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Stuffed gingerbread á la Christel.jpg

What you need: For 12 pers.

For the speculoos:

- 100 gr. brown almonds
- 10 pitted medjool dates
- 3 tablespoons coconut oil (room temperature)
- 10 drops Greensweet liquid stevia cinnamon
- 1.5 tsp cinnamon powder
- 1 teaspoon ginger powder
- 2 to 3 teaspoons of clove powder (you can also grind yourself)
- 100 gr. Whole wheat spelled flour
- 0.5 teaspoon of backing soda

For the food:

- 100 gr. white almonds
- 6 medjool dates pitted and skinned
- the grated zest of half an organic lemon
- a few drops of almond essence to taste

This is how you make it:

Grind the brown almonds in a food processor into coarse-grained almond flour. Add the dates, coconut oil, stevia, cinnamon, ginger and cloves and mix to a sticky dough. Meanwhile, mix the flour with the baking soda. Put the dough in a bowl and add the spelled flour with baking soda while kneading (with your hands). Knead until the dough no longer sticks to your hands and form a ball. Wrap it in cling film and put it in the fridge for at least 4 hours.

Then remove the dough from the fridge and preheat the oven to 170 C.

Divide the dough into 2 equal pieces and make equal slices of about 15 X 9 and 2 cm thick. Place this on baking paper on a baking tray. Bake the slices in the oven for about 20 minutes.

Meanwhile, grind the white almonds in the food processor to a fine almond flour. Add the dates, lemon zest and essence and form an even slice of this paste.

Remove the two slices from the oven and place the spice on one slice and then the other speculaas slice on the food. (Careful because this can break quickly) Decorate with white almonds if desired by pressing them into the speculaas.

Reduce the temperature to 150 °C and bake the speculaas in the oven for another ten minutes or until well browned. Then let it cool down and your lovely evening is ready!