Stuffed speculoos

Ingredients

• For the almond paste:
• 200 grams of white almonds
• 175 grams medjool dates
• juice of half a lemon
• grater of half a lemon
• For the speculoos
• 275 grams gluten-free self-rising baking flour
• 25 grams of almond flour
• 50 grams of coconut blossom sugar
• 150 grams of coconut oil
• 25 grams of speculaaskruiden
• 1 teaspoon vanilla extract
• 75 ml almond milk
• 1 teaspoon cinnamon
• 1 teaspoon tartaric baking powder

Instructions

1. 1

   Preheat the oven to 175 degrees.Grab a large bowl for the gingerbread. Mix baking flour, almond flour, coconut blossom sugar, gingerbread spices, cinnamon and tartar baking powder.Melt the coconut oil in a separate bowl. Then do this with the dry ingredients, together with the vanilla extract and almond milk. Knead the dough briefly. Also put the dough in aluminum foil and let it rest in the fridge for at least 2 hours.Divide the dough into 2 pieces and make 2 equal slices of about 2 cm thick. These slices are allowed separately in the oven for 15 minutes. Place them on baking paperIn the meantime, make the almond paste. Put the almonds in the food processor or mixer and grind. Then add the dates and lemon juice/grater and make one whole.Remove the two slices of gingerbread from the oven and divide the almond paste over one slice. Press well between the fingers and place carefully on the gingerbread; The speculaas is very crumbly! Very carefully place the other slice of gingerbread on top of the slice with the food and press some half almonds in it. Brush the top with some loose egg (or not, if you eat vegan). Bake in the oven until it is nicely golden brown (another 20 minutes).Note, baking time differs per oven so keep an eye on the filled gingerbread in between. It may be that you have to bake a little shorter or longer.