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Baking with Booch!

Hey Booch Group! Thought we'd give you some more cooking with kombucha recipes and this time we're baking with booch! Grab some sacks of flour and your whisk and let's get cracking!.....oh we also have the mandatory booch and booze recipe too - drinking and baking is an winning combination.

Kombucha Muffins

3 cups white whole wheat flour or spelt flour

4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup sunflower or canola oil.

3/4 cup agave

500ml raw kombucha


  1. Preheat the oven to 220°C. Oil the wells of a muffin tin and have it nearby.

  2. In a large bowl, stir together the flour, baking soda and salt. Pour the melted butter and agave over the dry ingredients, and then pour in the kombucha. Whisk the mixture until just combined. Don’t overmix or your muffins will be tough.

  3. Immediately divide the mixture among the muffin wells, and bake in the oven for 5 minutes. Then reduce the oven temperature to 190°C and finish cooking for another 8 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high heat of the oven will make sure the muffins pop out over the edges of the pan.

  1. Remove from the oven and allow to cool slightly. Serve warm with more softened vegan butter.

Kombucha Irish Soda Bread

5 cups gluten-free all-purpose flour, plus more if needed

1 tsp baking soda

2 tsp sea salt

1 cup raisins

1.5 cups raw kombucha

1/4 cup egg replacer

4 tbsp avocado oil

3 tbsp maple syrup


  1. Preheat the oven to 200°C. Line a baking sheet with parchment paper (you can also use a well-seasoned cast iron skillet or a casserole dish).

  2. Add the gluten-free flour, baking soda, sea salt and raisins to the bowl of a stand mixer and stir until well-combined. Leaving the mixer on low speed, slowly pour the kombucha in the mixer and continue mixing until all the kombucha is in.

  3. Whisk together the egg replacer and oil in a bowl or measuring cup.

  4. Add the egg replacer/oil mixture and the honey to the mixer and beat on medium-high speed until a thick bread dough forms. Note: the dough should not be overly sticky. If it is, add more flour ¼ cup at a time until a nice dough forms.

  5. Use your hands to form a large round disc shape out of the dough (it doesn’t have to be perfect!) and use a serrated knife to cut an X shape into it. Place the dough on the parchment lined baking sheet.

  6. Bake for 35 minutes at 200°C. After 35 minutes, lower the oven temperature to 190°C and cover the bread in foil and bake another 20 to 30 minutes, or until the bread is baked through (poke it with a butter knife in the center to be sure it tests clean). Allow bread to cool completely before slicing and serving.

Ginger Apple Booch Cocktail

120ml ginger kombucha

60ml vodka

1 teaspoon grated fresh ginger (more or less, depending on your preference)

splash of apple cider or apple juice


Pour the kombucha and vodka in a glass with the fresh ginger, give it a stir. Add ice and top with a splash of apple cider. Enjoy!

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