me thinking about some big boy cinnamon toast.
I started out by replacing the butter with Coconut Oil, (MCT actually). It’s not that I don’t like butter, I do. But there are a number of reasons that make Coconut Oil a little better; a lot of reasons if you’re a vegan. It’s a significant bit of information to digest though, (pun intended) so perhaps I will cover it in another article. Here I’ll just state that coconut oil is more stable, easier to digest, converts to energy more quickly and has less “bad fat.”
The next thing to go was the sugar. We keep some chunky, organic cane sugar around but I was looking for something with a little more nutrition or at least some helpful minerals. The pantry choices were honey and maple syrup. The honey or some Agave syrup might have been more in alignment with the Southwestern concept but I chose maple syrup because it felt right. I’ll continue to play with the ingredients and quantities for awhile and then I’ll make a nice jar, to keep around.
The Secret Ingredient
Heck, maybe I’ll create a cottage business and sell cinnamon toast spread online or something – “not.” Now for the secret ingredient; Hatch, New Mexico – Chile Powder. Vickie thought I was crazy but I’d seen it in a dream, before I got up this morning. Cinnamon has always been a secret ingredient in my chili and now Chile was going to be a secret ingredient in my cinnamon toast.
Once I play around with the quantities and see if the ingredient list is complete, I’ll post up a recipe but for now I’ll give the preliminaries. I made a couple good size slices of sourdough toast, (see leading image). And sourdough with it’s big open crumb is perfect for collecting all the eclectic flavors and goodness of Big Boy, Cinnamon-Chile Spread. I used equal quantities of MCT and Maple syrup ~a tbsp and equal parts cinnamon and Chile powder ~a tsp and a pinch of Himalayan salt.
The smoky heat of the Hatch Chiles set this cinnamon toast on fire. It was awesome and I look forward to experimenting and looking for the perfect balance of heat, sweet and cinnamon-ny. I’ll keep you up to date, just remember to check back in, to see if I figured it out.
“If I were a food, I’d be a Chile because you know…..I’m hot.” — Louis Tomlinson