Speculaas

These low-histamine speculoos cookies are perfect for the Christmas season! Deliciously crispy and spicy – ​​and easy to prepare.

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• lactose-free

Preparation time

90 minutes

Ingredients for approximately 30 cookies

• 180 g vegan butter (1)
• 120 g coconut blossom sugar
• 50 g almond flour (1)
• 300 g spelt flour
• 2-3 egg yolks
• 1 tsp cinnamon
• 1 pinch of cloves
• 1 pinch of cardamom
• 1 tsp cream of tartar baking powder
• 1 pinch of salt

preparation

• Melt the vegan butter (1) in a saucepan, while simultaneously whisking the sugar together with the egg until foamy.
• Stir in the spices, ground almonds, flour, baking powder and the warm butter.
• Knead the dough well with your hands and chill for about 1 hour.
• Then, on a floured work surface, roll out the dough to a thickness of approximately 4 mm and cut out the shapes or form small speculaas cubes.
• Place the cookies on a baking sheet and bake in a preheated oven at approximately 200 degrees for 10-12 minutes.

Our HistaFood tip

For a vegan version, simply use 2 tablespoons of flaxseed flour instead of egg yolks. For a low-fructose version, replace the coconut blossom sugar with dextrose.

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.