Peppernuts

Give me a bag of peppernuts with a chocolate coating and I'm sold. If there's a plate of borstplaat (also very much Sinterklaas candy) then I can't stay away from it. If someone offers me a marzipan potato, I certainly won't say no. And I haven't even mentioned those large chunks of speculaas yet. You know, the ones you buy in thick slices and then have to break off a piece yourself. Those are seriously the tastiest. To balance things out a bit and because I'm just healthy Jet, I'm giving you a recipe for healthy peppernuts. After that, you can attack all those other sugars.

Here's what you need and how to make it

– 80 grams almond flour
– 120 grams spelt flour
– 3 tbsp speculaas spices
– 3 tbsp coconut oil (liquid)
– 3 tbsp rice milk
– 60 grams coconut blossom sugar
– a pinch of salt

First, preheat the oven to 180 degrees. First, put all the dry ingredients in a bowl and mix them together. Then, while stirring, add the rice milk and coconut oil. You can also use a mixer or knead it with your hands. Once everything is well mixed, make small balls and place them on a baking sheet. Press the balls down a little with your thumb so that they really take the shape of a peppernut. Then they can go in the oven for 20 minutes. Do check on them now and then, of course. Once the peppernuts are ready, let them cool for another 10 minutes outside the oven. And then you can dig in.