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WBB: Gingerbread Breakfast Cakes

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Posted: 12/23/2014 12:00:00 PM
Edited: 5/5/2022 12:56:51 PM (1)
 

Originally posted by Dr. Davis on 2014-12-23
on the Wheat Belly Blog, sourced from and currently found at: Infinite Health Blog.
PCM forum Index of WB Blog articles. Blog Recipes Index.


Gingerbread Breakfast Cakes

Here’s another recipe taken from the Wheat Belly 30-Minute (Or Less!) Cookbook, perfect for a light holiday breakfast!

Gingerbread Breakfast Cake

Gingerbread Breakfast Cakes

Prep time: 5 minutes Total time: 25 minutes

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
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
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.


D.D. Infinite Health icon

Tags: Recipes