Baking with the Hungry Ghost: Breakfast Pastries and more

The secret to tasty, healthy breakfasts is using whole-grain flour and avoiding refined sugar. Whole spelt and bolted wheat flours in combination with slowly-metabolized sweeteners are absolutely the solution! My go-to’s are barley malt and date syrup. We’ll use them both in making some raisin scones, cranberry muffins, apple pies and healthy sports bars.

Your blood-sugar, cholesterol levels, and taste buds will thank you. Your kids will too!