It's Kitchen Tip Tuesday time and I haven't participated in quite a while but I have a good one for you this week!
Here it is:
It's my cinnamon sugar shaker (a repurposed sea salt shaker). I keep it premixed so that it's readily available whenever I'm making cinnamon rolls, french toast, cinnamon toast, oatmeal, etc. Then there's no extra work involved in sprinkling it right on.
I use Rapadura/Sucanat/evaporated cane juice (whatever you want to call it, it's all the same stuff) and ground cinnamon. Our personal taste is approximately 3/4 sugar and 1/4 cinnamon. I like a LOT of cinnamon! Sometimes I mix it stronger than that. Just use a funnel and pour in your cinnamon and sugar, leaving about 1/2 inch at top. Replace shaker top and cap and then shake and roll it around until you have it mixed evenly.
Now it's ready for whenever you need a cinnamon sugar mixture!