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Feel free to use almond meal instead of hazelnut meal. You can also blitz some hazelnuts or almonds in a food processor until dry and mealy (be careful not to over-process or you'll end up with nut butter!).
I love the flavor of buckwheat flour here, and spelt flour is such an easy whole grain flour to work with, but if you'd prefer to swap in all-purpose flour at some point, feel free. Whole wheat would work just fine as one of the flours, too.
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup muscovado sugar
2 large eggs
1/2 cup molasses
1/4 cup honey
1 1/4 cups (145 g) spelt flour
3/4 cup (100 g) buckwheat flour
1/4 cup (25 g) hazelnut meal
2 tablespoons grated fresh ginger
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Greek yogurt
Powdered sugar, to top (optional)
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