As part of my prep for my fermented drinks workshops, I brew bigger batches of milk kefir. To make sure nothing goes to waste, I like to cook with it. It adds a lovely tang which works well with sweet as well as savoury dishes, just like buttermilk. Of course, heating it kills off the beneficial gut bacteria, but there are still other nutritional benefits. Kefir is high in calcium, phosphorous, magnesium, tryptophan, folic acid, biotin, Vitamins A, B2, B12, D and K. So still pretty great, right? If you are after the little gut helpers, cooked kefir isn’t your best option, but does help to showcase the different ways kefir, can be used to add flavour as well as nutrients to your cooking.

Here is a quick recipe for little cakes, a breakfast, snack or anytime go-to treat. I used plums as they needed using up, but you can add any fruit, whatever is in season!

Mini Plum Kefir Cakes

110 g wholegrain spelt flour
1 ½ tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
Pinch sea salt
1 tbsp milled flax seeds
1 egg
83 g coconut oil or 110g butter, melted
3 tbsp goat milk kefir
3 ripe plums, 2 chopped and 1 cut into slices for garnishing
Maple syrup to taste

Makes 8-10 cakes (depending on the size of the tins)

1. Pre-heat the oven to 180C. Line a muffin tin with paper cases.
2. Mix together the dry ingredients until well combined.
3. Make a well in the centre of the dry ingredients and add the coconut oil, kefir and egg. Stir well to combine.
4. Stir through the chopped plums and add the maple syrup to taste (I tend to add less sweetener when using sweet fruit). The mixture should be a ‘dropping’ consistency.
5. Fill the cases and pop into the oven to bake for 10-15 mins or until the skewer comes out clean.

Allergy info: wheat, goat milk