This recipe doesn’t contain too many ingredients, but on the other hand these little cookies take quite a bit of time to make. Maybe a nice activity to do with the kids? 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.
I hope you’ll enjoy this recipe as much as I do. If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to tag a photo #thegreencreator + @thegreencreator on Instagram or Facebook so I can see your creation in action.
Delicious Dutch glutenfree gingernuts sweetened with natural products and made with almond flour.
- 200 grams almond flour
- 1/2 teaspoon baking soda
- 75 grams coconut blossom sugar or 1 tablespoon of unsweetened apple sauce to make it less sweet
- 1 big tablespoon pumpkin spice
- pinch of Celtic sea salt
- 50 grams coconut oil (when you use apple sauce, use 25 grams coconut oil)
- 3 tablespoons plantbased milk (I used almond milk)
- optional: extra teaspoon cinnamon
Preheat the oven to 325°F /160°C.
Mix the almond flour, baking soda, coconut sugar, pumpkin spice 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 gingernuts for about 20 minutes until tender and allow them to cool before serving.
Keywords: kruidnoten, gingernuts, glutenfree
photos by the green creator (c) (copyright)