Quickly becoming a staple on our wintertime table, this gingerbread is a nice treat especially served warm with a generous amount of butter. It’s heavy on the spices, but that makes it all the better. The flour is soaked overnight to reduce antinutrients.
For this recipe you’ll need the following:
- 1 Cup Buttermilk or Kefir
- ¼ lb Butter or Coconut Oil
- ¾ C Sucanat
- 2 Eggs from Pastured Hens
- ¾ C Molasses
- 2 ½ C Freshly Ground Spelt or White Wheat Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 2 Tablespoons Powdered Ginger
- 1 Teaspoon Cinnamon
- Pinch Cloves
With the paddle attachment, mix the buttermilk or kefir with your freshly ground flour until thoroughly mixed. Place a towel over the bowl and leave it in a warm place on your counter overnight or into the next afternoon. Soaking the flour reduces the antinutrients found in the bran of whole grains like spelt, thus rendering the flour more nutritious.
After the flour has soaked a sufficient amount of time, mix the coconut oil, molasses and sucanat together until thoroughly whipped. Add the eggs. After the eggs have been sufficiently mixed, pour in your soaked flour as well as the spices, salt and baking soda. Mix well.
Pour the batter into a greased and floured 9 x 9 baking dish. Bake in an oven preheated to 350 ° F for 45 minutes or until a toothpick inserted into the cake’s center comes out clean.
YUM! I love gingerbread . . . this may have to become a new breakfast treat next week! Thank you for the recipe!
Best,
Sarah
Sarahs last blog post..Holiday Traditions
Hi! I made this recipe but something went very, very wrong somewhere. I used the exact measurements, but the 1 cup of kefir was not enough to soak the 2.5 cups of flour. It looked dry and crumbly, not moist like yours. I also used blackstrap molasses, so not sure if that was a mistake. The cake came out fine in looks (almost black looking), but tasted terrible. Very bitter. I am not one to dislike food either, but I could not even take a second bite. Any help is appreciated!
Kelly – I’m so sorry! Kefir can be a bit thicker than buttermilk which is what I customarily use except in a pinch–which may have made the soaked flour really crumbly instead of gooey and moist. It definitely shouldn’t have been bitter. Now, don’t get me wrong: it’s not a particularly sweet cake, but it shouldn’t have been bitter at all. I’m going to remake it this weekend and see if I missed any ingredients or messed up the measurements in the post. Yikes!
Thanks for the response! Well, that’s why I thought it might be the fact that I used “blackstrap” molasses. Seriously it smelled SOOO good baking. I think next time I am going to add yogurt or additional kefir until the flour looks like your picture (when I make my waffles, I use 2 cups of spelt to 1 2/3 cups yogurt and soak overnight). Thanks (I love your website!)
I tried making this gingerbread for the first time last night. I soaked the flour for 24 hours and followed the instructions as specified, except that I got interrupted in the middle and set the egg mixture in the fridge for about 6 hours.
It turned out delicious, but I’m going to try a 9×13 pan next time, because it poofed up over the top of the pan and flowed gracefully to the floor of the oven. Which already needed cleaning, luckily!
I’d love to share a picture with you but can’t figure out how to get it onto the post.
Love your website, keep up the good work!
i made the recipe with 1 small tub of yogart then i added enough [unsweetened] almond milk to get the dough to the consistancy in the picture. i also substituted a 1/4 cup apple sauce + 1/2 c. sugar for the sucanat. [this is what i had] it turned out great! i used almost all coconut oil just a little butter as well. thanx!
I made this for Bible study last night & we enjoyed it. One lady was really into it & said – oh, this would be great with dried fruit in it – like apricots. I thought that sounds good & may do that again sometime.
thanks for the great blog!
hi I cannot see any pictures just empyt boxes
i read the comments (I purchase spelt flour)
I will be soaking it in buttermilk all night
and making the gingerbread tommarow.
I will let you know how it turns out.
wish I could have seen the pictures you
posted with recipe. Wish me luck
lisa camille
Great recipe! I’m going to make this.
I like the sound of the recipe, but would really like to be able to see the pictures. Nothing I do on my end will display the photos…so I think they are missing. Thanks! I make all whole-grain, all natural foods, so I love your website too.