Friday, December 2, 2016

Annie's Grain-Free Kruidnoten: Jawel!

(AKA granenvrije, graanvrij, glutenvrij, strooigoed en pepernoten)

As you're probably aware, our daughter's diagnosis of Hashimoto's Disease has meant big changes in our family's diet. The biggest of those changes (and most disappointing to an 11 and now 12-year-old girl), is the removal of most grains and sugars from her diet. All sugars are out - even honey and maple syrup. We are making an infrequent exception for special occasions, however, and Sinterklaas is one of those. How can we expect our girl to go through Sinterklaas and not consume a single kruidnoot? So she and I created this recipe whereby she gets all the taste and crunch of kruidnoten, without the grains and sugar!

A note on sugar: We are using xylitol as the sweetener for these special treats, but the same rule does not apply to everyone. In fact xylitol can cause diarrhea and other problems if eaten too often or in large quantities. So if you have your own preferred sweetener, try it out! This recipe will also work with coconut sugar, and probably honey, although we haven't tried that yet. Let us know in the comments how you alter this and how it works for you!

Grain-Free Kruidnoten

Mix in a bowl:
  • 1 egg, slightly beaten
  • 1 tsp vanilla extract
  • about 6 to 7 tbsp coconut oil, melted and cooled to approximately skin-temperature. This is important. If you pour hot oil into the bowl it will cook the egg.
  • 1/2 cup xylitol or coconut sugar

Mix in a separate bowl, then add:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp speculaaskruiden* (see below)
  • 1/4 tsp xanthan gum

Roll into tiny balls, squish just a little flat on a paper-lined baking sheet, and bake at 350F for 12 minutes.

After 12 minutes, take them out and put the whole paper liner on a rack to cool . They look great, but are not yet crunchy, as proper kruidnoten should be!

Once cooled, put them in a dehydrator on a low-temperature setting (we used 150F), and dehydrate for a few hours until they're nice and crunchy. After being left overnight, they'll be even crunchier!

Speculaaskruiden is a mixture of spices for making Dutch spice cookies. This is my own blend, specifically for kruidnoten. It makes more than you'll need for this recipe, but believe me - you will use it up quickly!

Use a scale for this, and measure the following into a bowl. Mix it well and store in an airtight jar.
*all ingredients should be finely ground
  • 50g cinnamon
  • 25g nutmeg
  • 5g cloves
  • 10g ginger
  • 5g black pepper
  • 3g anise seed (optional)

Gooi wat in mijn schoentje!

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