Yesterday I had one of my worst recipes fails. I was attempting a new pancake recipe, which turned out to be a disaster. They were too thin. Then too thick. Then gritty. I’m still at a lost of how they were so so bad. I’m still determined to get it right and share it with y’all.
Since my breakfast didn’t turn out as planned, I was starving by lunch. To fend off my hunger, I went to my go-to snack almond butter and apple slices. With my new winter candle burning and getting me in the mood for the holidays, I decided to spice up my almond butter a little. Gingerbread and gingersnaps are some of my favorite holiday treats. Really anything with ginger in it. I already gave my overnight chia pudding the gingerbread treatment here, so I thought why not mix it with almond butter. I whipped up this dip, and it was soo good! I made a pumpkin almond butter dip here a couple months ago for fall, but I think I might like this gingerbread dip even better.
3 tbls almond butter
1 tbls maple syrup
2 tsp molasses
1/4 tsp ginger
1/4 tsp cinnamon
1/8 tsp clove
Mix all ingredients in a small bowl. Eat with apple slices, pears or bananas.