Filled speculoos

• 300g sieved wheat flour
• 1 sachet baking powder
• 120g Amanprana Gula Java coconut blossom sugar
• 2 to 3 tbsp speculoos spices
• a pinch of salt
• 1 tbsp soy milk
• 180g Amanprana extra virgin coconut oil
• zest of one orange
• 250g of home-made walnut/almond paste
• 1 to 2 tbsp soy cream
• 50g chopped walnuts
• 50g of whole almonds without skin
• some additional soy milk

Preparation of filled speculoos

How can you make this gingerbread-like speculoos yourself?

Mix the flour with the coconut blossom sugar, the baking powder, the salt and the spices. Knead the coconut oil and milk into the mixture until you obtain a smooth, elastic ball of dough. Cover with aluminium foil and place in the fridge for about 1 hour. Pre-heat the oven to 180 degrees and line a baking tray with parchment paper. Knead the paste until creamy with some soy cream and the orange zest. Add the chopped walnuts. Take the dough from the fridge and remove the aluminium foil. Knead the dough and roll it out on a work surface sprinkled with flour until 1 cm thick. Divide the dough into two strips, make sure one is larger than the other. Place the smallest strip on the baking tray, spread with the nut paste without covering the edges. Cover with the other strip of dough. Press down the edges well. Now the paste is properly covered. Sprinkle almonds on the top of the pastry and brush with some soy milk. Bake for about 35 minutes until nice and brown and done. Let cool on the baking tray and slice into pieces. Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook www.veggieinpumps.nl