Gingerbread Breakfast Cakes

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Here’s a holiday recipe from the Wheat Belly 30-Minute Cookbook.

These cakes taste like gingerbread cookies and will delight big and little kids: They’ll feel like they’re having dessert for breakfast! Minus wheat and sugar, we create healthy cakes that have no nutritional downside.

Spread cream cheese, butter, fruit butters, or Raspberry Chia Jam or Plum Jam (recipes in Cookbook) over the top.

If you don’t have the All-Purpose Baking Mix, you can substitute 2 cups almond meal/flour.

Makes 6 cakes

2 cups Wheat Belly All-Purpose Baking Mix or Wheat-Free Market All-Purpose Baking Mix
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 tablespoons Virtue Sweetener (or other natural sweetener equivalent to ½ cup sugar)
1 tablespoon molasses
1 teaspoon lemon juice
¼ cup water, warm
1 large egg, whisked

Preheat oven to 350° F.

In medium-sized bowl, combine baking mix, baking powder, ginger, cinnamon, nutmeg, cloves, and sweetener and mix thoroughly.

In small bowl or mug, combine molasses, lemon juice, water and mix. Pour molasses mixture into dry mixture and mix. Wait one minute, then stir in eggs.

Divide into 6 mounds on parchment paper. Bake for 20 minutes or until toothpick withdraws dry.

The post Gingerbread Breakfast Cakes appeared first on Dr. William Davis.

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