Dutch bitterballen 3

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!

Dutch meatballs

Bitterballen are often referred to as Dutch meatballs. It’s not a classic meatball made from a mixture of meat. No, bitterballen are made of beef broth with shredded beef and a handful of other ingredients. A delicious meaty filling with a crispy crust.

These fried Dutch meatballs are traditionally made with beef, but you can also try other flavors. How about chicken or veal? And if you’re looking for a vegetarian bitterballen, there are bitterballen made with mushrooms.

Dutch bitterballen 4

Ingredients

When I developed my recipe for Dutch meatballs, I wanted to make sure it was really easy. So I bought a jar of beef broth that already had shredded beef in it. If you can’t find that ingredient, you can buy (or make) your own beef broth and add the beef separately. Sometimes I use the broth with the meat and add extra meat for a really tasty filling.

In addition to the broth and the beef, you need some ingredients to make a nice roux. And to make it thick enough, you add some gelatin leaves. Here are all the ingredients for the stuffing:

  • Beef broth. You can make your own or buy a jar of beef broth at the grocery store. Either will be fine.
  • Shredded beef (brisket). Only if you have broth without pieces of meat, or if you want to add extra meat.
  • Gelatin sheets. To make sure the filling is thick enough to cut into squares and roll into balls for breading.
  • Unsalted butter. For making the roux. I prefer unsalted to have more control over the amount of salt.
  • Flour. For making the roux. All-purpose flour is fine.
  • Parsley. I used fresh parsley and chopped it finely for the stuffing.
  • Mustard. Bitterballen are dipped in mustard when you eat them, but it’s also a perfect flavoring for the filling.
  • Whipping cream. To make the filling nice and creamy.
  • Eggs. For breading the bitterballen. You first roll the filling in an egg mixture.
  • Bread crumbs. For breading the bitterballen. Roll the balls trough the bread crumbs after the egg mixture.

You’ll also need

There are some tools that come in handy when frying the meatballs. This is what I use:

  • Deep fryer, large skillet or Dutch oven. I prefer my Dutch oven for fried snacks. I have a pan that I only use for frying.
  • Sunflower oil. I like to use sunflower oil for frying, but you can also use other types of vegetable oil. You’ll fry the bitterballen for a couple of minutes in a few inches of oil.
  • Skimmer. To scoop the bitterballen out of the oil.
  • Paper towel. After frying the bitterballen, I put them on some paper towels to absorb some of the oil.
Dutch bitterballen 1

How to serve bitterballen

After spending some time in the kitchen making this Dutch recipe, you’ll have a serving of nice golden-brown bitterballen ready to enjoy.

In the Netherlands, fried meatballs are a popular snack that you can order at a cafe. Or serve them at home for a party, game day or birthday. They are usually eaten as a snack and not for dinner. But if you do eat them for dinner, they will probably be served with fries.

You can drink whatever you want with a bitterball, but this Dutch food is often served as a tasty snack with some alcoholic beverages. Most Dutch people love the combination of a nice cold beer with a piping hot bitterbal.

For dipping

Bitterballen are dipped in a sauce, usually mustard. I prefer to dip them in mayonnaise.

And be careful when you take a bite: Bitterballen are best when they come straight out of the fryer and are piping hot. I have burned my mouth countless times.

Dutch bitterballen 2

How to store bitterballen?

The best way to eat bitterballen is right after frying them. If you have leftovers, I would not save them (although I have never tried, there are never leftovers).

​Freezing bitterballen

After breading, you have two options: fry and eat. Or: freeze them. You can freeze them in an airtight container or freezer bag and keep them for up to 3 months. This way, you’ll always have a deep-fried snack (almost) ready to enjoy.

This way it’s possible to make a big batch and only fry the amount of bitterballen you need. You can fry them directly from the freezer, but they will need 30 seconds to 1 minute more to fry.

More Dutch recipes you’ll like

Looking for Dutch recipes? I got you! As a Dutchie I share a lot of authentic Dutch recipes on my blog. Here are some of my favorites. Sweet and savory.

