Gluten Free Speculaas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Artisan Gluten-Free Flour Blend 2/3 tsp guar gum2/3 tsp ground ginger1 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp ground cloves1/4 tsp ground cardamompinch salt1.3 oz Earth Balance Coconut spread (or other vegan margarine)1.3 oz non-hydrogenated shortening1/3 cup packed brown sugardash gluten-free almond extract (McCormick is good)2 tsp rum
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.
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.
Nutritional Info 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
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