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Gingerbread White Chocolate Loaf 

A baked loaf with white chocolate and dried fruit on top is sliced on a wooden board on top of a red tea towel. A bag of granola bar mix is beside it with oats, seeds, and dried fruit spilling out of it.

Makes 1 9x5” loaf 

 For loaf: 

1 Small bag (3 cups) Granola Bar Mix

1/4 cup honey 

1/4 cup black strap molasses 

1/2 cup almond butter 

1 tsp vanilla 

1 Tbsp freshly grated ginger 

1 tsp ground ginger 

1/4 tsp allspice 

1/4 tsp ground cloves 

1 Tbsp cinnamon 

1/4 tsp freshly cracked black pepper 

3 Tbsp ground flax seed 

Preheat oven to 325’f. Combine all wet ingredients in a large bowl. Stir in bar mix until completely incorporated. Press into a greased and parchment lined 9x5” loaf pan. Bake for 10 minutes, rotate pan, bake an additional 10-15 minutes until baked through and edges are golden. Remove from oven and allow to cool 5 minutes. Remove from pan and cool on a wire rack until cooled all the way through. 


 For topping: 

1 cup chopped white chocolate, melted 

1/2 cup toasted coconut chips 

3 pieces candied ginger, sliced 

1/4 cup dried cranberries 

1/4 cup roasted, shelled, unsalted pistachios 

Flaky salt (optional)  

Once cooled, top loaf with white chocolate, spreading to edges. Sprinkle with remaining ingredients. Place in fridge for 1 hour. Slice to serve. Keeps up to 1 week refrigerated in an airtight container. Enjoy! 


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