- 2 cups spelt flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon minced fresh ginger
- 2 eggs
- 3/4 cup coconut palm sugar
- 1/2 cup molasses
- 1/2 cup boiling water
- 1/4 cup melted coconut oil
- 1/4 cup melted butter
- 1 teaspoon confectioner’s sugar
- Preheat oven to 350 F. Grease and flour a 9-inch square or round cake pan.
- Into large bowl, sift together flour, baking soda, ground ginger, cinnamon and salt.
- In another bowl, mix together ginger, eggs, sugar and molasses. Stir into flour mixture. Pour in boiling water; beat on low speed to combine. Beat in coconut oil and butter until smooth.
- Pour batter into prepared pan and bake for 35 to 40 minutes, or until springy to the touch. Cool completely in pan on wire rack. Turn out onto serving platter and dust with confectioner’s sugar. Slice and serve.
Looking for more whole grain recipes for baking? Check out Baking With Whole Grains to whet your appetite.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
Spelt (Triticum aestivum spelta) is also considered an “ancient” variety of wheat that was widely cultivated until the varieties more compatible with modern fertilizers and mechanical harvesting took over. Spelt is higher in protein than common wheat, and anecdotal reports indicate it is more tolerable to people with wheat sensitivities. Spelt flour can be substituted for common wheat in most recipes.