the easiest and fastest way for us to get into the christmas spirit is to make yummy treats. last year i tried making our own version of gingerbread cookies, a version that was enjoyed by all and matched our style of eating. this egg free, refined sugar free and fermented version is quite the tasty treat. i always feel a sense of accomplishment when i am able to find a recipe and tweak it enough so juniper and i can enjoy it. then i always wonder why i don’t make them year round. because these treats have some nutritional benefits as well.
what are the benefits you may ask? well, let me share with you. blackstrap molasses is good for bone health, rich in potassium and iron, maintains cardiovascular health, prevents cancers, helps with menstrual cramps, and supports healthy skin and hair. that along with the benefits of sourdough; digestive health, provides healthy gut bacteria, and the gluten is broken down. i feel pretty good letting my kids and myself enjoy them.
i included the recipe below so i don’t forget how to make them next year.









recipe for sourdough gingerbread cookies
3/4 cup softened butter
1/2 cup sucanat (i also add a dash of maple syrup)
1 TB flax mixed with water
1/4 cup blackstrap molasses
1 tsp vanilla
1/2 cup sourdough starter
2-2 1/4 cup flour (add until not too sticky)
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp clove powder
you can add more spices to your liking
mix butter and sucanat then add remainder of wet ingredients. when wet ingredients are well mixed add the dry ingredients slowly. when dough not sticky flatten a bit on parchment and wrap up tightly. i ferment in fridge over night. bake 15-17 minutes at 325 degrees. depending on oven could be more or less.

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