Ontbijtkoek Recipe

Gluten-free, refined sugar-free, dairy-free, grain-free.

Gluten-Free ‘Ontbijtkoek’ (Spiced Breakfast Cake) Recipe

The original ontbijtkoek is made with wheat or rye flour, sugar and milk – this recipe is my gluten, dairy and sugar-free adaptation!

Ontbijtkoek (Dutch for Breakfast Cake) is another food I remember fondly from my childhood. My dad is Dutch and we would often have this ‘cake’ at my Ouma’s house with our afternoon tea. Traditionally, it is eaten for breakfast.

It is more of a spiced bread than a cake and with my addition of butternut, it makes for a wholesome and nutritious breakfast or afternoon snack. Traditionally served with a thick layer of butter spread over it, I use almond butter instead – it is delicious!

Gluten-free Ontbijkoek Recipe

Key: gluten-free, refined sugar-free, dairy-free, grain-free, Paleo, vegetarian, for adults too, great for lunchboxes

Makes: 2 mini loaves – 14½ x 8 cm (5½ x 3″)

Prep Time: 20 minutes

Baking Time: 40 minutes

Total Time: 25 hours (24 hours resting time)

INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

 

METHOD

 

  1. Preheat the oven to 180ºC (350ºF).
  2. Grease two 14½ x 8 cm (5½ x 3″) loaf pans. Line the bottom of the pans with parchment paper to ensure the loaves fall out easily once cooked.
  3. Place the almond flour and eggs in a large mixing bowl and beat with an electric beater for 2 minutes. This allows the rather dry almond flour to absorb some moisture before being cooked.
  4. Add the salt, cinnamon, nutmeg, ginger, and cloves and beat to mix.
  5. In another mixing bowl beat together the butternut, honey, molasses and coconut oil. Add this mixture to the almond flour mixture.
  6. Add the baking soda and baking powder and beat until combined.
  7. Scoop the batter into your prepared loaf pans and bake for 40 minutes, until a knife inserted into the middle comes out clean.
  8. Place the cake on a wire rack to cool, then wrap in tin foil for 24 hours before eating – this creates the delicious sticky crust!
  9. Cut and serve as is, or pop in the toaster and spread with butter.
  10. The remaining cake can be stored in a sealed container for up to 3 days. For longer storage, freeze slices for up to 1 month.

One of the reasons I love this recipe is because it is an excellent example of how food can be medicine!

Take a look at all the health benefits of some of the ingredients:

Cinnamon supports digestive function; relieves congestion & constipation; relieves pain and stiffness of muscles and joints; stimulates circulation; helps prevent urinary tract infections, tooth decay and gum disease and it is a powerful anti-microbial agent that can kill E. coli, Candida and other bacteria.

It is an excellent source of manganese and fibre; a very good source of calcium; and a source of potassium, iron, zinc, magnesium and vitamin A.

(All this info and more can be found in the Ingredient Glossary of my book, Mila’s Meals: The Beginning & The Basics.)

Nutmeg has a variety of healing properties and is a useful remedy for: insomnia, anxiety, calming muscle spasms, nausea and vomiting, indigestion (gas) and diarrhoea. It has the ability to detoxify the liver and kidneys and acts as an anti-inflammatory and antibacterial.

Nutmeg is a good source of potassium, calcium, iron, manganese, vitamins A, B’s and C.

(All this info and more can be found in the Ingredient Glossary of my book, Mila’s Meals: The Beginning & The Basics.)

Ginger is well known as a remedy for headaches, menstrual cramps, motion sickness, nausea, indigestion, wind, colic, irritable bowel, loss of appetite, chills, cold, flu, bronchitis, poor circulation, and heartburn. Ginger tea is a useful remedy for morning sickness. It boosts the immune system and protects against bacteria and fungi.

 

Ginger is a good source of vitamin C, magnesium, potassium, copper and manganese.

 

(All this info and more can be found in the Ingredient Glossary of my book, Mila’s Meals: The Beginning & The Basics.)

Medicinally, cloves are used for their anti-inflammatory, anti-bacterial and antioxidant properties. They are well known for their ability to relieve tooth and gum pain, but their many other benefits include: a digestive aid (stimulates enzyme production and soothes the intestines); relief from asthma and bronchitis (acts as an expectorant); relief from muscle pain from injuries or arthritis and rheumatism; eliminating intestinal parasites, fungi and bacteria (including Candida); encouraging creativity and mental focus.

 

Cloves are an excellent source of manganese; a very good source of vitamin K and dietary fibre; and, a good source of iron, magnesium, and calcium.

 

(All this info and more can be found in the Ingredient Glossary of my book, Mila’s Meals: The Beginning & The Basics.)

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