Speculoos
In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- Cook30 min
- Total30 min
- Serves4
- LevelEasy
Ingredients
- 1 tbsp. flaxseed meal
- 2 tbsp. water
- 1 cup sorghum flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- ½ cup + 2 tbsp. almond meal
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. nutmeg
- ¼ tsp. fresh ground ginger
- ¼ tsp. salt
- ½ cup non dairy margarine
- ¾ cup packed light brown sugar
Method
- In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- In a large bowl, whisk together all the flour ingredients (up until the margarine) until well blended. In a separate mixing bowl, cream together the margarine and brown sugar until smooth. Mix in the prepared flaxseed meal until a smooth mixture is formed. Gradually add in the flour mixture and mix for about 45 seconds at medium speed until the dough clumps together. Chill in the freezer for 40 minutes, or until stiff—or alternatively, chill in refrigerator overnight.
- Preheat oven to 350°F.
- Once the dough is chilled, use your hands to roll into 1-inch wide balls and place onto an ungreased cookie sheet. Flatten with the bottom of a glass— slightly damp and dipped in granulated sugar. Top with a few sliced almonds and bake in preheated oven for 15 minutes. Let cool on the cookie sheet before attempting to move. Once cool, transfer to wire rack to fully harden.
- Store in airtight container for up to 5 days.
