Vegan peppernuts cookies for Sinterklaas
Meanwhile, the end of the year is approaching. The days are getting shorter and the weather colder, this is the ideal time to get into the kitchen and make delicious dishes. We start the month of December with Sinterklaas (a Dutch and Belgium children’s feast) and when you say Sinterklaas you say chocolate letters, marzipan and of course gingerbread cookies aka pepernoten!
Pepernoten are originally made with animal products such as milk, butter and eggs. In this recipe we show you that you can make pepernoten perfectly vegan. In addition, these gingerbread cookies do not contain refined sugars. We choose coconut blossom sugar.
Amanprana coconut blossom sugar has a lower glycemic index (GI 35) than regular sugar (GI 70), which means that your blood sugar level is better left alone. The carbohydrates in the coconut blossom sugar are broken down slowly, so that their glucose is gradually released into the blood. In addition, coconut blossom sugar is unrefined. This sugar is therefore not processed. As a result, all healthy vitamins, minerals and fiber are preserved.
The almond flour we use is made from 100% organic, unpeeled, whole almonds from Spain. This almond flour contains 5 times less almond fat compared to average almond flour, so it contains 5 times less Omega-6. This gives a better baking result. In addition, it is high in fiber and rich in proteins.
The organic coconut oil we use is also of the best quality, because the ripe coconuts are allowed to rest for at least 45 days, whereby an enzymatic process ensures the most easily digestible coconut oil with a perfect taste. Unique drying procedure for the real raw quality. Sounds good, right? By the way, did you know that Amanprana was the first to market extra virgin coconut oil in Belgium. The only original extra virgin+ coconut oil since 2005.
In a nutshell, with this recipe for vegan peppernuts, the Sinterklaas party will be a party for everyone 😉