Ontbijtkoek (fat-free) (vegan)

The first recipe in the series I humbly dedicate to this cake which has infused my childhood memories with its firm crumbs and sticky crust.

Many long car rides on holiday to neighbouring countries were punctuated with us singing less than angelically, and pit stops in car parks to make a quick sandwich in the kitchenette of the alpen-kreuzer, and a slice of ontbijtkoek spread generously with butter or margerine.
Runny batter, but it bakes out fine

Fresh out of the oven
While the butter is out, I find a mix of coconut oil and tahini really delectable. What with being 22 hours flying away from stores selling this lovely treat, I have modified a recipe that is a dead ringer taste AND texture wise to make it vegan and to stop the sad dipping in the middle that tends to happen during the baking.



300 gram rye meal (weigh after sifting out any grits) plus 1 tablespoon
1 tbsp each of ground anise and cinnamon 
1/2 tsp each of ground ginger and cloves
optional dash of nutmeg
3/4 tsp salt
1 tsp baking soda

280 gram honey flavoured agave*
140 gram coconut sugar
10 gram molasses
120 mL hot water
40 mL strong liquor**

Heat oven to 160-170 Celcius, around 350 F.
Grease a small loaf pan with oil and lay a strip of parchment paper lengthwise to help remove the cake after baking.

Whisk together dry ingredients in a medium bowl.

In a small bowl, mix sugar with the hot water until it dissolves. Stir in the syrup, molasses and liquor and allow to stand a while to cool.

Add the wet to the dry and stir until combined. If you want you can add finely chopped candied ginger here. Pour into the loaf pan and bake for 50-60 minutes until a skewer comes out dry.

Allow to cool in the pan for 20 minutes, and then place upside down on a sheet of clingfilm. When it is almost cooled, wrap in clingfilm and store right-way-up on the bench or a chopping board. After a day or so the crust becomes sticky and it is ready to serve!

*if you do eat honey, just use that, or use a mix of rice syrup and agave if wished.
**I like to use rum, coffee liquor, limoncello, but do NOT recommend whiskey or gin, they are too bitter.


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