three-ingredient cinnamon toast (sugar & oil-free, vegan)

On this last day of March I’m making a last ditch effort to post a new recipe before we turn the calendar to April. Although it’s been rather quiet here at brownberry tales,  on my side of the screen, it’s been business, and busy-ness, as usual which has led to the starting, but not finishing two other posts.

Every once and awhile I hit a meal planning slump (such a depressing, clunky word, right?). But honestly, it’s challenging to maintain enthusiasm when planning meals for six palettes that don’t always agree on what tastes good, especially when it comes to plant-based recipes. As a high achiever who loves her family, I want all my peeps to enjoy what they are eating.

Since inspiration was lacking from traditional dinner recipes, last night, I turned to breakfast. Inspiration found!

The recipe I’m sharing today is not the one I served last night (pancakes), but it is the recipe I used for a topping. After whipping it up, it reminded me of the cinnamon-sugar topping I used to put on toast. I still have vivid memories of toasting a piece of bread, slathering in with butter, then sprinkling on the cinnamon-sugar mix. Yum! But not so great for the teeth or the body.

In this version, date paste replaces the sugar and the pecans make an excellent butter substitute. The cinnamon got to stay. 😉

CLICK HERE TO PRINT A PDF of the cinnamon toast recipe

3-ingredient Cinnamon Toast

1/2 c. pecans
1/4 c. date paste
1/4-1/2 tsp. cinnamon*

serving size: 3-4 pieces of toast

Place all ingredients in a food processor and blend until the oils release in the pecans and the mixture begins to clump together and becomes spreadable. This may take 3-5 minutes. Spread on toast and store any leftovers in the fridge.

Recipe Notes

• I used 1/2 tsp. of cinnamon
• My favorite bread is the Ezekiel 4:9 Bread by Food for Life because they use sprouted whole grains, but use gluten-free bread if needed
• Bring any leftovers to room temperature before using.