It is that time of the year again, Sinterklaas has arrived in the Netherlands. The tiny ginger nuts (in Dutch ”kruidnoten”), make this Dutch traditional celebration complete. When supermarkets start selling these tiny cookies, I know winter has begun with all the fun festivities. I also have my birthday coming up in December, so it is a busy, but oh so fun month! I can imagine that for many of us it can be tricky to maintain a healthy lifestyle and still enjoy all the good food with family and friends. But it is by no means impossible. Sinterklaas is not complete without ”kruidnoten”/ginger nuts. Yes, glutenfree ginger nuts, because these little treats are gluten free, dairy free and free of refined sugars.
This recipe does not contain too many ingredients, but on the other hand these little cookies take quite a bit of time to make. Maybe a nice thing to do with children. I was making this alone and it took me quite a long time. Also, it is not that easy to make them a bit crunchy if you go for the ultra-healthy version with the (home made) apple sauce. To create ”kruidnoten” with the same size I would recommend to use a super tiny glass or glass straw to make them perfect round. But again, this takes quite a lot of time…
Speculaas spices also known as ”speculaas kruiden” are really a must for me during the winter months. I sprinkle these mixed spices on everything, especially a nice cup of warm almond milk is delicious with a dash of this mixture. You can buy it in the shops ready made or make it yourself by mixing cinnamon, nutmeg, cloves, ginger, cardamom and white pepper.
- 200 gram almond flour
- ½ teaspoon baking soda
- 75 grams of coconut blossom sugar or; (the healthier option) 1 tablespoon of unsweetened apple sauce
- 1 big tablespoon of mixed spices
- pinch of Celtic sea salt
- 50 grams of coconut oil
- 3 tablespoons plantbased milk (I used almond milk)
- optional: extra teaspoon cinnamon
- Preheat the oven to 160 degrees.
- Mix the almond flour, baking soda, coconut blossom sugar, spices and salt in a bowl. Mix half of the coconut oil through and add the milk little by little. Continue to mix and knead until you have a smooth dough. If the dough is not soft enough, add some extra coconut oil and when it is too wet add a little extra bit of flour.
- Line a baking dish or baking pan with parchment paper. Make small balls out of the dough and place on the parchment paper; or do what I did, line the dough flat on parchment paper and scoop out rounds with a tiny glass.
- Bake the ''kruidnoten'' for about 20 minutes until tender and allow them to cool before serving them.
photos by the green creator (c) (copyright)