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What do you need:

For the cloves:

  • 40 grams of melted coconut oil
  • 2 big tablespoons greensweet extra sweet
  • 10 grams (tartar) baking powder
  • 1 small banana, pureed
  • 2 large tablespoons of gingerbread spices
  • 400 grams of oatmeal flour (gluten-free oatmeal in the blender to grind flour)
  • hot water

For the chocolate coating:

For the salted caramel coating

This is how you make them:

Preheat the oven to 180 degrees. Line a baking tray with baking paper. Stir all the ingredients for the nuts in a bowl firmly and add small amounts of hot water until a firm dough ball is created. Knead the ball very firmly. Turn balls out of the dough and press lightly flat on the baking sheet. Fry the cloves in the middle of the oven until about 35-45 minutes, keep checking. Allow to cool.

For the chocolate coating, stir all the ingredients together in a bowl and add ALL SMALL BITS of hot water, stirring until a firm glaze is formed. Roll the spice nuts through the glaze and allow to dry.

For the salted caramel coating, stir all the ingredients in a bowl while you ALWAYS ADD ALL SMALL BITES of water. Roll the spice nuts through the glaze and allow to dry. The coating will not dry completely.

Source / photos: Monique van der Vloed