Protein speculaas is a homemade speculaas biscuit in which a scoop of whey protein powder is added to the batter, alongside spelt flour and speculaas spices. You still get the familiar spicy speculaas flavour, using protein powder as a base ingredient instead of extra flour. The biscuits are ready in about half an hour and all you need is an oven.
Speculaas is traditionally associated with St Nicholas and the darker months of the year, but with this basic recipe you can bake the biscuits all year round. Below you’ll find the ingredients, the steps and answers to the most frequently asked questions, so you can take a tray of spiced biscuits straight out of the oven in no time.
What do you need for protein speculaas?
For around 10 to 12 biscuits (one baking tray), you’ll need the ingredients listed below. Choose a natural, unflavoured protein powder so that the speculaas spices remain the dominant flavour.
- 200 grams of spelt flour
- 60 grams of honey
- 100 ml coconut oil
- 30 grams of natural whey protein powder (about one scoop)
- 2 teaspoons of baking powder
- 2 tablespoons of speculaas spice mix
- 100 ml almond milk
- A handful of hazelnuts
- Flaked almonds, to sprinkle on top
The spelt flour forms the basis of the batter and the coconut oil helps to bind it together and creates a crispy edge. The honey adds sweetness, whilst the hazelnuts and almonds provide a bit of texture. The whey protein we’re using here is plain, with no added flavouring or sweetener, so you’ll mainly taste the speculaas spices and the honey. If you’d like to know more about protein powder as an ingredient, read about the benefits of protein powder.
How do you make protein speculaas?
In five steps, the batter is ready and the baking tray goes into the oven. Allow about 20 minutes’ baking time.
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Melt the coconut oil in a small pan for a few seconds until it’s liquid.
- Put the melted coconut oil into a bowl with all the other ingredients and mix until you have a smooth batter.
- Spoon the batter onto the baking paper and press it flat to a maximum thickness of 1 centimetre. Sprinkle with flaked almonds, as much as you like.
- Bake for about 20 minutes. Then leave to cool completely before cutting or breaking into pieces.
Tip: the batter is quite thick. If it feels too dry, stir in a splash of extra almond milk. If it’s too wet, add a spoonful of spelt flour. Serving tip: let it cool completely before cutting, then it will break neatly into pieces. Delicious with coffee or tea, or as a snack on the go.
Variations
The base recipe is flexible. Here are a few ideas to adapt it to your taste:
- Vegan: replace the plain whey protein with a vegan protein powder from the vegan protein range. The batter may then need a little more liquid.
- Nuts to taste: swap the hazelnuts for walnuts or pecans, or leave them out for a smoother texture.
- Sweeter or less sweet: adjust the amount of honey to suit yourself.
- Extra flavour: plain whey protein keeps the speculaas flavour pure, but if you’d like a hint of vanilla, choose a flavoured whey protein from the whey range.
Fancy more baking with protein powder? Take a look at our nut protein biscuits or browse the smoothie recipes with protein powder.
Frequently asked questions
Is protein speculaas high in protein?
That depends on your portion size. This biscuit contains protein powder, but the recipe also uses coconut oil and honey, so it isn’t a ready-made protein product. Think of it as a spiced biscuit with a scoop of protein powder mixed in, not as a meal replacement. You can find out how much protein you need each day in this guide.
Which protein powder is best to use?
An unflavoured powder works best, as this allows the speculaas spices to take centre stage. We use unflavoured whey protein. A vegan protein powder is also an option, although this may sometimes require a little more liquid in the batter.
Can I substitute the honey?
Yes. Maple syrup or agave syrup, both liquid sweeteners, work just as well in the same quantity. If you choose granulated sugar, add a small splash of extra almond milk so that the batter doesn’t become too dry.
How do I store the biscuits?
Leave them to cool completely and store them in an airtight tin. They’ll keep for a few days this way. You can also freeze the biscuits and defrost them one at a time.
Would you like to try a natural whey protein with no additives? Take a look at Ekopura Natural Whey or compare the options in the whey range.
