- 3/4 cup extra-virgin coconut oil
- 3/4 cup unsulphured molasses
- 1/2 cup brown rice syrup
- 1 cup coconut palm sugar
- 1 cup whole grain spelt flour
- 1 cup white spelt flour
- 1 cup barley flour
- 1 1/2 tsp baking soda
- 1 tsp finely ground sea salt
- 2 TB ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 large eggs, at room temperature
- 1 cup milk of choice
- 2 TBS crystalized ginger, chopped
Preheat the oven to 325°.
Smear some coconut oil all around a 13x9x2-inch baking pan.
In a small pot, over a low flame, combine coconut oil, molasses, brown rice syrup, and coconut sugar in a medium, non-reactive saucepan and place over low heat. Whisk the mixture frequently until the coconut oil is just melted and all of the ingredients are well blended. Remove from the heat, pour into a large bowl, and set aside to cool.
In a medium bowl, whisk together the flours, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
When the molasses mixture is cooled or lightly warm to the touch, add the eggs, one at a time, whisking well after each egg. Then whisk in the milk until combined.
Using a spatula, fold the dry ingredients into the batter without over mixing. Then gently mix in about 1 1/2 TB of the chopped crystalized ginger until just combined.
Pour the batter into the prepared pan and sprinkle the remaining chopped crystalized ginger on top. Bake in the middle rack of the oven for 45-60 minutes. Check at 45 minutes. When the top of the cake springs back when touched. If not done, bake and check after 5 minutes. It’s done when a knife inserted into the center comes out clean.
Cool for a good hour. This is the kinda thing that taste better as it sits. I cut mine into squares but you can cut them any which way you want ‘em. Store in an airtight container at room temperature for a few days then in the fridge after that for a few more