Cinnamon Toast Triangles with Apricot-Fig Butter




[caption id=“attachment_959” align=“alignright” width=“211” caption=“PHOTO CREDIT: Sara Remington/ Food Styling By Erin Quon/ Prop Styling By Carol Hacker”]PHOTO CREDIT: Sara Remington/ Food Styling By Erin Quon/ Prop Styling By Carol Hacker[/caption]
Recipe By Kim Galeaz

Serves 6
Prep time: 20 minutes

Every ingredient in this recipe except the cinnamon contains iron. Dried apricots, dried figs, prune juice and molasses are some of the highest non-meat iron sources. Use cinnamon bread that is fortified with iron.

1. Place 12 dried mission figs (ends snipped), 18 dried apricots, 3⁄4 cup prune juice, 2 tablespoons molasses and 1 teaspoon ground cinnamon in a large glass bowl. Cover and microwave on high for 7 to 9 minutes, stirring several times. Remove, uncover and let cool several minutes.

2. Puree fig and apricot mixture in a food processor or blender.

3. Toast 6 slices cinnamon swirl bread and spread 1⁄3 cup apricot-fig spread on each of 3 slices; top with another toasted slice.

4. Cut each sandwich into 4 triangles.

Per toddler serving (2 triangles with spread): 190 calories, 6% protein (3 g), 88% carbohydrate (42 g), 6% fat (1 g), 0% saturated fat, 4 g fiber, 3 mg iron