As soon as I've seen the cakes in my local organic stores I was always eager to try it out. And then Rens Kroes (renskroes.com) the sister of famous international model Doutzen Kroes came up with a recipe on her website. Inspired by this recipe I tried it out, a perfect on the road packed food since I'm at the Starbucks writing this blog at the moment. Out for a 2 day job traveling trip I know I will be tired as hell, traveling a lot.. and can use some power food! And oh my I love this cake!
This is a perfect breakfast, lunch or snack cake. It contains nuts, seeds, dried fruits, natural sugars, brown rice, oats and spelt. Hard to not love this cake!
Ingredients
200g brown round rice
125g spelt flour
5 tbsp sesame seeds
150g almonds
75g black raisins
75g blonde raisins
2 tbsp coconut oil
3 large dried figs, chopped up
3 dates, chopped up
180ml organic thick apple-pear syrup
1 tbsp vanilla powder
100g oats
1,5 tbsp cinnamon
1 tbsp cookie spices
1 tsp sea salt
Soak the raisins in hot water. Than pre heat an oven on 180 degrees Celsius and cook the brown rice according package. In the meanwhile you can prepare a cake tin with a baking sheet. Because you use non-fat baking sheets you don't have to use extra fat and the cake will be easily removed out of the tin, a healthier solution for all of your cakes and pies! Roast the sesame seeds and sprinkle on the bottom layer off the tin. Keep the rest of the seeds separated, chop the almonds roughly and roast them as well until fragrant and slightly browned. Mix all of the ingredients in the bowl with the cooked brown rice until you have a sticky dough mixture. Spread the mixture over the tin and press firmly. Sprinkle with the remaining sesame seeds and bake the cake in the oven for 50-60 minutes.
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