Recipes

FILLED SPECULAAS

Say friends, how were the taaitaaitjes? Last week I made the promise to share a healthy but tasty Sinterklaas recipe every week until the birthday of our good saint. This week it's time for one of my absolute favorites, namely filled speculaas. There is no greater Sinterklaas cheat than this. The combination of cookie and almond paste is heavenly.

This speculaas is free from refined sugar and for those who love it: vegan. Unfortunately, that doesn't mean you can eat the whole cookie at once (you'll want to, just watch), but it contains at least less fats and sugar than the original filled speculaas. So an extra piece is definitely allowed.

Ingredients:

For the filling:

100 grams Medjool dates

100 grams almond flour

For the speculaas:

200 grams spelt flour

1 tsp baking powder

100 ml coconut oil

25 ml almond milk

100 grams coconut blossom sugar

2 tbsp speculaas spices

pinch of salt

2 tbsp almonds for garnish

Preparation

For the almond paste:

Soak the dates in warm water for half an hour. Then mix the dates with the almond flour in a food processor. Form it into a ball, wrap it in plastic wrap, and let it sit in the fridge until use.

For the speculaas:

Preheat the oven to 180 degrees Celsius. Mix all the ingredients except the almonds in a large bowl. Then divide the dough into two parts and roll both parts out to the desired shape. Make sure they are exactly the same so they fit well on top of each other later. Spread the almond paste over the bottom of the dough and ensure it is evenly thick everywhere. Then place the top on the almond paste layer and press down well.

Then brush the top of the speculaas with some extra almond milk, this will make the speculaas nice and crispy. Place the loose almonds on top and bake the speculaas for 25 minutes until golden brown.