Gingerbread (wheat and dairy free!)
Bread
It's Fall and the holidays are right around the corner - why not have gingerbread for breakfast?! This one has it all. A little gooey, a lot moist, a little sweet and a ton of gingery spice. I use a mixture of whole grain spelt and barley flours, coconut sugar and brown rice syrup and (of course) molasses, seasonal spices with an extra hit of crystallized ginger and coconut oil instead of regular butter. It also turned out to be the best freaking gingerbread I have ever EVER made. Seriously. It’s everything I dreamed a gingerbread to be.
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