In holland 5 december we celebrate the birthday of Sinterklaas, a sort of Santa Claus, and we love to eat pepernoten and kruidnoten.

This recipe is a bit of a combination of both. Not as sweet as the sugary ones in the store, but I think it's a delicious zone proof alternative.

These 8 blocks makes for about 30 pepernoten, so don't expect to be able to eat much of them ;)

Gluten free
175 degrees | 10 minutes
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  • 1P1 egg
  • 0.5P32 grams of vanilla quark
  • 6.5P46 grams of flavourless protein powder
  • 6C90 grams of oatmeal flour
  • 2C22 grams of honey
  • 8F16 grams of coconut oil
  • 'speculaas' spices, baking powder and optional stevia sweetener
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How to cook

  • Heat the coconut oil on low heat in a little pan untill it's liquid. 
  • Take it off the stove as soon as it's liquid. It's better when it's not too hot.
  • Mix all the dry ingredients together: oatmeal flour, protein powder, a bit of baking powder, a pinch of salt and a table spoon of 'speculaas' spices.
  • Mix the other ingredients with the coconut oil into the pan: the egg, quark, honey and a couple of drops of stevia if you like it sweet.
  • Mix the dry ingredients into the pan. Add it bit by bit to mix it well.
  • Put the pan with the mixture into the fridge for about 20 minutes.
  • Preheat the oven at 175 degrees and take the oven tray out. Cover it with a wax paper sheet.
  • Roll the batter into small balls and place on the wax paper.
  • Bake them in the oven for 10 minutes and let cool off before eating them.
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  • Don't skip the fridging step; the coconut oil will set a bit to make the batter thicker and easier to roll into balls.
  • When rolling the balls the batter will stick to your hands so you can make them a bit wet in between to make rolling easier.
  • If your coconut oil is too hot the egg will sort of cook when you add it.