Bitterballen

Print Recipe

4.44 from 16 votes

Dutch Bitterballen recipe

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!
Servings: 18 servings

Ingredients

Filling

  • 350 ml beef broth with at least 20% meat
  • 2 gelatin sheets
  • 80 grams unsalted butter
  • 80 grams of all purpose flour
  • handful of finely chopped parsley
  • 2 tsp mustard
  • 75 ml whipping cream

For breading

  • olive oil to grease your hands with
  • breadcrumbs
  • 2-3 beaten eggs M

Instructions

  • Strain the finished broth and collect the meat. If necessary, cut it into smaller pieces. Soak the gelatin in water.
  • Melt the butter, add the flour and cook this mixture, the roux, while stirring. When the flour begins to color, the roux is ready.
  • Add the broth in 2-3 parts to the roux. Bring to the boil and simmer, stirring constantly, until you have a smooth and thick paste. Stir the rest of the ingredients in the meat mixture: chopped parsley, mustard and whipping cream. Remove pan from heat.
  • Finally, squeeze the gelatin leaves and stir them into the filling. Pour it into a oven dish or shallow container and cover with plastic wrap to prevent skin from forming. Leave to cool and chill in the refrigerator for several hours. I made the ragout in the evening and put it in the refrigerator overnight.
  • When the filling has set, cut it into 18 equal pieces. Put some (olive) oil on your hands and roll the ragout pieces into small balls.
  • Prepare a deep plate or bowl with the bread crumbs and another with the beaten eggs. Meanwhile, heat the pan with the oil to an oil temperature of 180°C/350°F.
  • Roll a ball through the breadcrumbs, egg, breadcrumbs, egg, and finish with the breadcrumbs. Repeat for each ball. Each bitterbal will have three layers of breadcrumbs.
  • Fry the bitterballen in small batches for 3.5 – 4 minutes until crispy and golden brown. Scoop them out of the oil and put them on a wire rack or baking sheet with paper towels to absorb excess oil.
  • Serve immediately.
Dutch bitterballen 3

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!

Dutch meatballs

Bitterballen are often referred to as Dutch meatballs. It’s not a classic meatball made from a mixture of meat. No, bitterballen are made of beef broth with shredded beef and a handful of other ingredients. A delicious meaty filling with a crispy crust.

These fried Dutch meatballs are traditionally made with beef, but you can also try other flavors. How about chicken or veal? And if you’re looking for a vegetarian bitterballen, there are bitterballen made with mushrooms.

Dutch bitterballen 4

Ingredients

When I developed my recipe for Dutch meatballs, I wanted to make sure it was really easy. So I bought a jar of beef broth that already had shredded beef in it. If you can’t find that ingredient, you can buy (or make) your own beef broth and add the beef separately. Sometimes I use the broth with the meat and add extra meat for a really tasty filling.

In addition to the broth and the beef, you need some ingredients to make a nice roux. And to make it thick enough, you add some gelatin leaves. Here are all the ingredients for the stuffing:

  • Beef broth. You can make your own or buy a jar of beef broth at the grocery store. Either will be fine.
  • Shredded beef (brisket). Only if you have broth without pieces of meat, or if you want to add extra meat.
  • Gelatin sheets. To make sure the filling is thick enough to cut into squares and roll into balls for breading.
  • Unsalted butter. For making the roux. I prefer unsalted to have more control over the amount of salt.
  • Flour. For making the roux. All-purpose flour is fine.
  • Parsley. I used fresh parsley and chopped it finely for the stuffing.
  • Mustard. Bitterballen are dipped in mustard when you eat them, but it’s also a perfect flavoring for the filling.
  • Whipping cream. To make the filling nice and creamy.
  • Eggs. For breading the bitterballen. You first roll the filling in an egg mixture.
  • Bread crumbs. For breading the bitterballen. Roll the balls trough the bread crumbs after the egg mixture.

