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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.
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.