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Recipes Baking Gluten-free

I shared my recipe for gluten-free pepernoten with you several weeks ago. I also told you about my love for speculaas and spices. Anything that smells like speculaas, I want to eat. The period leading up to St. Nicholas was always 'my' period: gingerbread cookies, filled speculaas, speculaas biscuits and so on. This year, for the first time, I have to do without all these goodies, and I can tell you, that's pretty tough. The chocolate letters smile at me in the store and when I walk by, the speculoos call out to me. There's only one solution to that: make your own alternatives. And see here, a delicious 'substitute': Gluten-free Filled Speculaas without refined sugars and lactose-free.

Recipe

Stuffed speculoos

Make a feast of Sinterklaas with this recipe for filled speculaas. A delicious alternative to refined sugars.

Course	Intermediate
Kitchen	Dutch
Servings	approx 10 pieces

Preparation time

Preparation time	35 min
Cooling time	2 hrs.
Total	2 h 45 min

Equipment

Bowl
Aluminum foil
Baking paper
Food processor

Ingredients

For the almond paste:
200 grams of white almonds
175 grams medjool dates
juice of half a lemon
grater of half a lemon
For the speculoos
275 grams gluten-free self-rising baking flour
25 grams of almond flour
50 grams of coconut blossom sugar
150 grams of coconut oil
25 grams of speculaaskruiden
1 teaspoon vanilla extract
75 ml almond milk
1 teaspoon cinnamon
1 teaspoon tartaric baking powder

Stuffed speculoos

Preheat the oven to 175 degrees.
Grab a large bowl for the gingerbread. Mix baking flour, almond flour, coconut blossom sugar, gingerbread spices, cinnamon and tartar baking powder.
Melt the coconut oil in a separate bowl. Then do this with the dry ingredients, together with the vanilla extract and almond milk. Knead the dough briefly. Also put the dough in aluminum foil and let it rest in the fridge for at least 2 hours.
Divide the dough into 2 pieces and make 2 equal slices of about 2 cm thick. These slices are allowed separately in the oven for 15 minutes. Place them on baking paper
In the meantime, make the almond paste. Put the almonds in the food processor or mixer and grind. Then add the dates and lemon juice/grater and make one whole.
Remove the two slices of gingerbread from the oven and divide the almond paste over one slice. Press well between the fingers and place carefully on the gingerbread; The speculaas is very crumbly! Very carefully place the other slice of gingerbread on top of the slice with the food and press some half almonds in it. Brush the top with some loose egg (or not, if you eat vegan). Bake in the oven until it is nicely golden brown (another 20 minutes).
Note, baking time differs per oven so keep an eye on the filled gingerbread in between. It may be that you have to bake a little shorter or longer.

The cake is very crumbly. Of course you also have speculaas chunks in the store, but this crumbles more easily. That is of course a typical feature of gluten -free bins. So if, like me, you don't have a gluten allergy but a wheat allergy, then you can also try it with 50% spelled flour and 50% almond flour. To make the filled speculaas shine, I have covered the top with some egg yolk, but of course you can omit this if you eat vegan.

Enjoy it all and eat well above your plate, otherwise you crumble everything ;-).

Food Processor