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in cook





















| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 3g | 1% |
| Fiber | 1g | 6% |
| Sugars | 1g | 0% |
| Protein | 0g | 0% |
| Sodium | 0mg | 0% |
| Calcium | 27mg | 3% |
| Magnesium | 2mg | 0% |
| Potassium | 19mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 0% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 0% |
| Folic Acid (B9) | 0µg | 0% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |

You can either buy sliced bread and store it in your freezer for a quick heat-and-go breakfast, or buy a fresh loaf the night before and store it in you refrigerator.
2 slices of raisin-pecan or raisin-walnut bread
Honey, preferably local
Ground cinnamon
Toast the bread slices under the oven broiler or in the toaster, until crisp and lightly brown on both sides. Spread a thin layer of honey on each toast and top with a pinch of cinnamon, or as much as desired.