What do you need:
40 grams flaxseed meal,
40 grams of almond flour,
1 tablespoon of coconut oil,
2 tbsp almond milk,
½ teaspoon tartar baking powder,
10 grams of gingerbread spices,
sniff Himalayan salt
On the top: almonds
This is how you make it:
Preheat the oven to 175 degrees and cover the baking tray with parchment paper.
Put all dry ingredients in a bowl and stir well together.
Melt the coconut oil in a saucepan and add it to the flour. Stir well. Is it still too dry? Then add 1-2 tablespoon (s) of almond milk through the dough. Knead a ball. Wrap it in cling film and leave to rest in the refrigerator for 30 minutes.
Remove your dough ball from the refrigerator and roll to a slice of about 1-2 cm thick. Push in some almonds and put in the oven for about 20 minutes.
Remove your speculaas cake from the oven and allow to cool. Break off pieces and eat it nicely.
Mmmm, even better with a mug of chocolate milk of almond milk, piece of dark chocolate.
Source / photo: Manon from Vegan Flavors