My Photo of the Day: Gingerbread.

A friend of mine recently had a birthday and her husband made her some soaked flour gingerbread using a Nourished Kitchen recipe. I’ve had this recipe on my to-do list for a while, so I decided to finally make it.

I bought some whole wheat flour from Denver Urban Homesteading and soaked it overnight in homemade kefir. I actually added a half a cup more of kefir because the mixture looked dry. I also added some chopped crystallized ginger into the batter right before I put it in the pan to bake.

Our home smelled so good while the gingerbread was baking and I was impatient waiting for it to cool. Luckily I had things that I needed to do, so I was able to “forget about it.” When it was time, I topped a piece of still slightly warm cake with unsweetened raw whipped cream. This gingerbread is really good, richly flavored and dark and the bits of crystallized ginger adds a nice texture.

2012 is just around the corner and I for one am really looking forward to it. I hope you all have a wonderful holiday season and all the best for the new year!

 

Banana bread.

I really love banana bread and I’m sure I’ve written other blog posts about it. I especially love banana bread when I find a recipe that blows me away every time I make it. I’ve only been baking with sprouted whole wheat, spelt, or rye flour when I do bake now and I like this recipe a lot. I usually like a mix of sprouted whole wheat & spelt flours and I like to add 5 bananas instead of 4, 2 eggs, some cinnamon, a splash of milk (depending on how dry the day is) and sometimes some dark chocolate chunks, some good quality unsweetened coconut, or a mix of nuts. When I don’t have ghee, I use virgin coconut oil and a little bit of homemade yoghurt.

The smell of freshly baked banana bread always makes me happy!