BAKED GOODS

 Yes, you can bake with ForBelly. The lemon-ginger flavor works great in muffins and pancakes.

Lemon Ginger Power Muffins

  • 1 1/2 cups whole wheat flour
  • 3 servings ForBelly (6 teaspoons)
  • 1/2 cup honey or maple syrup
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/4 cup melted coconut oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • Optional: fresh or frozen blueberries

Mix dry ingredients. Mix wet ingredients separately. Combine. Pour into muffin tin. Bake at 350°F for 20-25 minutes.

Makes 12 muffins. Freeze extras for grab-and-go breakfasts.

Pro tip: These taste even better the next day

Lemon Ginger Pancakes

  • 1 cup flour (whole wheat or all-purpose)
  • 2 servings ForBelly (4 teaspoons)
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • Fresh lemon zest

Mix dry ingredients. Whisk wet ingredients separately. Combine gently (lumps are fine). Cook on griddle. Flip when bubbles appear.

Stack high. Drizzle with honey. Pretend you're at a fancy brunch.