You’ll also need

There are some tools that come in handy when frying the meatballs. This is what I use:

  • Deep fryer, large skillet or Dutch oven. I prefer my Dutch oven for fried snacks. I have a pan that I only use for frying.
  • Sunflower oil. I like to use sunflower oil for frying, but you can also use other types of vegetable oil. You’ll fry the bitterballen for a couple of minutes in a few inches of oil.
  • Skimmer. To scoop the bitterballen out of the oil.
  • Paper towel. After frying the bitterballen, I put them on some paper towels to absorb some of the oil.
Dutch bitterballen 1

How to serve bitterballen

After spending some time in the kitchen making this Dutch recipe, you’ll have a serving of nice golden-brown bitterballen ready to enjoy.

In the Netherlands, fried meatballs are a popular snack that you can order at a cafe. Or serve them at home for a party, game day or birthday. They are usually eaten as a snack and not for dinner. But if you do eat them for dinner, they will probably be served with fries.

You can drink whatever you want with a bitterball, but this Dutch food is often served as a tasty snack with some alcoholic beverages. Most Dutch people love the combination of a nice cold beer with a piping hot bitterbal.

For dipping

Bitterballen are dipped in a sauce, usually mustard. I prefer to dip them in mayonnaise.

And be careful when you take a bite: Bitterballen are best when they come straight out of the fryer and are piping hot. I have burned my mouth countless times.

Dutch bitterballen 2

How to store bitterballen?

The best way to eat bitterballen is right after frying them. If you have leftovers, I would not save them (although I have never tried, there are never leftovers).

​Freezing bitterballen

After breading, you have two options: fry and eat. Or: freeze them. You can freeze them in an airtight container or freezer bag and keep them for up to 3 months. This way, you’ll always have a deep-fried snack (almost) ready to enjoy.

This way it’s possible to make a big batch and only fry the amount of bitterballen you need. You can fry them directly from the freezer, but they will need 30 seconds to 1 minute more to fry.

More Dutch recipes you’ll like

Looking for Dutch recipes? I got you! As a Dutchie I share a lot of authentic Dutch recipes on my blog. Here are some of my favorites. Sweet and savory.

Bitterballen

Print Recipe

4.44 from 16 votes

Dutch Bitterballen recipe

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!
Servings: 18 servings

Ingredients

Filling

  • 350 ml beef broth with at least 20% meat
  • 2 gelatin sheets
  • 80 grams unsalted butter
  • 80 grams of all purpose flour
  • handful of finely chopped parsley
  • 2 tsp mustard
  • 75 ml whipping cream

For breading

  • olive oil to grease your hands with
  • breadcrumbs
  • 2-3 beaten eggs M

Instructions

  • Strain the finished broth and collect the meat. If necessary, cut it into smaller pieces. Soak the gelatin in water.
  • Melt the butter, add the flour and cook this mixture, the roux, while stirring. When the flour begins to color, the roux is ready.
  • Add the broth in 2-3 parts to the roux. Bring to the boil and simmer, stirring constantly, until you have a smooth and thick paste. Stir the rest of the ingredients in the meat mixture: chopped parsley, mustard and whipping cream. Remove pan from heat.
  • Finally, squeeze the gelatin leaves and stir them into the filling. Pour it into a oven dish or shallow container and cover with plastic wrap to prevent skin from forming. Leave to cool and chill in the refrigerator for several hours. I made the ragout in the evening and put it in the refrigerator overnight.
  • When the filling has set, cut it into 18 equal pieces. Put some (olive) oil on your hands and roll the ragout pieces into small balls.
  • Prepare a deep plate or bowl with the bread crumbs and another with the beaten eggs. Meanwhile, heat the pan with the oil to an oil temperature of 180°C/350°F.
  • Roll a ball through the breadcrumbs, egg, breadcrumbs, egg, and finish with the breadcrumbs. Repeat for each ball. Each bitterbal will have three layers of breadcrumbs.
  • Fry the bitterballen in small batches for 3.5 – 4 minutes until crispy and golden brown. Scoop them out of the oil and put them on a wire rack or baking sheet with paper towels to absorb excess oil.
  • Serve immediately.
Apple cinnamon yogurt muffins 1a

Looking for a tasty snack? Look no further! These apple cinnamon yogurt muffins are just what you need.

Apple cinnamon yogurt muffins recipe

For snacks I like to try some things out, this time I wanted to make little yogurt-based muffins. For flavor I chose apple and cinnamon, one of my favorite flavor combinations that I love to bake with during the colder months.

