For the first day of VeganMoFo (Vegan Month of Food) I posted a post on how to start a sourdough starter and now I’m posting this recipe of what you can do with your starter after its about seven days old in the hopes that it will give you peeps some motivation to keep your starter going. You can use your starter for so much more than a loaf of bread! They add great flavour to a whole range of baked goods, like chocolate cakes, other cakes, doughnuts, muffins and well a hell of a lot more! You can even make crepes and pancakes with it. It sure suits the trecally-ness of this ginger bread. Keep persevering with your starter, it will be worth it!
1/4 cup yare valley rapeseed oil
3/4 cup unrefined light brown sugar
1/2 cup blackstrap molasses (blackstrap molasses is crazy high in calcium)
1/4 cup almond milk
4 tbsp ground flaxseed
1 cup organic plain white flour
1/4 cup organic rye flour
2 1/4 tsp baking soda
2 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp fine sea salt
1 cup room temp active sourdough starter
icing sugar for dusting
Preheat the oven to 180c/350f and line a loaf pan with a loaf pan liner or some greaseproof paper. Beat together the oil, sugar, almond milk, molasses and ground flax seed in one bowl and combine the white flour, rye flour, baking soda, salt and spices in another bowl. Add half of the flour mix and stir it in then add the other half and stir it together a bit more. Now fold in the sourdough starter until well combined and transfer the sticky gingerbread mix to the prepared pan and bake for up to 1 hour. Cool over night in the pan (or until the evening I guess if you made it in the day) and dust with icing sugar before slicing. Ginger bread is always tastiest on the day after baking, and that’s a fact!