One of my favourite couples recently Facebooked the making of this awesome looking breakfast cake also know as Ontbijt Koek – a Dutch sweet and spicy bread that you eat for breakfast with butter and cheese. Holy moley I wanted in on that! When she gave me the recipe, it was the original Dutch way – sugar, more sugar & white flour. Although she had made it gluten free, I was curious how a nutrient dense almond flour and flax version would taste.
This version is not quite as light and fluffy but has a beautiful texture, with slightly sweet and nutty tones through. Although traditionally enjoyed at breakfast, this breakfast cake is also good for a snack mid morning, afternoon or at 2am during an Archer binge.
It took my two goes to get this recipe right – a humble reminder that learning new takes patience and to not be too hard on yourself.
have your breakfast cake and eat it too
Ingredients:
2 1/4 cups blanched almond flour*
¼ cup golden flaxmeal (has milder flavour and colour than brown linseeds)
Pinch Himalayan salt
½ teaspoon baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp grated nutmeg
2 organic free range eggs
1 tablespoon coconut oil melted (ghee can also be used)
1 heaped tablespoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla paste
Handful of sliced almonds (optional)
Directions:
- Place the first 8 into a large bowl and mix well.
- Mix wet ingredients in a separate bowl.
- Pour the wet ingredients into the first bowl and gently mix until just combined. Over mixing will result in a dry loaf.
- Transfer to a lined loaf pan – ideally 6.5×4” (16.2×10) – the mixture won’t rise much at all and once cooked it will basically look the same as when you put it in so if you want a high loaf, the pan will have to be narrow and short.
- Bake at 150° (350F) for 20-25 minutes – do not overcook as it will be very dry.
- Cool in the pan before removing.
Serve toasted and with plenty of organic butter! Get in those medium chain triglycerides people! The dutch traditionally eat this with cheese – personally the only cheese I could imagine this with is cream cheese or ricotta. Variations on this recipe including adding chopped dried fruit, walnuts, ground coriander or cardamon.
*Blanched almond flour is almonds that have had their outer skin removed and then ground. It can be found at most supermarkets/whole food stores or can be made by putting almonds that have had their skins removed into a blender and grounding until fine and resembling flour. If you can not do either of these things, you can use normal grounds almonds, the loaf will just be a bit darker in colour and will be a little more dense and nutty.
