It’s that sweet and cinnamony taste that we’re all obsessed with… BISCOFF! Sadly, a gluten-free version of the original biscuits or spread still isn’t available to buy. Since it’s such an amazing flavour to incorporate into baking (or slather on your toast!), I had to find a way to recreate a free from copy! This gluten-free Biscoff-inspired spread is smooth, indulgent and tastes just like the real thing.
Making the Gluten-Free Biscoff Biscuits
Before getting started with this spread, you’ll need to make a batch of gluten-free Biscoff biscuits. Luckily, the biscuit dough is pretty quick to mix up and even quicker to bake! I fully recommend using this wonderful recipe from Gluten Free on a Shoestring. The only change I made was swapping the vegetable shortening for butter and they came out great.
**UPDATE** – Asda are currently selling Schar Spekulatius Biscoff-style biscuits in their free from section, so if you can get hold of these, they could easily be used in place of the homemade batch.
Once your biscuit batch has cooled, you’re ready to blitz them up. You’ll need to use a good quality food processor to get the spread nice and smooth. Don’t panic if at first it seems it’ll never come together – it can take a good few minutes of blending to get the right consistency!
There are so many ways to use this delicious spread, but an ultimate favourite has to be my Gluten-Free Biscoff Banana Bread. It’s also great whipped into buttercream icing, drizzled on porridge or pancakes, or mixed with yoghurt. Are you sold yet?!
If you give this a try, let me know how you get on! Make sure to leave a comment below and tag your photos on Instagram @BlueSkyEating. Enjoy!
Gluten Free Biscoff Spread
- 260 g homemade gluten-free 'Biscoff' biscuits OR Schar Gluten Free Spekulatius biscuits (see recipe/info in post above)
- 70 g light brown sugar
- 1 + 1/4 tsp ground cinnamon
- 1/4 tsp baking soda
- A pinch of salt
- 175 ml vegetable oil
- 1 tbsp plain gluten-free flour
- 180 ml almond milk
- Break the biscuits roughly into the food processor and blitz into fine crumbs
- Add the sugar, cinnamon, flour, baking soda and salt. Blend to combine.
- Pour in the vegetable oil and blend for 1-2 minutes
- Add the almond milk and blend in 60 second bursts until the spread is completely smooth
- Store in an airtight container for up to a week in the fridge or 3-4 months in the freezer