Ingredients

1 tablespoon flaxseed flour + 2 tablespoons water

120 g buckwheat flour

50 g oat flour

50 g ground almonds

2 tablespoons melted coconut oil

50 ml maple syrup

50 g coconut blossom sugar

100 gspeculaas cream

preparation

Mix flaxseed and water in a small bowl.

First mix the dry ingredients, then add the remaining ingredients and knead into a homogeneous dough.

Place the dough in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees. Form the dough into small balls and press a hollow into them with your finger or a spoon. Bake for 15 minutes.

Allow the angel eyes to cool slightly. Press down the hollow a little if necessary and then fill with speculaas cream.