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vegan speculoos cookie pasta.jpg


You need this:

  • 300 grams of sunflower seeds
  • two large tablespoons of gingerbread spices
  • one tablespoon of ceylon cinnamon powder
  • 3 tablespoons of Greensweet extra Sweet
  • a pinch of nutmeg
  • a pinch of anise powder
  • a pinch of coriander
  • a pinch of cardemon
  • 125 ml of olive oil or melted coconut oil
  • little warm water

This is how you make it:

Grind everything in the (preferably high speed) blender to a firm, smooth mass. Deposit in a well-closable glass jar (for example, a jar) and store in a dry, dark, cool place. The pasta can be kept for about two weeks.


Source / photo: Monique van der Vloed