Gluten Free Speculaas
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
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.
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.