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Gluten Free Speculoos Spread

Gluten Free Speculoos Spread

First, we made the gluten free speculoos speculaas biscoff cookies. The idea was to make them into gluten free speculoos spread, but mostly based on faith. In you. Since you love cookie butter spread, even though I didn’t get it at all. Well, I get it now, you smartypants, you. So get those cookies ready, sister!

Gluten Free Biscoff Cookie Spread (or Speculoos or Speculaas)

Now, biscoff cookies’ ingredients state that they only have cinnamon as a spice. But if you’d like to add more spices, go for it! My recipe tracks the original, as all my gluten free copycat recipes do.

Gluten Free Biscoff Cookie Spread (or Speculoos or Speculaas)

Of course, the backbone of this deliciously smooth, buttery and spicy cookie spread is our copycat gluten free biscoff/speculoos cookies, but really any gluten free crispy cookies would work beautifully. First, I tried making the spread in my food processor. It did a pretty nice job, the little workhorse.

Gluten Free Biscoff Cookie Spread (or Speculoos or Speculaas)

But I finally bought a slightly higher end blender, and found that I got a much, much smoother spread in the blender than in the food processor. Maybe a $500 blender would make it smooth as silk, but I’m just not going to drop that much cash on a blender, particularly when I write a gluten free blog about getting the job done on a shoestring.

After significant research, not to mention tons of handwringing and gnashing of teeth, I bought a $200 Breville Hemisphere Control Blender—with a 20% coupon from Bed Bath & Beyond. So far, it doesn’t leak (hallelujah!), and it is plenty powerful for me. Plus, now I can make proper green smoothies, which I am somewhat embarrassed to admit I rather enjoy making.

Gluten Free Biscoff Cookie Spread (or Speculoos or Speculaas)

Plus, my new semi-high speed blender takes those gorgeous gluten free cookies and makes them into that lovely gluten free speculoos spread. Oh, and if I were you, right after the speculoos, I’d start crushing these gluten free thin & crispy chocolate chip cookies, and then mix in some extra miniature chocolate chips at the very end. Wouldn’t that be amazingly decadent?

Like this recipe?

Prep time: Cook time: Yield: About 12 ounces

Ingredients

9 ounces gluten free Speculoos/Biscoff/Speculaas Cookies, broken

1/4 cup (55 g) packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/8 teaspoon kosher salt

3/4 cup (144 g) vegetable shortening, melted*

2 tablespoons (18 g) tapioca starch (optional)**

Directions

  • Place the broken cookies, brown sugar, cinnamon, and baking soda in the bowl of your food processor fitted with the steel blade (or the pitcher of a blender). Pulse to combine and to break the cookies into crumbs. Add the vegetable shortening, and blend until smooth (on my blender it took 2 to 3 60-second blend cycles to become smooth). The heat of the blender or food processor may cause the spread to liquify, but it will become much firmer as it cools.

  • Transfer the spread to a container, and allow it to sit uncovered at room temperature until no longer warm (about 30 minutes). Cover and store at room temperature until firm (about 2 hours). It will harden if stored in the refrigerator, but will soften again when it returns to room temperature.

  • *The shortening I use and recommend is Spectrum nonhydrogenated vegetable shortening, made from palm oil.

    **The addition of tapioca starch/flour to the spread will result in a tighter, more easily spreadable mixture.

Love,
Nicole

Comments are closed.

  • […] drinking them through a straw, but smoothies are a great way to beat the heat. Plus, I finally have a respectable blender and I’m not afraid to use […]

  • […] post Gluten Free Speculoos Spread appeared first on Gluten-Free on a […]

  • […] drinking them through a straw, but smoothies are a great way to beat the heat. Plus, I finally have a respectable blender and I’m not afraid to use […]

  • Isadora
    June 18, 2013 at 5:49 PM

    Hi. I met you at Gluten Free Weekend at the NJY Camps! I LOVE your food, my dad makes it all the time! I even talked about your books on my website, if that’s OK. Thank you for brightening up my GF experience!

  • Alessandra
    June 17, 2013 at 5:16 PM

    Hi Nicole, I am glad that I saw your recipe so I know what I can serve to my friends during our tea time. You inspired me, so I am going to try this biscuits soon and let you know. Thanks Alessandra

  • Donia Robinson
    June 17, 2013 at 10:26 AM

    Looks so tasty!

    We’re so similar, yet so different. Case in point: you hate to dry your food processor, and I hate to clean my blender. I hate to make anything besides a smoothie in it because it is impossible to get out! Blenders whose blades unscrew from the base are much better, but mine is a Vitamix. :( A blessing and a curse.

    • gfshoestring
      June 17, 2013 at 2:39 PM

      I suspect my food processor is on its last legs, Donia. It is leaking out the bottom, even, and just seems to be limping along. That might be why I so resent drying it! I don’t want to replace it, though, as I’d rather just get rid of the whole category, but I’m sure that’s not realistic. :(
      xoxo Nicole

      • Donia Robinson
        June 17, 2013 at 7:32 PM

        I see people on TV put liquids into a food processor and turn it on, and half of it splashes out. IMHO, I think a blender can do just about anything a food processor can do, and generally do it better. I don’t even get it out for making pie crust (too much work to clean… and dry ;) ! Using a good old fashioned pastry cutter is sort of cathartic. I also think the super cheap Magic Bullet and Ninja are all-around superstars.

  • Jennifer Sasse
    June 17, 2013 at 9:58 AM

    Yum, yum, and more yum! :)

    • gfshoestring
      June 17, 2013 at 2:38 PM

      Thanks, Jennifer!!
      xo Nicole

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