Ok, I don’t know how to translate this into English the right way. But I guess you can call them ‘spice nuts’.
Little spice cookies, shaped like little nuts. They are traditionally eaten during the 5 december holiday of Saint-Nicholas. The particularly distinct custom associated with kruidnoten is throwing them in handfuls through the room so children can look for them. But l enjoy them without that custom – with a nice cup of coffee or tea. Plus they are way too nice to throw around.
The spice used for the recipe is called speculaas – a spice blend with a mix of cinnamon, nutmeg, clove, ginger, kardemom and white pepper.
This recipe is gluten free and vegan. It has a little coconut sugar in it to give the kruidnootjes that crunch, but it is still way less sugary then when you buy them in the store.
After cooling them completely you can store them in an airtight container. Or enjoy them right away. Just don’t try to throw them around 😉
- 100 gr Oat flour (or grind some rolled oats)
- 100 gr Almond flour
- 2 tbs Arrowroot
- 2 tsp baking powder
- 20 gr Coconut sugar (or cane sugar)
- 4 tbs Speculaas
- Pinch of salt
- 40 gr Coconut oil (melted)
- 80 ml Oat milk (or any plant based milk)
- Preheat oven to 160°C or 320°F.
- Mix all the dry ingredients, the first 7 in a bowl.
- Melt the coconut oil and add it to the flour mix.
- Add the oat milk and mix everything until you have a smooth dough, it should be firm enough to roll into little balls. If the mixture is too dry add a tablespoon more milk.
- Roll the dough into little balls and flatten them on one side. (note. I used a measure spoon to get them all into the same size, making them a little bigger than traditional)
- Place the kruidnoten onto a baking tray lined with parchment paper.
- Bake for 25 minutes until they feel firm when you touch them on top. They will firm up and get more crunchy as they cool off.
- You can also freeze the kruidnoten after step 6 and bake them on another day. Just add about 10 minutes to your baking time.