Semi-Sourdough Gingerbread Cookies
The benefits of ‘sourdough’ are plenty; it is the traditional way of making bread rise. During this slow souring process the grain becomes pre-digested, breaking down most of the gluten in spelt and wheat flours. Soaking, souring or sprouting grains will also break down phytic acid which binds with minerals; contributing to bone loss and potentially osteoporosis.
Enjoy these delicious fall/winter cookies with some raw milk eggnog 😉
- 1 ¾ cups of Spelt flour
- ½ cup plain yogurt
- ¼ cup molasses
- ½ cup of butter or coconut oil melted
- ½ teaspoon of raw, unrefined sea salt
1st step ‘sour-soaking’ directions: Cream together wet ingredients, then add flour and sea salt. Cover and leave on the counter at room temperature for 12 to 24 hours.
Next step; whisk together the following ingredients:
- 1 large egg
- 1 teaspoon of lemon juice
- ¼ cup of raw, unrefined sugar (Level Ground or Panela brand)
- ½ cup of arrowroot powder (optional replacement: 1/4 cup blend of herb powders; Marshmallow root, Ashwaghanda root, Linden flower & leaf, plus 1/4 cup of arrowroot)
- 1-2 tsp ginger root powder
- 1-2 tsp cinnamon powder
- 1-2 tsp clove bud powder
- ½ tsp of baking soda
- 1 tsp baking powder
Add this mixture to the soaked flour blend, until it resembles a ball of gingerbread dough.
Place the dough in the fridge for a minimum of 1 hour to solidify it for rolling out into cookie shapes. Roll out the dough on a floured surface and cut with preferred cookie cutter shapes. Roll out dough to ¼ IN or thicker for the best consistency, the thicker they are, they fluffier they will be. Press in raisins or cranberries for buttons and eyes, goji berries make great lips.
Bake at 375 F for 10 minutes.
To learn more about traditional food principles and for help incorporating simple steps towards increased nourishment in your family’s life, attend a Herbal Mama workshop in Edmonton, Alberta and area or ask us for referrals for more info and recipes!