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.
|soaked flour gingerbread|| |
- 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.