Gluten-free Dutch speculaas chunks
Two weeks ago, I already shared a recipe for stuffed speculaas with you. Today, I have a recipe for traditional gluten-free Dutch speculaas chunks. Speculaas chunks are similar to the Dutch speculaas cookies, but in this recipe, a thick layer of speculaas is baked and then broken into large chunks.
I must say I never thought speculaas chunks were that special. In November and December I usually rather eat kruidnoten or stuffed speculaas, but now that I made this recipe, my opinion on speculaas chunks has slightly changed.
These are by far the best speculaas chunks I ever ate! A crunchy bite, but soft and crumbly on the inside. Exactly how speculaas chunks should be. That they are gluten-free is something you can’t even distinguish! I baked the speculaas chunks and stuffed speculaas for my family when they were helping me with my move and I had a very large box full of speculaas, but after the move, there wasn’t a crumb left. They are very very good and also easy to make!
If you don’t have to eat gluten-free, you can replace the gluten-free flour by normal flour.
Will you let me know if you have made my gluten-free Dutch speculaas chunks? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Gluten-free Dutch speculaas chunks. A traditional Dutch speculaas recipe, but then low FODMAP, gluten-free and low lactose.
- 240 g gluten-free flour
- 160 g dark brown sugar
- 2 tbsp pumpkin spice*
- 200 g cold butter
- 1 tsp baking powder
- 3 tbsp lactose-free milk
- Pinch of salt
- Almond halves for decorating
- A beaten egg, to brush on top
- Mix the gluten-free flour, brown sugar, pumpkin spice, salt and baking powder together in a bowl. Add the cold butter and milk and knead into a dough. If the dough stays too crumbly, you can add some extra milk. If it is too sticky you can add some extra flour.
- Wrap the dough in some cling film and leave to rest in the fridge for at least an hour (an entire night is even better).
- Pre-heat the oven to 180 degrees Celsius (350 F). Cover a baking sheet with baking parchment.
- Roll the dough into a ½ cm thick layer. You can do this easily by putting the dough between two layers of cling film.
- Put the layer of dough onto the baking sheet and decorate the top with the almond halves. Brush the egg wash on top.
- Bake the speculaas in the oven for about 30-35 minutes.
* We use a mix called ‘cookie spices’ in Holland, but it is very similar to pumpkin spice. My spice mix contains cinnamon (57%), cilantro, nutmeg, cloves (7%), ginger, cardamom and orange peels.
- Prep Time: 1 hour 15 mins
- Cook Time: 35 mins
- Category: Cookies
- Method: Oven
- Cuisine: Dutch
- Serving Size: 1/10
- Calories: 294
- Sugar: 17
- Fat: 17
- Carbohydrates: 36
- Fiber: 1
- Protein: 1
Keywords: Dutch speculaas, speculaas chunks, Dutch speculaas recipe, speculaas recipe, speculaasbrokken
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