Pecan Cinnamon Toast

Serving whole wheat bread was a true priority for Mom. So much so that she drove thirty miles round trip to historic Bear’s Mill to purchase freshly stone ground whole-wheat flour. Amazingly, this beautiful old mill still stands today, with a country store and monthly art events. https://www.bearsmill.org But it didn’t stop there… there was evidently a local bakery in the small town closest to our farm. Mom delivered the flour to the baker, who prepared the dough and baked our bread.  Sounds kind of like the story of the little red hen! Except those were the days of fluffy white bread. We weren’t exactly standing in line, begging her for the whole-wheat variety. 

So what did I do with Mom’s exceedingly nutritious bread? Whenever possible I toasted it just til golden, slathered it with butter and plastered a thick layer of brown sugar and cinnamon on top. Yes, we’re talking cinnamon toast. It amazes me that I was able to get away with this, actually. Maybe she figured with eggs and juice on the side, it wouldn’t kill me too quickly. I would outlive her, and she would not have to observe the damage to my long-term health…

I now bake my own sourdough spelt loaves, normally. (Mom would be proud.) But I happen to be recovering from surgery at the moment. That, along with the typical hot southwest summer, means that only the most basic cooking activity is taking place in our kitchen right now. I’m offering up hearty thanks to the tremendous Don Guerra, James Beard award winning baker at Barrio Bread, for my delicious Heritage Loaf this week. https://www.barriobread.com Made with natural leaven and local heritage grains, this stunning loaf has the tang of sourdough and comes stenciled with Don’s signature saguaro.  And we can easily find it on our community supported agriculture pick-up day. No need for the little red hen. 

I apparently have also outgrown spreading my whole-wheat toast with sugar. Fortunately, I can still get that rich cinnamon flavor in a slightly healthier vehicle with my toasted pecan and cinnamon spread. This one’s a quick and easy spread for toast that tastes yummy and lasts us through the morning.  There’s nothing quite like the rich buttery flavor of toasted pecans, sweetened with date and maple syrup, spiced with cinnamon and orange zest. Want to make it vegan? Substitute coconut butter or even white miso for the tablespoon of butter-the miso option offers up that sweet-and-salty flavor combo that so many people love.  

I spread this thickly on a slice of whole-wheat toast, accompanied by fresh fruit and cappuccino. All the enjoyment, none of the guilt.