Apple-Cinnamon Toastie

Name: Apple-Cinnamon Toastie
Yield: makes 10 slices
Ingredients: 1 cup grabanzo-fava bean flour; 1 1/4 cups evaporated cane juice, plus more for sprinkling; 1/2 cup potato starch; 1/4 cup arrowroot; 2 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1 teaspoon salt; 2 tablespoons ground cinnamon; 1/2 cup coconut oil, plus more for the pan and for brushing; 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 2 tablespoons pure vanilla extract; 1 1/4 cups hot water; 1 cup roasted apples (page 27)

December 9, 2011

Until the bagel made its way across the San Diego County border from the East Coast and nudged its way into our bread box in the early 1980s, my mother’s breakfast staple was a toasted slice of cinnamon-swirl bread, which she nibbled while sipping her morning coffee and skimming Dave Barry’s latest effort. It was the only personal time we allowed her, however begrudgingly, and the scene is indelibly etched in my mind. In tribute to Mom, I came up with the apple-cinnamon toastie, now and forever a must-have on the bakery menu. Because it has a great crumb and is not too sweet, it’s perfect for toasting and slathering with your favorite spread. Martha Stewart (yes, that one) liked it so much she asked me to teach her to make it. On her show!

Recipe notes

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