Dive into the kitchen to make this healthier and vegan version of stuffed speculaas.
For the filling
- 100 grams of almond flour
- 120 grams of dates
- Half lemon peel
For the cake
- 200 grams of whole wheat spelled flour
- 100 grams of coconut oil
- 80 grams of coconut blossom sugar
- 3 tablespoons of gingerbread spices
- 25 milliliters almond milk
- 1 teaspoon baking powder
- A handful of white almonds
This is how you make vegan speculaas with almond paste
- Mix the ingredients for the filling in a blender or food processor to a sticky mass. Knead the dough and put it in the fridge.
- Preheat the oven to 180 degrees.
- Mix flour, spices, sugar and baking powder in a bowl. Blend the almond milk with the coconut oil and add this to the dry mix. Knead it into a ball and put it in the fridge for 10 minutes.
- Divide the ball into two slices. Place one portion on a baking tray, brush with the spice and cover with a second layer. Place some almonds on top and bake the speculaas in the oven for half an hour.
This recipe is from our news section in the December issue of Santé.
