Filled speculoos from Lisette Kreischer can be prepared in 35 minutes. You make this dish with Coconut oil & Coconut blossom sugar from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts, Snack & Cake and biscuit. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for filled speculoos
300g sieved wheat flour
1 sachet baking powder
120g Amanprana Gula Java coconut blossom sugar
2 to 3 tbsp speculoos spices
a pinch of salt
1 tbsp soy milk
180g Amanprana extra virgin coconut oil
zest of one orange
250g of home-made walnut/almond paste
1 to 2 tbsp soy cream
50g chopped walnuts
50g of whole almonds without skin
some additional soy milk
Preparation of filled speculoos
How can you make this gingerbread-like speculoos yourself?
Mix the flour with the coconut blossom sugar, the baking powder, the salt and the spices. Knead the coconut oil and milk into the mixture until you obtain a smooth, elastic ball of dough. Cover with aluminium foil and place in the fridge for about 1 hour.
Pre-heat the oven to 180 degrees and line a baking tray with parchment paper. Knead the paste until creamy with some soy cream and the orange zest. Add the chopped walnuts. Take the dough from the fridge and remove the aluminium foil. Knead the dough and roll it out on a work surface sprinkled with flour until 1 cm thick.
Divide the dough into two strips, make sure one is larger than the other. Place the smallest strip on the baking tray, spread with the nut paste without covering the edges. Cover with the other strip of dough. Press down the edges well. Now the paste is properly covered. Sprinkle almonds on the top of the pastry and brush with some soy milk. Bake for about 35 minutes until nice and brown and done. Let cool on the baking tray and slice into pieces.
Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook
Recipe suitable for:20 pieces
Preparation time: 35 minutes
Total preparation: 35 minutes
Type: Desserts, Snack & Cake and biscuit
Read more about the Amanprana products that were used in making filled speculoos
Lisette Kreischer is one of the chefs that we love to place in the spotlight here at Amanprana. And she does the same for us, because she loves our products. Lisette creates food concepts, is the founder of The Dutch Weed Burger and the author of numerous cookbooks, and her field of expertise is how to prepare both delicious and healthy meals.
Lisette discovered the world of plants when she was in her teens, and she became fascinated in how to use them. After a great deal of experimenting she found her inspiration, and today she shares her passion on her blog, Be Ecofabulous. But that's not all she's been up to - she has authored a wide range of books, with Ocean Greens, Plant Power, Non*fish*a*li*cious and Veggie in Pumps to her name, as well as having co-founded The Dutch Weed Burger.