I’m a sucker for picturesque old-fashioned “chestnuts roasting by the open fire” kind of traditions. And gingery, spicy, sweet gingerbread is high on the list. I never actually had gingerbread, that I can remember anyways, growing up. We had ginger snaps and molasses cookies and they are one of my favorites, and this gingerbread recipe is a favorite of my own children. It is gobbled up almost single handedly by them. They actually prefer it over my amazing brownies. Jokes on them because there’s less sugar in these. *Snickers*
Keep in mind this is a recipe for gingerbread and not gingerbread men. Although I used a cookie cutter and cut out a few men for fun. For the record they eat the gingerbread a little faster than the gingerbread cut out men, as they usually have a lengthy conversation with their temporary friend as they tear apart his limbs. To each their own.
This is the Nourishing Traditions recipe for gingerbread. It calls for spelt, kamut, or whole wheat flour and soaks it over night. If you’re wondering why you should soak it before continuing on to the recipe read here about soaking grains and more about a traditional food diet here.
We often use this recipe for our winter ‘tea time’ snack. It goes along wonderfully with hot tea, hot cocoa, eggnog and the likes!
Did you grow up eating gingerbread? Does it seem like something you hear about, but most people usually skip over or is it a little detail that brings back fond memories in your Christmas cookie memories?
- 2 2/3 cups ground spelt, kamut or whole wheat flour
- 2 cups buttermilk, kefir, or yoghurt
- 3/4 cup softened butter
- 3 tbsp freshly grated ginger
- 2/3 cup rapadura (organic cane juice sugar)
- 1/3 cup molasses
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp powdered ginger
- 1 tsp dry mustard
- 1/2 tsp sea salt
- 2 tsp baking powder
Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water with 2 tablespoons whey, lemon juice, or apple cider vinegar in place of buttermilk kefir or yoghurt.) Cream rapadura, butter, molasses and eggs. Blend in remaining ingredients and blend this mixture with the soaked flour mixture.
Pour into a buttered and floured 9x13 glass baking dish.
Bake at 350 degrees for about 1 hour.
Serve with whipped cream or sweet cheese topping. (Blend cream cheese and honey till fluffy and well blended)