When cold and dark outside we over here in the Netherlands tend to turn to gingerbread-ish spiced cookies! This is my version disguised as a gingerbread pop, raw, sugar- and glutenfree! This taste just seems to go so well with the season.. And without added sugars and other nasty ingredients. Rich in vitamin E, calcium, iron, magnesium, manganese, copper and zinc. You are actually nourishing your body while enjoying these!
Ingredients for the gingerbread ( speculaas ),
• 2 cups of almondflour or a blend of walnuts and almonds
• 6 dates or 1/4 cup of brown rice syrup and a few drops of stevia, optional, to taste, brown rice syrup is fructose free
• 3 tsp. gingerbread flavourings mix, see below to make your original “speculaas” blend
• pinch of salt
• a dash of water, as much as needed
In a foodprocessor proces all the ingredients until it starts to form a dough. It can be used for pops or layered and filled with marzipan.
Marzipan Filling,
• 1 cup white almond flour
• 1 tsp. lemon juice
• 2 Tbsp. liquid sweetener of choice like raw honey or brown rice syrup for a fructose free option
• tiny pinch of salt
• tsp. of water if needed
Mix the ingredients with a fork. It should form a dough. This can be used as the middle layer in the filled gingerbread version.
For the pops you will have to roll small balls of the marzipan, cover this with the gingerbread dough and form a ball of about an inch. Roll in chopped nuts, cinnamon or you can even, yes….dip it in chocolate!
A bunch of these look great presented in a glass. Njoy!
And for the special dutch “speculaas” spice blend you will be needing,
40 gr cinnamon, 1,4 ounces
10 gr nutmeg about 0,35 ounces
5 gr clove, 0,17 ounces
5 gr cardemom
5 gr white pepper
5 gr coriander
5 gr ginger powder
5 gr anise
Grind the spices in a coffee grinder. Works delish with pumkin and autumn oriented smoothies.
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