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Gingerbread
By Sally Fallon
2 and 2/3 cups freshly ground if possible, spelt, kamut, or whole-wheat
flour
2 cups buttermilk, kefir or yogurt
3/4-cup butter, softened
3 tablespoons freshly grated ginger
2/3 cups sucanat
1/3-cup molasses
2 eggs
1/2-teaspoon cinnamon
1/2-teaspoon ground nutmeg
1/4-teaspoon ground cloves
1 teaspoon powdered ginger
1 teaspoon dry mustard
1/2-teaspoon sea salt
2 teaspoons baking powder
Soak flour with buttermilk, kefir or yogurt for 12 to 24 hours in a
warm place. (Those with milk allergies may use 2 cups of water plus 2
cups of whey, lemon juice or vinegar in place of buttermilk, kefir or
yogurt). Cream sucanat with butter, molasses and eggs. Blend in
remaining ingredients and blend this mixture with the soaked flour
mixture. Pour into a buttered and floured 9x13 inch Pyrex pan. Bake at
350 degrees for about 1 hour. Serve with whipped cream or sweet cheese
topping. Serves 16.
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