Because just using yogurt as a base makes your batter very thick, I also used semi-skimmed milk. That made the batter just a little nicer to work with.

Apple cinnamon yogurt muffins 4a

Maple syrup muffins

I decided I didn’t want to use granulated sugar for these muffins, so I decided to reach for the bottle of maple syrup. To be clear, that’s still sugar and not necessarily a “healthy” choice. Regardless, these muffins are more responsible than I normally make them, though. Especially if you leave out the cinnamon sugar on top 😉 .

No maple syrup in stock? You can also use honey or just granulated sugar. You can also vary in the amount. I used very little syrup, feel free to add more if you want sweeter muffins.

Tips for yogurt muffins

Use silicone cupcake liners

These silicone cupcake liners make it a lot easier to release your muffins. I always use them when I make muffins as a snack.

Use a cupcake pan

Even though silicone cups are sturdier than the paper variety, I still like using a cupcake baking pan. It’s easier to move your cupcakes around and they hold their shape well.

Pack by piece

I always pack snacks by the piece and then store them in the freezer. That way I always have a supply of delicious homemade snacks.

Apple cinnamon yogurt muffins 3a

 

Home made yoghurt muffins with apple

Print Recipe

4.88 from 8 votes

Apple cinnamon yogurt muffins

A delicious snack, these apple cinnamon yogurt muffins were very popular here and the stash quickly disappeared.
Servings: 16 servings

Ingredients

  • 300 grams of all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 275 grams of yogurt
  • 175 ml milk
  • 2 eggs
  • 60 grams of sunflower oil
  • 50 grams of maple syrup
  • 1 apple
  • Optional: cinnamon sugar

Instructions

  • In a bowl, add flour, baking powder, baking soda, salt and cinnamon together. Stir to combine.
  • In a second bowl add yogurt, milk, eggs, sunflower oil and maple syrup. Whisk together with a whisk.
  • Peel the apple, remove the core and cut into small cubes.
  • Pour the yogurt mixture into the bowl of flour and use a spatula to make it into a batter. It does not matter if there are still some lumps of flour in it.
  • Add the diced apples and fold them evenly through the batter.
  • Pour the yogurt mixture into the bowl of flour and use a spatula to combine into a batter. It does not matter if there are still some lumps of flour in it.
  • Optional: sprinkle some coarse cinnamon sugar over the muffins.
  • Bake the yogurt muffins for 20-22 minutes at 200 °C/400 ℉ (conventional) or until golden brown.
Saucijzenbroodjes - dutch sausage rolls puff pastry (1)

Dutch sausage rolls can be found in every grocery store and bakery in the Netherlands. Everyone loves a sausage full of flavor wrapped in buttery puff pastry. A sausage roll makes a perfect snack, or you can even eat them for lunch or serve them at picnics and other parties (especially if you make them smaller).

Two Dutch sausage roll recipes

We have two very popular sausage rolls in The Netherlands. The Dutch like their sausage rolls, we have two that are really popular: worstenbroodjes and saucijzenbroodjes. Both are sausage rolls, but they are different. Let’s take a look!

Saucijzenbroodjes - dutch sausage rolls puff pastry (3)

Worstenbroodjes

These sausage rolls are from the south of The Netherlands and are also called ‘Brabantse worstenbroodjes’. The meat mixture is very simple and only has mustard, salt and pepper for flavoring (in my recipe, some leave out the mustard).

The sausage is wrapped in bread dough. If you want to make these, here’s my recipe for sausage rolls in bread dough.

Saucijzenbroodje

Now the recipe I’m sharing with you in this blogpost. They aren’t from a specific region in the country, but you can buy them at a lot of places, it’s a popular snack.

The meat mixture has more flavorings: mustard, ketchup, Worcestershire sauce, speculaas spice mix, nutmeg and salt. A big difference when compared to the rolls above. Next difference: these sausages are wrapped in puff pastry. You can make your own or buy puff pastry from the store (fridge or freezer).

