MoFo Day 2: recreate a meal from childhood
So, this prompt was pretty easy for me to figure out. I was a very picky eater as a kid, which I’m sure many people can sympathize with. I was very wary of new flavors and new foods. I had a huge sweet tooth. I also loved carbs.
The two things that haven’t changed about my tastes from childhood are my love for carbs and my distaste/indifference towards meat. I was never a big meat-eater. I merely ate meat because it was served to me. It was the only real option for a sit-down meal.
I always preferred carb-heavy options, however. I loved baked goods, rice, pasta, crackers, pretzels, etc. I also loved cinnamon on everything. Okay, so that hasn’t changed either… Put cinnamon on it, and I’ll probably approve.
The one thing that my grandma would make for my dad, his siblings, and my sister and I for breakfast was something she called “Ichiban Cinnamon Toast”. My grandma is from Japan, and she never really ate bread growing up. Bread in Japan is very rich, buttery, and flaky like a pastry. Japanese bread, like most of their baked goods, has an abundance of egg and dairy in it to give it a very airy texture with a rich, buttery flavor that is pretty much to-die-for.
My grandma would take a slice of white bread, toast it lightly, and spread some butter on top while it was still warm. Then, she would lightly sprinkle some cinnamon and sugar over the toast. This is a very common thing to do, I’m sure…but, when she made it, it was so much better than anything I’d ever had! The bread was crispy, light, savory and lightly sweet with a hint of warmth from the cinnamon. It’s the most amazing breakfast I’ve ever had. I make it to this day when I’m feeling under the weather or down in the dumps. It’s wonderful with hot tea or coffee.
Here is my bread recipe and below that are instructions for my favorite cinnamon toast! Have fun! B)
Gluten-Free Vegan Bread
Yield: 1- 8×4 loaf
Gluten & Gum-free/Can be: Soy & Nut-free
Source/Adapted from: Fork & Beans
- 2 1/4 tsp instant yeast
- 1 cup warm non-dairy milk (I used homemade cashew)
- 2 tsp sugar
- 1 cup warm water
- 1/4 cup aquafaba (chickpea liquid)
- 5 Tb ground psyllium husk (can sub flax meal or ground chia seeds)
- 3 Tb melted vegan butter
- 2 tsp lemon juice/apple cider vinegar
- 1 cup millet flour
- 1 cup gluten-free AP flour (Bob’s works)
- 1/2 cup tapioca starch
- 1/2 cup amaranth flour (can sub Brown Rice Flour)
- 1/4 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp Ener-G egg replacement powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Warm your non-dairy milk (not scalding/hot) slightly and add the sugar and yeast. Stir to incorporate and let proof for about 10 minutes. The mixture should foam up quite a bit if you keep it warm.
- Mix together all the rest of the wet ingredients in a large mixing bowl with a large wooden spoon.
- Once the yeast mixture is foamed up, add it to the rest of the wet ingredients.
- In a separate bowl, sift together all the dry ingredients until completely blended.
- Add the dry to wet a little at a time and fold together either with the spoon or your hands. It will be very sticky.
- If the mixture is too dry and all the flour isn’t absorbed, add a tiny bit more warm water as needed, a Tb at a time.
- When the dough is sticky (not overly wet) and the dry ingredients are absorbed, let the dough sit with a damp paper towel covering the bowl in a warm place for 30-35 minutes. It will about double in size.
- When the dough has about 5 minutes left to go, preheat your oven to 350 F.
- When the dough has risen, take it out of its bowl and place it onto a lightly floured surface. Knead the dough until it becomes smooth. This doesn’t need to take long. It’s just for a smoother appearance, really.
- Place your prepared dough in your lined/oiled loaf pan. You can also form it into a round loaf if you wish and bake it on a lined sheet pan.
- Bake your bread for 55-60 minutes or until firm.
- Let the bread cool completely before slicing it.
All you need for this (it isn’t really a recipe) is some non-dairy buttery spread (like Earth Balance or Melt) or coconut oil + sea salt for a less processed option. If you use coconut oil and salt, I’ll suggest on adding a sprinkle of nutritional yeast on your toast as well. I find this combination together gives a slight buttery taste. It’s pretty delicious!
After you spread as much of your “butter” of choice as you would like on your sliced, toasted homemade bread (OMG I’m hungry!), sprinkle on some dry sweetener of choice. I used coconut sugar because I’m obsessed with it and I love its flavor. You can always substitute sugar with stevia or any other natural vegan sweetener you like.
Then, the kicker: add a dash of organic cinnamon on top. I always try to buy organic spices and dried herbs so I can control the quality of my dishes. I also like to get the best quality that I can for ingredients that will last me a long time.
Enjoy your ichiban cinnamon toast with a piping hot cup of something and relax. You’ve earned it after all that effort it took to bake bread from scratch. 😉