Gluten-free stuffed speculaas

Name: gluten-free stuffed speculaas
Cook time: 30 min
Total time: 120 min
Yield: 12
Ingredients: 150 g palm sugar; 125 g coconut oil; 3 g salt; 250 g teff multigrain breakfast; 5 g baking powder; 10 g speculaas spices; 150 ml water; 1 lemon scrubbed, organic; 190 g garnish almonds; 100 g granulated sugar; 71 g white canned beans; 20 broken garnish almonds

Gluten-free filled speculaas with palm sugar, coconut oil, almonds, white beans and sugar.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (ø 20 cm)
1 baking paper

Directions

Mix the palm sugar with coconut oil and salt.
Mix the teff with the baking powder and gingerbread spices. Stir with the sugar mixture and the water into a cohesive dough.
Knead into a flat ball and wrap in cling film. Let rest for 1 hour in the refrigerator.
For the almond paste, grate the yellow skin of the lemon. Grind the almonds, beans, granulated sugar and lemon zest in the food processor into a thick paste.
Form into a flat ball and wrap in cling film. Let rest for 1 hour in the refrigerator.
Preheat the oven to 180 ° C. Cut out of the baking paper two circles the size of the spring form.
Place a piece of parchment paper on the bottom of the closed spring form and press half of the gingerbread dough well on the bottom.
Make an upright edge of 2 cm. Divide the almond paste over it. Press the rest of the gingerbread paste onto the other piece of baking paper.
Using the paper, lift the dough on the almond paste with the baking paper upwards. Remove the baking paper and press well.
Decorate the top with the rest of the garnish almonds and bake the stuffed speculaas in the middle of the oven for 30 minutes.