Saucijzenbroodjes - dutch sausage rolls puff pastry (2)

Mini sausage rolls

The size of a saucijzenbroodje is enough for a good snack. You can compare them to a sandwich. They are too big for an appetizer, but you can make them bite-sized!

Cut a sausage roll in three and you have a perfect appetizer. Perfect snack for a high tea, game day, picnics and many other occasions.

The baking temperature will stay the same, but the baking time will be a little shorter. Start with 20 minutes and then check if they need more time in the oven.

Saucijzenbroodjes - dutch sausage rolls puff pastry (4)

How to store a sausage roll

These saucijzenbroodjes are best when they come out of the oven and are still warm, but you can make them in advance and store them really wel. I’ll share my tips and tricks!

Storing unbaked sausage rolls

There are a few ways to store them unbaked, so I’ll give you all the options.

  • You can freeze the sausages (without pastry) in an airtight container for up to 3 months.
  • If you use homemade puff pastry or buy puff pastry from the refrigerator, you can store the sausage rolls in an airtight container for up to 3 months.
  • If you used frozen puff pastry, you can’t store them in the freezer. But you can after baking.

Allow the frozen sausage rolls to thaw for about 45 minutes before placing them in the oven. Bake according to the recipe.

Storing baked sausage rolls

Have you already baked your sausage rolls and are wondering how to keep them fresh?

  • I wrap my puff pastry rolls in aluminum foil and store them at room temperature for 2-3 days (if it’s not too hot).
  • If you used homemade or refrigerated puff pastry, you can freeze them in an airtight container for up to 3 months.

Reheating sausage rolls

The puff pastry will be crispy and flaky when fresh, it will get a bit soft when stored. But it’s easy to get them crispy again!

They need to be at room temperature. Place on a baking sheet lined with parchment paper and bake at 180°C/350°F for about 10-15 minutes.

dutch sausage rolls

Print Recipe

4.22 from 19 votes

Dutch saucijzenbroodjes (sausage rolls)

Everyone loves a sausage full of flavor wrapped in buttery puff pastry. They make a perfect snack, or you can even eat them for lunch or serve them at picnics and other parties (especially if you make them smaller).
Servings: 10 servings

Ingredients

Sausage Mix

  • 500 grams minced beef
  • 1 egg
  • 6 tbsp bread crumbs
  • 1 tbsp coarse mustard
  • 1 tbsp ketchup
  • 2 tsp Worcestershire sauce
  • 0.25 tsp speculaas spice mix
  • 0.5 tsp nutmeg
  • 0.5 tsp salt

Other

  • 10 square slices of puff pastry 12cm/4.7inch
  • 1 egg yolk whisked with a teaspoon of milk

Instructions

  • Take the puff pastry slices out of the freezer and let them thaw.
  • Knead all the sausage ingredients together in a large bowl to make your own seasoned ground beef mixture.
  • Divide the mixture in 10 equal portions and make them in a sausage shape, about the length of the puff pastry sheets.
  • Place the defrosted puff pastry sheets with the sticky side up and place the sausage in the center of the sheet.
  • Fold the pastry over. Use a fork to press all the way around to close the sausage roll.
  • Place the sausage rolls on a baking tray lined with parchment paper and give them an egg wash with the beaten egg yolk. Let them rest for half an hour and brush them again with the egg yolk.
  • Bake in a preheated oven at 190°C/375°F (conventional oven) for 30 minutes until golden brown.
Dutch egg cakes recipe 1

Time for another Dutch recipe: egg cakes! We call them ‘eierkoeken’ in The Netherlands and they are sort of a ligt and airy sponge cakes, very fluffy. You could even call it an egg sponge cake. They are known as a snack. Just plain, or with whipped cream and fresh berries.

What are Dutch egg cakes?

Baking egg cakes is actually a bit like making a very airy sponge cake for a delicious cake. In fact, just like a sponge cake, the base for an egg cake batter is eggs, sugar, and flour. And perhaps more importantly (and to the surprise of many), you don’t use butter to bake these small cakes.

Some people separate the egg whites and egg yolks, but i don’t do that. I just put the whole eggs in a large bowl and mis them several minutes on high speed until they are light and fluffy. I always have the best results this way.

