This week, one of my close friends surprised me with something truly delicious that she baked to go with our coffee. I took a bite of this – what should I call it? – cookie, cake, bread-like snack? It was filling, scrumptious and sweet and full of nuts and dried fruit. Truly delicious and nutritious!
Picture: Julie Saverys @saverice & Olivia Behaegel
3 days in a closed box or up to 3 months in the freezer
loaf tin (ca. 25 cm)
200 g brown rice
125 g whole wheat spelt flour or oat flour (glutenfree)
9 tbsp roasted sesame seeds
150 g hazelnuts
2 tbsp coconut oil
150 g raisins
6 dried apricots or figs, chopped
180 ml organic fruit juice concentrate
100 g whole oats
1 tbsp vanilla powder, unsweetened
2 ½ tbsp cinnamon
1 tsp sea salt
Preheat the oven to 180°C. Soak the raisins in some water for about twenty minutes. Rinse the rice and cook it according to the package instructions. Meanwhile, grease a loaf tin with some coconut oil. Line the tin with three quarters of the sesame seeds (include the sides!) and lightly toast the nuts in a pan on high heat. When the rice is ready, mix it with the rest of the ingredients until a slightly sticky dough is formed – not too dry and not too liquid. Transfer the batter to the loaf tin and press it down firmly. Sprinkle the rest of the sesame seeds over the top of the loaf. Bake the cake in the oven for about sixty minutes. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!