Eierkoeken are a typical treat from the three southern provinces of the Netherlands, though in Groningen they’re also known as pleverkouk. Their popularity skyrocketed—sales increased tenfold—after Sonja Bakker recommended them as a low-fat, low-calorie snack. Unfortunately, that’s not entirely true: even though they look light and airy, one eierkoek contains more calories than two apples. So enjoy them in moderation!
Ingredients (for 8 pieces)
-
200 g flour of choice (e.g., almond flour, spelt flour, wheat flour)
-
4 eggs
-
6 tablespoons honey
-
Zest of 1 lemon, grated
-
1 teaspoon baking powder
Preparation
-
Preheat the oven to 175°C (347°F) and line a baking tray with parchment paper.
-
Using a hand mixer, beat the eggs, honey, and lemon zest until light and fluffy — this takes a few minutes.
-
In another bowl, mix the flour with the baking powder (and any extras you like).
-
Carefully fold the flour mixture into the whipped eggs using a spatula — gently, so it stays airy like a mousse.
-
Scoop 8 mounds of batter onto the baking tray, but be careful: the cakes will spread while baking!
-
Bake for 10 to 15 minutes, until golden brown. Let cool before eating. Enjoy!
Tip:
Add 1 or 2 handfuls of extras like mulberries, raisins, blueberries, raw cacao nibs, or anything else tasty to the batter.
Nutritional value (per eierkoek, using wheat flour):
-
160 kcal
-
7 g protein
-
25 g carbohydrates
-
4 g fat