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
For the bread:
- 125g pitted dates
- 200ml hot water
- 3 tsp Dutch speculaas herbs*
- 3 eggs (or replace with vegan ‘eggs’: 3 tbsp of flaxseed with 6 tbsp of water – let it sit for about 5 min before adding to the mixture)
- 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
- 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.
- 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.
- 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).
- Put the cake in the preheated oven and bake for 60-70 minutes.
- 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.
- 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.