Cinnamon Toast

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* Exported from MasterCook *

 

Cinnamon Toast

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon kinako

1/2 teaspoon packed brown sugar

1/8 teaspoon ground cinnamon

1 slice white or light whole wheat bread

1 teaspoon unsalted butter or nonhydrogenated

margarine

 

Combine the kinako, sugar, and cinnamon in a small bowl.

 

Toast the bread.

 

Butter the warm toast. Sprinkle with the kinako mixture over the toast. It

will melt somewhat into the warm, buttered toast. Serve hot.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 1 slice "

 

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Per Serving (excluding unknown items): 9 Calories; trace Fat (0.8% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

 

NOTES : According to Elizabeth Andoh, an American living in Tokyo and author of

several cookbooks, the Japanese love cinnamon toast as much as we do, but their

topping combines kinako, roasted soybeans ground to a fine powder, with brown

sugar and cinnamon. The Japanese sprinkle it on warm buttered toast or over

vanilla ice cream; I also like it sprinkled over hot cereal. Multiply the

recipe and keep a shaker of this topping handy.

Kinako is sold in Japanese food stores. You can also order kinako from

ethnicgrocer.com. It will keep for months, stored in a jar in the refrigerator.

I recommend Spectrum Spread and Earth Balance. Both are dairy- and

cholesterol-free stand-ins for butter. They are also trans-fat-free margarine

and nonhydrogenated.

Nutr. Assoc. : 0 0 0 0 0