Ingredients for rye gingerbread with coconut fibres

  • 1 full tbsp extra virgin coconut oil (Amanprana)
  • 200 gram apricots
  • 250 gram wholemeal rye flour
  • 2 tsp baking soda (only add just before placing in oven)
  • 4-5 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 1 egg
  • 6 tbsp sunflower seeds
  • people with inefficient intestines could add 1 full tbsp of inulin powder or coconut flour (amanprana)
  • 4-5 tsp Gula Java Fin (Amanprana)
  • 200 ml water (to heat up the apricots)
  • pinch of unrefined sea salt
  • dash of lemon juice

Preparation of rye gingerbread with coconut fibres

Steep the apricots in water and warm over low heat. Remove the pan from the heat and mix the coconut oil through the apricots and then puree the mixture with a hand blender. Mix the other ingredients with a hand blender. Then mix in the apricot puree. Taste to ensure it is sufficiently spicy and/or sweet and add spices or Gula Java if necessary. Place mixture into a cake tin and bake in the oven for about 50 minutes at 150 degrees.

Tip from Rineke:

Rye and rye bread are great sources of fibre: they contain about 3 grams of fibre per 50 grams. To maintain good health (certainly in the intestines) we require 30-40 grams of fibre per day. Subtropical fruit such as apricots contain around 5-7 grams per 50 grams. This gingerbread provides your daily requirement of fibre, particularly if you also add one teaspoon of coconut flour (Amanprana)! A real boost for your peristaltic movement and healthy intestinal bacteria. Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.