Comments on: Soaked Flour Gingerbread

By: Katherine

Katherine — Sun, 11 Dec 2011 21:13:11 +0000

Just made this and it is delicious! It’s a great way to get iron-rich blackstrap molasses as our family has a genetic tendency for anemia and we have a hard time taking the molasses straight. I have a recommendation for people at lower altitudes to lower the oven temperature to 325 and bake it a bit longer. I made two batches, the first of which I baked at 350. This overflowed onto the floor of the oven, and the second, baked at 325 did not.

By: Josefina

Josefina — Sat, 25 Dec 2010 21:51:11 +0000

we tried this recipe for our xmas dinner and i couldn’t be more pleased. since we live in sweden where molasses is a little difficult to come by, we ended up using whole cane syrup instead. we wanted a sweet treat so this extra sweetness yielded a perfect result. i have tried a soaked flour recipe from NT before and it didn’t bake right. i was so happy about this as it turned out wonderfully.
i also had to add in a lot of extra liquid as I used filmjölk which is a little thick. but did so before mixing into the other ingredients and not when soaking.
what else could i use in place of the molasses, when i don’t want that extra sweetness from cane syrup (what’s the purpose of the molasses)? or could i simply cut down the sugar?
thanks for a great recipe!

By: At Home

At Home — Wed, 15 Dec 2010 01:42:43 +0000

Awesome recipe. I saw no pictures. I halved the recipe but used the full mount of kefir. Used butter and coconut oil. It came out a little too sweet for my taste, but otherwise perfect. Really delicious and tender. It doesn’t need a topping. My 8 year old loves it! Thanks for posting.

By: Sarah

Sarah — Mon, 08 Nov 2010 17:47:41 +0000

I made this gingerbread this weekend and we loved it! I put 3 tablespoons lemon juice into 1 cup of raw goat milk as a substitute for buttermilk. Like others have commented, I had to add another cup of yogurt to the flour to get it to the right consistency. I used 2 teaspoons fresh minced ginger instead of powdered. The recipe made a full 9×13 pan of cake. It was just delicious! Very dense and moist, almost like a custard or bread pudding, but it set up fine and cut well. Will be making many more times this season!

By: Ginny Miller

Ginny Miller — Thu, 04 Nov 2010 14:11:53 +0000

I also have questions about the recipe. I love the idea of this recipe. We make a soaked flour pancake that my kids just love, and I have just recently started exploring the benefits of fermented foods. With our pancake recipe, the flour is soaked in a 1 to 1 ratio with buttermilk. That ratio makes a thick paste which still needs more buttermilk added in the morning. At 2 1/2 cups flour to only 1 c buttermilk, this recipe made a dough that sat overnight rather than a batter to be “poured” in with the egg mixture. It didn’t seem right to me, but since I couldn’t see the pictures, I went with it. With a lot of beating, the final outcome was a sort of lumpy batter, but not the velvety smooth batter that gingerbread normally is. When it baked up, it had lumps of flour in it that weren’t combined. I wonder if something was omitted from the recipe accidentally. The flavor was great. I will definitely make it again, but add water to make the flour/buttermilk mixture more of a thick batter since most gingerbread recipes have water added to them anyway. Thank you for a great, healthy treat!

By: Soaking grains, nuts, beans and legumes

Soaking grains, nuts, beans and legumes — Wed, 15 Sep 2010 13:08:27 +0000

[...] Soaked Flour Gingerbread [...]

By: Soaking Grains Increases Nutritional Profile | Lose Weight with Quinoa

Soaking Grains Increases Nutritional Profile | Lose Weight with Quinoa — Fri, 06 Aug 2010 10:20:57 +0000

[...] Soaked Flour Gingerbread [...]

By: Sara Ramer-Dean

Sara Ramer-Dean — Tue, 18 May 2010 14:06:24 +0000

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.

By: Anita

Anita — Thu, 18 Feb 2010 11:37:42 +0000

Great recipe! I’m going to make this.

By: lisa camille

lisa camille — Tue, 15 Dec 2009 05:29:37 +0000

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