Eierkoeken fun fact

Eierkoeken were made famous by the Dutch Sonja Bakker, she is a well known dietician and advices to eat egg cakes as a healthy snack when following her program. I wouldn’t say eierkoeken are very healthy, but they are a good snack indeed.

You can even make a nice treat out of them by piping a nice swirl of whipped cream on an egg cake and add some fresh fruit. Not a healthy snack, but many people think it’s a nice alternative to a slice of cake or pie. And I do agree with that.

Dutch egg cakes recipe 2

Storing egg cakes

A homemade egg cake is best stored on room temperature. Don’t store them in de fridge, as they will dry out faster in here. I always store the egg cakes in an airtight container or a plastic bag. Packed airtight and stored out of the refrigerator, the egg cakes will keep for up to 4 days.

Freezing egg cakes

If you’ve made a lot of egg cakes, it’s a good idea to freeze them. That way, you can take an egg cake out of the freezer every day to enjoy as a snack later in the day.

Freezing an egg cake works the same way, wrap it tightly airtight. Personally, I like to put a piece of baking paper between each cake so they don’t stick together and I can easily take a single cake out of the freezer and let it thaw.

How to make different flavors eierkoeken

Over the years, I have made many different flavors eierkoeken. With apple and cinnamon, blueberries and even chocolate egg cakes. I will share some more egge cake recipes in the future, but here are some ideas in the mean time:

  • Sprinkle some raisins on the batter on your cookies sheet for raisin eierkoeken.
  • Replace 10% of the flour with cocoa powder for chocolate eierkoeken.
  • Add some cinnamon to the batter (you could leave out the lemon zest)
  • For chocolate chip egg cakes, sprinkle some chocolate chips on the batter before you put them in the oven.
  • Leave out the lemon zest and replace 10% of the sugar with vanilla sugar for vanilla egg cakes.
Dutch egg cakes recipe 3

Questions about Dutch egg cakes

Can I substitute lemon zest with lemon juice?

No, I would not, as this will add (too much) moisture to the recipe and will not improve the end result. Optionally, you could add a few drops of lemon extract to replace the lemon zest.

Can I bake the egge cakes with ammonium carbonate?

I have been asked this question many times. I’ve never tried it, and since I like these homemade egg cakes better than store-bought, I don’t expect I will try this anytime soon.

The egg cakes you’ll find in stores are often made with ammonium carbonate, but it’s an ingredient which many home bakers can’t find easily. I don’t miss it in my recipe and it makes it a lot easier.

Can I substitute the all purpose flour with self-rising flour?

You can replace the flour and some of the baking powder with self-rising flour, but you will still need to add baking powder to get the right airy effect.

My egg cakes are crumbly, how is that possible?

The egg cakes were baked a bit too long, I recommend you try to bake them a bit shorter next time. Every oven is different. By the way, these homemade egg cakes are a little more chewy after cooling than the ones you’re used to from the store.

Please note that I use an convention, so if you have a fan oven, lower the temperature by 10-20%.

My egg cakes collapse and flatten during baking!

Oh dear, that’s not intentional. This can happen for several reasons:

  • The mixture was not beaten long enough/fluffy enough.
  • You didn’t scoop the batter carefully enough, so the batter lost too much air.
  • Want to make vanilla egg cakes? Leave out the lemon zest and replace 10% of the sugar with vanilla sugar.
  • Your baking powder has expired and is no longer working properly.
  • Sprinkle some chocolate chips on the egg cakes before you put them in the oven.
Dutch egg cakes recipe 4

Looking from more authentic recipes form The Netherlands? Make sure to check my collection of Dutch recipes!

stack of multiple Dutch egg cakes

Print Recipe

4.82 from 16 votes

Dutch egg cake recipe

Why buy egg cakes when you can easily make them yourself? With this easy recipe you can bake the best eierkoeken yourself!
Servings: 12 servings

Ingredients

  • 2 Eggs
  • 100 grams sugar
  • zest of half a lemon
  • 100 grams all purpose flour
  • 1 tsp baking powder
  • Pinch of salt

