• 75 grams of almond flour
  • 100 grams spelled flour (or gluten-free buckwheat flour)
  • 50 grams Gula Java coconut blossom sugar
  • 2 tablespoons almond milk
  • 40 grams extra virgin coconut oil
  • 2 tablespoons biscuit spices (or speculoos spices/aniseed powder)
  • 1 pinch of fleur de sel
  • 1 teaspoon tartar baking powder

Preparation of vegan peppernuts

  1. Fold the dry ingredients together.
  2. Add the coconut oil and almond milk to this and knead into a firm dough.
  3. Is the dough too dry? Add a few tablespoons of plant-based milk.
  4. Place the dough ball in the fridge for about 30 minutes.
  5. Meanwhile, turn the oven on to 160 degrees.
  6. Line the baking tray with baking paper and sprinkle some flour over the counter top.
  7. Roll out the dough into a sheet of about 1 cm thick.
  8. Cut pieces of the dough or make balls out of it and place on the baking tray.
  9. Bake the pepernoten for about 10 minutes until golden brown.
  10. Let the gingerbread cookies cool outside the oven and enjoy!