Let the holiday baking begin!  Here’s a 100% wholegrain treat sweetened with molasses and maple syrup – No refined sugar!

Ingredients:

2&1/4 c spelt flour (can substitute 100% whole wheat flour)
1/4 c ground flax meal
1.5 tsp ground ginger
1.5 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/3 c melted coconut oil
1/3 c molasses
1/4 c + 1 tbsp maple syrup
1 egg

To prepare:

Whisk together flour, spices, salt, baking powder & baking soda in a medium bowl.  In a large bowl, using an electric mixer, beat together coconut oil, molasses & maple syrup until smooth.  

Add egg and beat well, then slowly add dry mixture while continuing to mix until combined.  Using hands, roll dough into a ball and flatten it into a thick disc. (It will be a little sticky, you can dust it with a little flour if you need it to form the ball).

Wrap in plastic or beeswax wrap and refrigerate for...

Want to get into the holiday spirit? Whip up a batch of these muffins and your kitchen will smell like Mrs. Claus’s!

Ingredients:

3 cups whole wheat (or whole wheat pastry) flour
2 tsp baking soda
1 tbsp ground cinnamon
1.5 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp sea salt
2 medium ripe bananas
1 c almond/cashew, soy, or cow’s milk
1/2 c maple syrup
1/2 c molasses
2 eggs
2 tsp vanilla
1.5 c real cranberries (frozen & defrosted or fresh)*
coarse sugar for sprinkling on tops*

*optional

To make:

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.

In a blender, blend bananas, milk, maple syrup, molasses, eggs, and vanilla until smooth.

Add wet to dry ingredients, then stir in cranberries, if using. Take care not to over-mix.

Divide mixture among 24 greased muffin cups. Sprinkle each with a little coarse sugar, if using.

Bake at 350F for 20-22 minutes, or until an inserted toothpick comes out clean.

These muffins can be frozen.