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26 November 2020 English

The speculoos of my childhood made vegan

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What are Christmas and Saint Nicholas’ Day without a delicious « speculoos » ? This cookie is a perfect match of your latte or tea on a cold winter day. This recipe took me back in time, I hope it does the same thing for you.

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistvegan @vegandfred on Instagram.

The speculoos of my childhood made vegan

What is winter without a delicious speculoos? I’m sure it is a perfect match for your latte, tea, hot chocolate or a nice cup of hot vegetable drink. Take a trip down memory lane with the flavors from our childhood with this easy recipe.
0 from 0 votes
Cost : 5€
Print Recipe Share on Facebook Pin Recipe
Prep time 15 mins
Cook time 10 mins
12 hrs
Total Time 12 hrs 25 mins
Meal type Breakfast & brunch, Sweet, dessert
Cuisine European inspired
Servings 12 speculoos
Calories 483 kcal

Equipment

  • Bowl
  • Oven tray
  • Non-stick baking paper

Ingredients
  

Speculoos

  • 500 g spelled flour
  • 250 g blond or brown cassonade sugar
  • 100 g almond flakes
  • 1 pinch salt
  • 2 tsp speculoos spices
  • 1 tsp cinnamon spices optional
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3 tbsp crushed flax seeds
  • 7 tbsp water
  • 250 g plant based butter minimum 75% fat*

Garnish

  • 2 tbsp soy milk
  • 5 tbsp almond flakes

Instructions
 

  • Put the crushed flax seeds in a bowl with the water and mix. Let it rest for 5 minutes.
  • Mix all the dry ingredients together in a bowl.
  • Soften the butter (half melted).
  • Add the water with crushed flax seeds ands the softened butter (see half melted). Knead the dough till all ingredients are incorporated (5 to 10 minutes).
  • Wrap the dough ball in cling film and put it in the fridge.
  • Let it rest overnight.

“The next day”

  • Preheat the oven to 200° C.
  • Flour your work surface and flatten the dough until the thickness is between 1 and 2 cm.
  • Cut the dough into the desired shape(s) and put it on a greased baking sheet (on the baking tray). Repeat until all your dough is ready to bake.
  • Brush your speculoos slightly with the soy milk. If wanted, you can sprinkle the almond flakes over the cookies.
  • Put in the heated oven and bake for 10 minutes, watch carefully so the speculoos does not burn.
  • Keep leftovers (if any) in an airtight container up to 2 weeks.

Video

Notes

When your dough crumbles when flattening, it helps to knead again by hand and to put it back into a ball before flattening it again. Repeat until the dough is more conclusive when you roll out the dough.

Nutrition

Serving: 1speculoosCalories: 483kcalGlucides: 55gProtein: 9gGraisses: 26gGraisses Saturées: 4gFibre Alimentaire: 8gSucres: 21gCalcium: 80mgIron: 3mg

The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.

conservation Up to 2 weeks
Freezer friendly No, sorry
Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!

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