Gluten-free Speculoos Croissants
I have a super light and delicious christmas recipe for the first Advent for you! Instead of the classic vanilla croissants, I created a gluten-free variant with speculoos. In my opinion, no Christmas bakery should be without speculatius spice. In addition, spices such as cinnamon, nutmeg, ginger and cloves provide an extreme high amount of antioxidants and therefore have a strong anti-inflammatory effect and protect our cells. But they are also very good digestive aids and protectors against pathogens.You'll find more information about Christmas spices (including how you can easily make speculoos spice by yourself) below. Have fun baking!
ingredients
For the dough:
- 250 g buckwheat flour
- 100 g coconut oil
- 100 g ground almonds
- 80 g coconut blossom sugar
- 2 tbsp speculoos spice
- 1/4 tsp vanilla
- Finely grated peel of an organic orange
For the Garnish:
- 1/2 bar of dark chocolate
- 1 handful of freeze-dried raspberries
instructions
- Knead all the ingredients for the dough well together (either with your hands or doughhooks). Then wrap in foil and place in the fridge for 30 minutes.
- In the meantime, line 3 baking trays with baking paper.
- Form the croissant dough into rolls and cut off slices of approx. 1-2 cm thick. Shape them into croissants and place them not too close together on the baking trays.
- Bake at 175° circulating air for about 20 minutes. When the croissants start to brown, they are good.
- Let the croissants cool down a little.
- Meanwhile, melt the dark chocolate in a water-bath and sprinkle over the croissants with a spoon.
- Crumble the freeze-dried raspberries and spread over the chocolate.
- Let the croissants dry well and store them closed in a cool place.
This recipe is
vegan / gluten-free / without refined sugar
