Gluten-free kruidnoten
The oats make these pepernoten just a little bit healthier. The whole-grain oats not only give them a delicious, lightly nutty flavor, but also a satisfying bite that pairs perfectly with the spiced speculaas mix. On top of that they're packed with fiber. Healthy, spicy and surprisingly tasty — these are pepernoten 2.0!
Ingredients
- 175 grams gluten-free oat flour or finely ground gluten-free rolled oats
- 5 tablespoons almond milk
- 12 grams speculaas spice mix
- 60 grams coconut oil
- 5 dates
- 6 grams cinnamon
- 2 tablespoons honey
- pinch of salt
- 2 teaspoons baking powder
Instructions
- 1
Preheat the oven to 160°CPit the dates. Put them, together with the plant-based milk, in the food processor/blender and grind finely.Then add the oat flour; I simply blended gluten-free rolled oats into flour in the food processor for this. Also add the speculaas spice mix, coconut oil, cinnamon, honey, salt and baking powder and let this mix until you have a smooth dough.Line a baking sheet with parchment paper or baking mat. Roll small balls of dough; the kruidnoten will still rise, so don’t make them too big.Bake the kruidnoten for about 20 minutes. Let cool thoroughly. Serve in bowls — bet they’ll be gone in 20 minutes! Kids love them anyway.
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinglife.eu