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Gluten Free Biscoff Spread

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Pinterest pin graphic with text and a photo of gluten free biscoff spread
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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!

An open jar containing homemade gluten-free Biscoff spread and two Biscoff biscuits
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5 from 8 votes

Gluten Free Biscoff Spread

A homemade, gluten-free version of the classic Lotus Biscoff spread.
Course Dessert
Cuisine European
Keyword Biscoff, gluten-free, Spread
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

  • 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

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Previous Post: « Gluten Free Lemon Cake with Lemon Curd & Buttercream
Next Post: White Chocolate & Strawberry Cheesecake Cupcakes (Gluten Free, Low FODMAP) »

Reader Interactions

Comments

  1. Sabrina

    December 10, 2020 at 4:05 pm

    5 stars
    Delicious! I love these classic treats made gf. Thanks so much!

    Reply
  2. michele

    December 10, 2020 at 5:43 pm

    5 stars
    Really delicious and easy to make!

    Reply
  3. Marcellina

    January 21, 2021 at 9:34 pm

    5 stars
    Oh my goodness! This is to die for!! I love it. Thanks for sharing!

    Reply
  4. Sue

    January 22, 2021 at 1:05 am

    5 stars
    This looks delicious and using it for banana bread sounds so amazing!

    Reply
  5. Genevieve

    January 22, 2021 at 1:56 am

    5 stars
    Love biscoff! this looks nice and simple to make 🙂

    Reply
  6. Alexandra

    January 22, 2021 at 2:09 am

    5 stars
    So happy to have come across this in gluten-free form! Fantastic!

    Reply
  7. Emily Flint

    January 22, 2021 at 3:08 am

    5 stars
    Yum! I didn’t know you could make this, so awesome!

    Reply
  8. Audrey

    January 23, 2021 at 2:08 am

    5 stars
    I love that you made a gluten free version!!! This is perfect.

    Reply
  9. Nicole Hunn

    June 15, 2021 at 3:26 pm

    Thank you so much for linking to my gluten free speculoos recipe without republishing the recipe itself on your blog, Catherine. Your spread looks perfect—better than mine for sure. I’m taking notes!
    Best,
    Nicole

    Reply
    • Catherine

      June 25, 2021 at 1:30 pm

      Hi Nicole, you’re very welcome! Your cookie recipe is so delicious. 🙂

      Reply

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Welcome! đź‘‹

I'm Catherine - the recipe developer and food photographer behind Blue Sky Eating. Here you'll find plenty of delicious gluten free foodie inspiration. I hope you enjoy exploring!

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