Geschatte leestijd: 2 minuten
Sinterklaas is back in our country and we celebrate it with delicious sweet treats! We started with the gingerbread cookies and now we’re moving on to the real deal; the filled speculaas. Nowadays, there’s hardly anything natural in all those cookies and sweets. They don’t nourish you but just fill you up. That’s different with this treat. The recipe is made with healthy ingredients and I use unrefined sugars. Tested by a panel, I can confidently say that you won’t want to miss this sweet healthy version! The filled speculaas does contain the necessary (albeit healthy) fats and carbohydrates and thus; calories. Therefore, always eat in moderation.
Requirements
In my recipes, I find it important that they are obviously very tasty but also that they don’t require too much time and effort to make. This recipe requires a bit more attention but then you’ve got something! A treat you don’t want to miss during the holidays! Enjoy!
- baking tin
- mixing bowl
- food processor or blender
For the outer layers
- 250 grams mixed unsalted nuts.
- 3 tbsp spelt flour
- 3 tbsp organic honey
- 1 tsp cream of tartar
- 25 grams gingerbread or speculaas spices
- 7 dates
- 1 tbsp (melted) coconut oil
- slivered almonds
- 1 tsp cinnamon
For the filling
- 150 g almond flour
- 45 g coconut oil
- 1 tsp lemon zest
- 3 tbsp organic honey
Preparation method
- Start by making the bottom and top layers of the filled speculaas.
- Grind the nuts and dates finely in a food processor or blender.
- Then, add the nuts and dates to a mixing bowl and knead them together with the spelt flour, honey, oil, spice mix, cinnamon, and cream of tartar into a nice smooth ball.
- Now, start making the middle layer; the filling. Knead all the ingredients well together in a mixing bowl.
- Preheat the oven to 180 degrees Celsius and grease the cake tin or baking tin with some (coconut) oil.
- Divide the ball into two equal parts and make the bottom layer from one half. (about 1 cm thick).
- The filling can now be evenly distributed on top.
- Then, make the top layer from the other half of the dough ball. It’s best to make this layer first on a baking sheet or kitchen counter (make it nice and firm) and then scoop it on top, preferably in one or two times.
- Bake the speculaas for 20 minutes in the oven. It’s okay if the speculaas is still soft. As it cools, the outer layers will harden.
- If the speculaas has cooled down a bit? Then cut it into nice even pieces and sprinkle some slivered almonds on top. Enjoy!
