This Ontbijtkoek: Spiced Breakfast Cake is taken from the book ‘Mila’s Meals: The Beginning & The Basics’ by Catherine Barnhoorn.
Cake for breakfast? Why not?! It’s delicious and nutritious – and with all the spices it’s a warming, immune boosting answer to the eternal question “What’s for breakfast?” Traditionally served with a thick layer of butter spread over it, I sometimes use almond butter instead for a protein boost. Served with a mug of rooibos chai tea, this breakfast will chase the cold away!
The original ontbijtkoek is made with wheat or rye flour, sugar and milk – this recipe is my gluten, dairy and sugar-free adaptation!
MAKES: 2 Mini Loaves (pans measure 14cm x 8cm)
- 1¼ cups almond flour*
- 3 organic eggs
- ¼ teaspoon Himalayan or sea salt
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup butternut, roasted, cooled and mashed (it is important to not steam the butternut as it will have too much moisture for the bread)
- 3 tablespoon raw honey
- 2 tablespoon unsulphured blackstrap molasses
- 1 tablespoon coconut oil, melted
- ½ teaspoon baking soda
- ½ teaspoon aluminium-free baking powder
- Preheat the oven to 180ºC.
- Grease two 14cm x 8cm loaf pans. Line the bottom of the pans with parchment paper to ensure the loaves fall out easily once cooked.
- 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.
- Add the salt, cinnamon, nutmeg, ginger, and cloves and beat to mix.
- In another mixing bowl beat together the butternut, honey, molasses and coconut oil. Add this mixture to the almond flour mixture.
- Add the baking soda and baking powder and beat until combined.
- Scoop the batter into your prepared loaf pans and bake for 40 minutes, until a knife inserted into the middle comes out clean.
- 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!
- Cut and serve as is, or pop in the toaster and spread with butter.
- 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.
Wondering how this can boost your little one’s immune system? The secret power is in the spices! They are really a perfect example of how food can be your medicine.
Cinnamon is known to have antioxidant, antidiabetic, antiseptic, local aesthetic, anti-inflammatory, warming, and anti-flatulent properties.
It supports digestive function; relieves congestion; 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.
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.
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.
Medicinally, cloves are used for their anti-inflammatory, anti-bacterial and antioxidant properties.
Cloves 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.