Filled Dutch speculaas with Chiquita banana and almond paste and almonds on top

Filled Dutch speculaas with Chiquita banana and  almond paste and almonds on top
Filled Dutch speculaas with Chiquita banana and  almond paste and almonds on top
Dessert
60 min
Ambitious
Vegetarian
1
Preheat the oven to 356°F and cover a baking dish with baking paper.
2
Remove the seeds from the dates and mix them with the almond flour, cinnamon, gingerbread spices, maple syrup and 4 tbsp of water. Blend until smooth. If the dough is very soft, you can put it in the refrigerator for a while.
3
Mash the Chiquita banana and set aside.
4
Beat the egg with one tbsp of water in a bowl. Crumble the almond paste over another bowl and add half of the beaten egg. Add the Chiquita banana through this mixture and hack with a fork until smooth.
5
Divide the dough into two equal pieces. Roll one piece of dough with the rolling pin in the baking tin. Smooth out evenly with a spoon.
6
Top the almond paste on top of the dough and press well. End with the other gingerbread dough.
7
Brush the top of the dough with the rest of the egg.
8
Slide the baking dish into the oven. Bake for approximately 20 minutes.
9
Enjoy and share your speculaas recipe using #ChiquitaBanana

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 Chiquita banana
1 egg
3.5 cup almond flour
10 dates
1 tbsp cinnamon
4 tbsp gingerbread spices
2 tbsp maple syrup
5 tbsp water
1.33 cup almond paste
Slices almonds to garnish
Nutritional values per person
382
Calories
24,2g
Fat
2,2g
Saturates
28,1g
Carbohydrate
23,7g
Sugars
6,5g
Fibre
10,7g
Protein
0,1g
Salt
Filled Dutch speculaas with Chiquita banana and  almond paste and almonds on top
Nutritional values per person
382
Calories
24,2g
Fat
2,2g
Saturates
28,1g
Carbohydrate
23,7g
Sugars
6,5g
Fibre
10,7g
Protein
0,1g
Salt

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