Dutch rye ginger bread with fig chia jam

Another perfect pre- or post workout snack, but also very loved as an afternoon kick!

makes: 1 cake and 1 jar of fig chia jam
prep time: 10
cook time: 60 min
total time: 70 min

INGREDIENTS:

For the bread:

  • 125g pitted dates
  • 200ml hot water
  • 3 tsp Dutch speculaas herbs*
  • 3 flax eggs: 3 tbsp of flaxseed with 6 tbsp of water – let it sit for about 5 min before adding to the mixture. Or sub for 3 normal eggs if not vegan.
  • 100g pecan nuts
  • 200g rye flour
  • 100g rice flour
  • 100ml rice milk (or any other non-diary milk)
  • 3 tsp baking powder
  • some coconut oil to grease the cake tin
  • 1 1/2 tbsp coconut sugar (or brown sugar)

For the fig chia jam:

  • 6 fresh figs
  • 2 tbsp chia seeds
  • 1 tbsp lemon juice and 1 tbsp of lemon zest

* If you don’t have Dutch speculaas herbs, you can make them yourself (this makes more than you’ll need):

  • 40 gr cinnamon
  • 10 gr nutmeg
  • 5 gr cloves
  • 5 gr cardamom
  • 5 gr white pepper
  • 5 gr coriander seeds
  • 5 gr ginger powder
  • 5 gr aniseed seeds
  • 5 gr garam masala

DIRECTIONS:

  1. Preheat the oven to 160 degrees Celcius. Add the dates, hot water, speculaas herbs and eggs to a bowl and mix till you get a creamy texture.
  2. Use a mortar to ground up the pecan nuts. Add this to the bowl with the flour, milk and baking powder. Stir well with a wooden spoon.
  3. Grease the cake tin with some coconut oil and add the mixture to it. Sprinkle with some coconut sugar. Add in some left over nuts (optional).
  4. Put the cake in the preheated oven and bake for 60-70 minutes.
  5. In the meanwhile, add the figs to a food processor with the lemon juice and zest. Add them to a glass jar and add the chia seeds. Stir well.
  6. Let the cake cool for about 10 minutes before you take a slice and enjoy with the fig chia jam!

Recipe from Rens Kroes’ cook book: Power Food.


Related Posts

Apple Porridge with Cinnamon and Cranberries

Apple Porridge with Cinnamon and Cranberries

This bowl of goodness is a great low-carb version of your usual porridge and filled with satisfaction! Make a big batch and have enough brekkie for the whole week, or just as a little pick-me-up snack for the afternoon slum. Related

Artichoke & Sundried Tomato Dip

Artichoke & Sundried Tomato Dip

Artichokes are such lovely babies and I’ve realised I need to cook more with them. I use this wonderful food in my enchiladas before, which are a massive success in our household. I will also post a recipe later this week where I steam the […]



Leave a Reply

Your email address will not be published. Required fields are marked *