It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.
Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.
Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.
These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.
Find out more about the delicious dishes you can make using vandotsch speculaas spice mix.
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This is Karen’s second use of the vandotsch speculaas spice mix – read here for her gluten free speculaas spice infused muffins recipe.
Karen describes her gluten free banana bread as a “very easy, all in one bowl” type of recipe. I agree. Also, when baked: “it literally disappears almost as soon as it’s cool enough to eat”. I agree again!
What follows is an overview of the ingredients that Karen used to make her gluten free vandotsch speculaas spice infused banana bread, including:
Makes approximately 6 to 8 slices
- 200g plain gluten free flour (Karen used Doves Farm)
- 200g soft brown sugar
- 50g dairy free spread (or you can use coconut oil, margarine or butter) at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 egg
- 5g - 7.5g (1 to 1.5 teaspoons) vandotsch speculaas spice mix
- 3 very ripe bananas
Karen, suggest you top her banana bread with icing sugar, or eat it still warm with a cup of fresh coffee. Instead we ate it with a scoop of vandotsch speculaas ice cream for double whammy.
I refer to Karen’s write-up for directions on how to bake her vandotsch speculaas spiced banan bread.
How to make Karen's gluten free speculaas banana bread
“. . . . Fight off your family, who will all want to eat a slice.”