Instructions

  • Beat the eggs and sugar until fluffy, this will take a few minutes.
  • In a large bowl, add the dry ingredients together: lemon zest, flour, baking powder and salt. Gently fold into the egg mixture.
  • Use two tablespoons to scoop the batter onto a baking sheet lined with parchment paper (a silicone mat works fine as well). Always use a good full tablespoon per egg cake. Make sure they have plenty of space on your baking tray; they will expand quite a bit and rise slightly.
  • Bake the egg cakes at 180°C/350℉ (convention oven) for about 10 minutes.
  • The egg cakes can still look pale as long as the edges start to turn golden brown, that's fine. If you bake them too long, they will become drier and more brittle.
healthy applesauce muffins 2

I love to make healthy snacks. I always bake large batches and then freeze them so I can always grab something tasty when I get a craving. These applesauce muffins are always in my freezer. It’s a great recipe that is often used in this household.

You don’t need any sugar or butter. I just added a bit of oil to make really moist muffins. They are not hard to make, so add them to your collection of easy recipes!

Applesauce muffins without sugar

These muffins are sweetened with applesauce, so they have no added sugar. I always use (homemade) unsweetened applesauce for baking. I will share my recipe for homemade applesauce soon. Don’t have enough time to make it yourself? Store-bought applesauce works perfectly fine. If you want to keep them as healthy as possible, I would advice to buy the unsweetened kind.

Because there is no sugar in them, they are not very sweet in taste, which may take some getting used to if you have a sweet tooth. I got used to it quickly and everyone who tried it liked it very much.

Do you like sweet applesauce muffins? Then of course you can add some brown sugar to the batter. Coconut sugar is possible as well.

healthy applesauce muffins 3

Baking applesauce muffins

This recipe makes 8 small muffins, perfect as a small treat or snack. I bake them in regular-size muffins cups. I love to use silicone muffin liners for this recipe, so they won’t stick.

Don’t want to make a small amount of muffins? You can easily double or even triple the ingredients and bake a large batch of healthy muffins.

How to store applesauce muffins

After baking these healthy muffins, place them on a wire rack and let them cool completely. Store them in an airtight container once they are on room temperature. On the kitchen counter, they will stay fresh for about 4-5 days. If it’s summer or you live in a warmer climate, it’s possible they stay fresh a little less longer.

You could also freeze your homemade applesauce muffins. You can keep them for up to 3 months in the freezer. Place some pieces of parchment paper between the muffins so they don’t stick to each other. This way it’s easy to grab one as a snack. Just let the muffin thaw on the counter for about an hour.

healthy applesauce muffins 2

How to flavor the muffin batter

I love to make small changes to the original recipe and It almost never happens I make recipes exactly the same the second time. I will share some variations which I have tried with this recipe:

  • Add some spices for apple spice cupcakes. I really like to use my speculaas spice mix, add 2 teaspoons to the batter.
  • Do you like the taste of you muffins a bit fresher? Add some lemon juice! I added about 2 teaspoons once and it was really nice.
  • Apple and cinnamon is one of the best flavor combinations if you ask me, so often I add just some ground cinnamon. And if I have it on hand: sprinkle some cinnamon flavored pearl sugar on top. Believe me: cinnamon applesauce muffins are the best!

Questions about applesauce muffins

Can I make the muffins with whole wheat flour?

Of course, just substitute the all purpose flour with whole wheat flour. No need for any further changes in the recipe.

Can I use this recipe to make applesauce cupcakes?

Yes you can! I bet they would be delicious with some cream cheese frosting on top. Moist cupcakes, creamy swirl on top, yum!

Can I add apple chunks?

Yes! I can confirm they taste amazing with the addition of small apple pieces.

Can I make an applesauce cake with this recipe?

Again: yes! It has to bake for a bit longer, start with 45-50 minutes and check after that if a cupcake tester comes out clean.

Can I leave out the sunflower oil?

