Enjoy this lovely bread for the holidays, and know that you are enhancing your wellness. Cranberries are rich in antioxidants and phytochemicals that help keep you disease-free!

• 1/4 cup ghee, melted
• 1 cup rolled oats
• 1 cup Spelt flour
• 1/2 cup Rapadura (special sugar found at Whole Foods)
• 2 tsp. aluminum free baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 tsp. ground cardamom
• 3/4 cup plain whole yogurt
• 2 large eggs
• 1 cup cranberries, fresh or frozen (not thawed)
• 1/4 cup crystallized ginger, coarsely chopped

Preheat oven to 3500. Lightly oil and flour and 81/2 x41/2 inch loaf pan. Spread oats on a rimmed baking sheet covered with parchment paper (if aluminum) and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt and cardamom.

In a separate bowl stir together yogurt, ghee, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.

Spoon the mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula or knife around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.