How can I use fermented foods every meal, every day? Let us show you the ways....
I’m not really a baker I have been making sourdough bread 🍞 for years now but once you try to cut most sugar out of your life sweet baking becomes a bit harder. So when I found a recipe for Ginger carrot cake I had to play with it a tiny bit to include our citrus twist sauerkraut into the batter
Ingredients
- 2 cups and 1 tbsp of spelt flour
- 2 tsp baking powder
- 2 tbs baking soda
- 1/2 tsp salt (fine)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups coconut sugar
- 4 large eggs
- 1 1/4 cups melted butter (or coconut oil)
- 2 cups GoodBugs Citrus Twist Sauerkraut (chopped and strained) Buy Here
- 1 cup grated carrots
- 1/2 cup pumpkin seeds
- 1/2 cup craisins
Icing Ingredients:
- sour cream
- honey
Method:
- Preheat oven to 160,C
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl
- Beat together the sugar, eggs, butter, add the strained kraut and carrots
- Gently fold the dry ingredients into the wet add the seeds and dried fruit be careful not to over mix
- Pour into muffin or a cake pan bake for 30-40 min or until a toothpick inserted into the centre comes out clean.
I like muffin pans mostly because it easier to distribute the cake later eg into lunch boxes or with a cuppa
Icing is just sour cream and honey beaten together and piped onto muffins.
p.s. I will teach you how to make ginger carrot on Friday ferments sometime soon and then you can replace the kraut with gingered carrots but for now let’s try it with citrus twist or golden kraut