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vegan speculoos cookie pasta.jpg

You need this:

  • 300 grams of sunflower seeds
  • two heaping tablespoons of gingerbread spices
  • a tablespoon of ceylon cinnamon powder
  • 3 tablespoons Greensweet extra Sweet
  • a pinch of nutmeg
  • a pinch of aniseed powder
  • a pinch of coriander
  • a pinch of cardamom
  • 125 ml olive oil or melted coconut oil
  • little hot water

This is how you make it:

Grind everything in a (preferably high speed) blender to a firm, smooth mass. Pour into a tightly sealable glass jar (such as a preserving jar) and store in a dry, dark, cool place. The paste will keep for about two weeks.

 

Source/photo: Monique van der Vloed