Gluten-free Spekulatius (speculoos cookies) with buckwheat and maple syrup
42 min · 197 kcal · 4 g protein per serving
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Gluten-free Spekulatius (speculoos cookies) made with buckwheat and rice flour, butter, speculoos spice and maple syrup, with a few flaked almonds on the back. Low FODMAP, for snacking and Christmas baking.
At a glance
Serves 10
Prep time: 30 min
Cooking time: 12 min
Total time: 42 min
Calories: 197 kcal per serving
Protein: 4 g
Fat: 10 g
Carbs: 24 g
Ingredients
150g buckwheat flour
100g rice flour
100g butter, softened
60g maple syrup
1 egg
20g flaked almonds
2 tsp speculoos spice
1/2 tsp baking powder
1 pinch of salt
Method
You’ll need: oven · cookie cutters
Mix the butter, maple syrup and egg. Combine the buckwheat flour, rice flour, speculoos spice, baking powder and salt and knead everything into a smooth dough. Chill it for 1 hour.
Preheat the oven to 180 °C (160 °C fan) and line two baking trays with baking paper.
Roll out the dough between two sheets of baking paper to 3 mm thick and cut out 30 cookies, or press it into a floured speculoos mould.
Scatter the flaked almonds over the trays, place the cookies on top and press them down lightly.
Bake the Spekulatius at 180 °C for 10 to 12 min until the edges darken.
Leave them to cool on a wire rack, where they turn crisp. This makes about 30 cookies (3 per portion). They keep for 2 to 3 weeks in an airtight tin somewhere cool and dry.
Good to know
Buckwheat tastes nutty and slightly bitter, which is exactly what suits the cinnamon, cloves and cardamom in Spekulatius. Mixed with rice flour, the dough is smooth enough to cut out. The flaked almonds on the back are part of it, but only as many as keep it low FODMAP.
Swaps
Buckwheat flour → rice flour (paler, milder). Speculoos spice → a mix of cinnamon, cloves, cardamom and nutmeg. Flaked almonds → chopped walnuts. Butter → coconut oil.
Cooking tips
Chill the dough well so it comes cleanly out of the mould. Better to bake 2 min too short than too long, as buckwheat quickly turns bitter.
Storage
Keeps for 3 weeks in a tin.
Allergens
Contains almonds (tree nuts), milk and egg. Gluten-free.
