Quick Breads, Biscuits, Pancakes, Deserts

Gingerbread:  (See substitute to make this non-gluten)

2 2/3 cups freshly ground spelt, kamut or whole wheat flour.  (You may substitute with Bob’s Red Mill Non-Gluten All-Purpose Baking Flour – using 2 2/3 cup + couple more tablespoons)

2 cups  buttermilk, kefir or yoghurt

3/4 cup butter, softened

3 tablespoons freshly grated ginger

2/3 cup Rapadura,  whole cane sugar, or sukanat

1/3 cup molasses

2 eggs

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp powdered ginger

1 tsp dry mustard

1/2 tsp sea salt

2 tsp baking powder

Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place.  (Those with milk allergies may use 2 cups water plus 2 TBSP whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.)  Cream Rapadura with butter, molasses and eggs.  Blend in remaining ingredients and blend this mixture with the soaked flour mixture.  Pour into a buttered and floured 9-inch by 13-inch pyrex pan.  Bake at 350 degrees for about 1 hour.  Serve with whipped cream or sweet cheese topping.