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Ginger Bread

This is a simple spicy cake made the sourdough method.



Makes 12-16 small slices.

  • 1 cup Kefir.
  • 200 grams butter, from pasture fed cows.
  • 1/3 cup molasses.
  • 2 eggs, from pasture fed chickens.
  • 3/4 cup Californian dates, chopped.
  • 1/2 cup of sourdough starter.
  • 3 cups Spelt flour.
  • 1/2 teaspoon cinnamon.
  • 1/2 teaspoon nutmeg.
  • 1/4 teaspoon cloves.
  • 1 teaspoon mustard powder.
  • 1/4 teaspoon Celtic sea salt.
  • 2 teaspoons ground ginger.
  • 1 teaspoon freshly grated ginger.
  • Tablespoons of water, optional.



Process the Kefir, butter, molasses, eggs, chopped dates and sourdough starter in a food processor. In a separate bowl mix the flour and spices, then process them with the other ingredients in the food processor until you get a smooth batter. If the mixture is too dry then you will need to add a little more Kefir or water until you get the desired consistency.

Grease and dust with flour a 12 x 8 x 1 1/4 inch baking tin. Spoon in the mixture and level out with a spatula. Leave the mixture to rise in a warm place (28C) for 12-20 hours or until the mixture has not quite doubled in size. Bake at 180C for 40-50 minutes or until a clean knife comes out dry.

Serve with Kefir cream and All-Raw Red Plum Jam.


Depending on the thickness of the Kefir and sourdough starter you may need to use some additional water to reach the desired consistency for the cake mixture.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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