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


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


  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.

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