It’s a beautiful winter day with good vibration, so I was drawn into my kitchen to bake something. I planned to work on some writing, but my instinct told me otherwise. Lucky for you, because I will give you the secret recipe of my very special spice cake. It’s pretty privy because it is mentioned in the new book I am writing together with Dhroeh Nankoe. I think he wouldn’t mind, seeing the fact this cake came out amazing! You can make a vegan, super healthy version and a little less healthy version. I mark them both as Sattvic, seeing the fact they suit the yoga lifestyle very well with only healthy organic ingredients and almost no fat. The vegan version is 100% fat free. It is all home made, nothing manufactured. And most important: it has my love in it 😉
Of course the Sattvic lifestyle has a focus on fresh fruits and veggies during the day, but this also depends on what you are doing. If you are working hard, or walking for hours in the woods it is very important to eat carbohydrates, minerals, good fats and healthy sugars. Sattvic means that you learn to listen to your intuition; that way you know exactly what your system needs each moment of the day. When I first started to eat Sattvic with almost only fruits and veggies, I became too thin and that was not good for my health neither. Everybody has his (or hers) own perfect weight and it is up to you and your intuition to find out what that is. If you are healthy, if you feel good about yourself and you’re pretty energetic you have found your perfect weight.
Spice cake is a delicious healthy home made snack or breakfast and it is lovely to make with your children. Cooking together binds and it teaches children to appreciate their food in a different way. So here is what you do:
Heat the oven to 180 degrees and coat a cake tin with oil and dust with flour. Put three cups of wholegrain organic rye flour in a mixing bowl with 7 grams of yeast, 16 grams of baking powder, 1 cup of raw cane sugar or 1½ cup of coconut blossom sugar, ½ teaspoon of vanilla powder and a ½ teaspoon of salt. Mix this with 2 teaspoons cinnamon, ½ tsp clove powder, ½ teaspoon nutmeg and a pinch of the following herbs: cardamom, coriander, anise, black pepper and ginger powder. Then add 300 ml of rice milk, 100 grams of honey and a dash of olive oil and mix well. The non-vegan, but vegetarian version has one egg and a nice peace of butter in it too. If it has become a nice batter, pour into the cake tin and cover with a piece of baking paper (with some oil on it, greasy side on the cake). Then 70 minutes at 180 degrees in the oven. The baking paper may be removed after 40 minutes. When it is done, leave it with a half-open oven for a while to slowly cool it down.
Served with some butter on top, this makes a typical Dutch breakfast and in the homes of our grandparents a perfect tea-snack in the afternoon. Healthy, light and sweat: responsible snacking is so much fun! Bon a petit!