“To me, every good celebration requires an equally celebratory dessert. However, many people can’t tolerate certain ingredients, and oftentimes those of us with food intolerances feel a little left out when it comes to capping off the party” – Allyson Kramer, ‘Sweet Eats for All’
About 4 years ago now, I discovered Trader Joe’s Speculoos or Cookie Butter. Sounds decadent right? Some people love cookie dough, I love Speculoos and Allyson Kramer’s cookie version is just to die for.
When I first flipped through her book, looking for a recipe to try out, I saw the words Speculoos and stopped, turned the page corner down and then continued searching. Too obvious for me, can’t make those. Too tempting. I’ll never get the photos done before I gobble them all up.
I thumbed through some more and found Matcha Cashew Ice Cream, hhmmmm? Then Caramel Roasted Pears….Apple Nachos, yes, apple nachos.
Strawberry Pistachio Truffles! Yikes ♥
I couldn’t decide. I really wanted those Speculoos Cookies right then and there so that’s what I ended up highlighting for you here. The rest of the book is…well, a dream for sweet toothed vegans, kids, bakers, dessert lovers. I think that covers everyone. Allyson has a wonderfully simple way of expressing her connection with each recipe. The book starts with the basics in the kitchen. Stocking your pantry, some homemade basics you can keep on hand, then she gets right into the good stuff. It’s not a book for the fanciest of cooks; just good old fashioned delicious desserts and treats that are both simple to make and cruelty free. I loved this book. I was frustrated by a busy work schedule that prevented me from sharing more of it with you here but you’ll just have to see it for yourselves. Cookies and Bars, Pies, Pastries, Cheesecakes, Puddings. Frozen treats, oh my! Allyson ends things off with some ‘Dandy Candies’ that are kid friendly and use everyday ingredients that won’t break the bank. Did I say that I love this book?
It’s always better to have a little helper when you’re in the kitchen mixing up some cookies I think.
If you’re stumped for a Valentine’s Day treat for someone special, look no further. Speculoos cookies are sure to please. They aren’t fussy or ornate. But when those spices hit your tongue you’ll be oh, so glad you took the time to make them up for your love. I made up a double batch just knowing I was going to want more when I started taking these out of the oven. I had a bit of dough left over that I rolled in cocoa powder and made truffles out of that are fabulously simple and delicious as well. I keep those in the freezer and pack up a few for my morning kick-start now. If you love sweets, you’ll throughly love Allyson’s ideas, ingredients and style in this book. Not a book for the shelves. Keep it handy or give it as a wonderful gift to any family or friend to enjoy.
- 1 Tbs. Flax Seed Meal
- 2 Tbs. Water
- 1 cup Sorghum Flour
- 1/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1/2 cup + 2 Tbs. Almond Meal
- 1 tsp. Xanthan Gum
- 1 tsp. Baking Powder
- 1 tsp. Cinnamon
- 1/4 tsp. Cloves
- 1/4 tsp. Nutmeg
- 1/4 tsp. Fresh Ground Ginger
- 1/4 tsp. Salt
- 1/2 cup Nondairy Margarine
- 3/4 cup Packed Light Brown Sugar
- Extra Sugar for sprinkling (optional)
- Sliced Almonds for topping (optional)
- In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- IN a large bowl, whisk together all the flour ingredients (up until the margarine) until well blended. In a separate mixing bowl, cream together teh margarine and brown sugar until smooth. Mix in the prepared flaxseed meal until a smooth mixture is formed. Gradually add in the flour mixture and mix for about 45 seconds at medium speed until the dough clumps together. Chill in the freezer for 40 minutes, or until stiff - or chill in the refrigerator overnight.
- Preheat oven to 350 degrees F.
- Once the dough is chilled, use your hands to roll into 1 inch wide balls and place onto an ungreased cookie sheet. Flatten with the bottom of a glass - slightly damp and dipped into granulated sugar. Top with a few sliced almonds and bake in preheated oven for 15 minutes. Let cool on the cookie sheet before attempting to move. Once cool, transfer to wire rack to fully harden.
- Store in airtight container for up to 5 days.
- Speculoos Cookies from Allyson Kramer's "Sweet Eats for All" printed with permission from Da Capo Press
Allyson Kramer is a cookbook author, recipe developer, and food photographer who specializes in gluten-free, dairy-free, and egg-free cuisine. Kramer’s work has been featured in numerous publications, including The Huffington Post, Vegetarian Times, and VegNews Magazine.
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I was provided with a copy of ‘Sweet Eats for All’ for review although I was under no obligation to do so.
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