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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 56.1
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.2 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Gluten Free Speculaas calories by ingredient
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Gluten Free Speculaas

Submitted by: JO_JO_BA

Introduction

If you know Biscoff, you know Speculaas - a spicy Belgian snapper with hints of almond and rum. This is a gluten free, vegan version adapted from Artisanal Gluten-Free Cooking by Kelli and Pete Bronski and uses their great flour blend. If you know Biscoff, you know Speculaas - a spicy Belgian snapper with hints of almond and rum. This is a gluten free, vegan version adapted from Artisanal Gluten-Free Cooking by Kelli and Pete Bronski and uses their great flour blend.
Number of Servings: 24

Ingredients

    1 cup Artisan Gluten-Free Flour Blend
    2/3 tsp guar gum
    2/3 tsp ground ginger
    1 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/4 tsp ground cloves
    1/4 tsp ground cardamom
    pinch salt
    1.3 oz Earth Balance Coconut spread (or other vegan margarine)
    1.3 oz non-hydrogenated shortening
    1/3 cup packed brown sugar
    dash gluten-free almond extract (McCormick is good)
    2 tsp rum

Tips

Artisan Gluten-Free Flour Blend: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2255987


Directions

Sift together the flour, guar gum, spices, and salt. Set aside.
In a bowl, beat together the Earth Balance, shortening and sugar until fluffy. Add the almond extract and rum.
Add the dry ingredients and beat to a crumbly dough.
Shape into a log, wrap well in plastic wrap, and refrigerate 1-4 hours (alternatively freeze at this point for later baking).
Preheat the oven to 350F and line baking sheets with parchment (do not grease).
Slice cookies 1/4" thick and place on the sheets 1" apart
Bake for 12 minutes. Cool completely on the sheets.

Serving Size: makes 24 cookies

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.






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