I have been trying to make a Dutch ‘ontbijtkoek’ which I could enjoy in the morning without suffering any symptom’s afterwards. In my case it had to be
- Refined sugar free
- Dairy free
- Gluten free
- Soy & corn free
Using oat flour together with flax seeds, apple fibers, banana and dadels makes the ontbijtkoek rich in dietary fibers. It is truly satiating without increasing the blood sugar too rapidly. It is sweet but it doesn’t contain simple, refined sugars – you can enjoy it every day without compromising your well being.
Needed appliances
- Oven
- Kitchen bowl
- Spoon
- Fork or/and kitchen processor
- Baking form
- Baking paper
Ingredients
- Bananas – 2 small
- Dadels – 4 big
- Honey – 1-2 spoons
- Mixed spice/koekkruiden (I used Het Blauwe Huis from EkoPlaza) – 3-4 spoons
- Broken flax seeds – 5 spoons
- Apple fibers Le Poole – 4 spoons
- Oat flour (I used Provena) – 200 g <The best alternative to oat flour: almond flour or quinoa flakes>
- Baking powder – 3 spoons
- Almond milk – 200 ml
- Egg – 1
- Optional: nuts and dry fruits
Preparation steps
- Mash banana and dadels – I used fork and then kitchen processor
- Add honey, spices, flax seeds, fibers and mix using a spoon
- Add flour, baking powder, almond milk and an egg and mix thoroughly together using a spoon
- Place the dough in a baking form lined with baking paper
- Bake at 160-170 degrees for about 45-50 min (control it with a wooden toothpick)
I really like this breakfast cake. It is nicely moist and its texture is so light.
Do you have tips how to improve the recipe? Please share!
Cheers,
Kati xxx
