It all started with an impulse buy at Whole Foods.
That place makes me buy the craziest things that I really don’t need but kind of add a bit of joy to my life.
I’m especially drawn to pretty jars (of which Whole Foods has tons of options). Recently, I was drawn to these helpful grinders of spices combined with “unhealthy” things—aka sugar.
As a child, I had a major cinnamon-toast addiction so I was instantly drawn to the Cinnamon-Brown Sugar grinder.
Growing up, my parents ran a such a strict “no-added-sugars” household that we didn’t even have ketchup in the fridge. The famous one-gram-of-sugar Cheerios were acceptable—however, Rice Krispies were banned because they had the nerve to contain two whole grams of sugar.
While my parents slept in on Saturday mornings, my sisters and I would turn the kitchen upside down looking for the sugar bowl reserved for guests who liked it in their coffee and tea. Upon finding the Holy Grail, we would make cinnamon toast with an entire loaf of bread.
First, we would spread the bread out on the counter and meticulously pick out all the walnuts and sunflower seeds from the hearty, whole grain bread my parents insisted on, a choice I am eternally grateful for as an adult.
Then, we would generously spread Country Crock on each slice—this was the early 80’s when butter was still evil and trans fats were celebrated.
The next step was somewhat delicate because although we were specifically looking for the sugar high, we didn’t want our toast to be grainy and overly sugary.
Shaking the cinnamon was tricky too.
It didn’t come out evenly and getting a glob of cinnamon in a bite dries your mouth out and ruins the experience.
(Clearly, we could have used the helpful Cinnamon-Brown Sugar grinder from Whole Foods.)
I am pretty sure we arranged the entire loaf of bread on a baking sheet and put it under the oven broiler which is kind of dicey considering I was the oldest and still in elementary school. We were very serious—and efficient—about our cinnamon toast making.
Although I’m a sucker for pretty jars at Whole Foods, I’m also known as the “Sugar Police” so I shocked myself by bringing home the sugary grinders.
Swearing I wouldn’t know what to do with them, it was just an impulse buy, etc., I immediately found two great uses for them at breakfast.
I’m not a fan of a sugary breakfast; however, these two recipes don’t actually have much sugar and are balanced with plenty of fat and/or protein to maintain steady blood sugar and energy throughout your morning.
- Cooked white rice (short-grain, white rice works best)
- Coconut milk (not canned, try coconut/almond blend for cereal)
- Chopped almonds—roasted & salted
- Sprinkle of cinnamon-sugar
Simmer rice in milk. Add more or less depending on desired consistency.
Top with chopped almonds and cinnamon-sugar or cocoa/sugar/chili and anything else yummy!
Eggy (Grain-Free) Pancakes (makes 8 smallish pancakes)
- 2 eggs
- 1 TBSP almond butter
- 1 very ripe banana
- Sprinkle of cinnamon-sugar or cocoa/sugar/chili
Mash, beat and whip all the ingredients together (except cinnamon sugar).
Fry in coconut oil and sprinkle a bit of cinnamon-sugar or or cocoa/sugar/chili on one side before you flip over. You won’t need maple syrup.
My son swears he doesn’t like almond butter or bananas and yet he freely eats stacks of these pancakes any day of the week!
Author: Tahirih Linz
Apprentice Editor: Brandie Smith/Editor: Renée P.
Photos: Courtesy of the Author.