You can’t just leave it out. But it is possible to replace the sunflower oil for coconut oil for example.

healthy applesauce muffins 4

 

Healthy applesauce muffins

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4.88 from 8 votes

Applesauce muffins recipe without sugar

These applesauce muffins have no added sugar and make a perfect healthy snack. Now you can make them yourself.
Servings: 8 servings

Ingredients

  • 150 grams all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 150 grams applesauce I use unsweetened applesauce
  • 50 ml milk
  • 1 egg M
  • 30 ml sunflower oil
  • 1 tsp vanilla extract

Instructions

  • In a bowl, mix together the flour, baking soda, baking powder and salt.
  • In a large bowl, add the wet ingredients: applesauce, milk, egg, sunflower oil and vanilla extract. Make sure they are al on room temperature. Using a whisk, beat the ingredients together until you have a smooth mixture (you could use an electric mixer as well, mix on medium speed).
  • Then add the dry ingredients and combine with a spatula or wooden spoon until the flour is incorporated, it does not matter if there are still some lumps in the batter.
  • Divide the muffin batter into muffin or cupcake liners placed in a muffin tin. I made 8 small muffins, but you could make larger ones if you want.
  • Bake the muffins at 200℃/400℉ (convention oven) for about 15-18 minutes or until done.
healthy banana bread mug cake 1

Fan of mug cakes, but craving a more healthy afternoon snack? This recipe for a healthy banana bread mug cake is the one you’re looking for! You can make this recipe in the oven and in the microwave.

Healthy mug cake

I used my favorite banana bread recipe and made that into a mug cake recipe. My banana bread is made without sugar, oil or butter and is a pretty healthy (and delicious!) snack. Perfect for a healthy mug cake and an easy and quick alternative to a slice of banana bread.

I like eating it for breakfast, but I made it the other night as a late-night dessert with a scoop of ice cream and that’s probably going to happen more often as I enjoyed that dessert a lot.

​Use a microwave-safe mug, those are often also oven safe. But make sure to check that before baking. I like to use a coffee mug or other large mug. You want to make sure there is plenty of room for the mug cake as it rises in the oven.

The recipe calls for two bananas to make 2 mug cakes. But if you only have 1 overripe banana, just halve all the ingredients for 1 mug cake. You will also need to use halve an egg. The other half could be used with some extra eggs for an omelet or something.

healthy banana bread mug cake 2

Mug cake ingredients

You just need a few simple ingredients to make this delicious banana mug cake. I like to put them together in a small bowl and stir the ingredients with a spatula before putting the batter in the mug.

  • Bananas. The most important ingredient. Make sure they are very ripe before you start. I prefer overripe bananas for baking.
  • Egg. I like to make mug cakes without an egg (like this chocolate mug cake), but this banana bread mug cake turns out best if you do use an egg. Because I think 1 egg is too much for just 1 mug cake, I developed a recipe for 2 mug cakes.
  • Vanilla extract. My bottle of homemade vanilla extract is used for every baking recipe I make. It just adds that amazing vanilla flavor. The recipe calls for 0.5 tsp vanilla, but I often just add a whole teaspoon of vanilla extract.
  • Almond flour.​ I love using almond flour in banana bread, It makes the bread moist and had a delicious flavor.
  • Whole wheat flour.​ I chose whole wheat because it’s a bit healthier than all purpose flour. But if you don’t have whole wheat flour in stock, all purpose flour is just fine.
  • Baking powder.​ Just a little bit is needed for this recipe. But don’t leave it our, because it makes sure the result is light and fluffy.

And that’s all you need to make your own little banana cake! As you can see, I don’t use sugar, the banana add enough sweetness. But if you’re a sweet tooth, you could add some brown sugar or maple syrup to the batter.

To make the batter, you start with the banana, egg and vanilla extract. After those wet ingredients are combined, you can add all the dry ingredients at once. Just mix it up until incorporated and your cake batter is done.

healthy banana bread mug cake 3

Microwave or oven?

At first, I wanted to develop a recipe for a mug cake you could make in the oven as that was something I got asked for a lot. But I decided to try and make this recipe for the microwave as well.

​I’m happy to say this recipe can be made in the microwave and in the oven, I’ll share the directions for both options.

Microwave banana mug cake

If you have a microwave on hand, this is the quickest way to make your mug cake. I baked it for 140 seconds (2 minutes and 20 seconds) at 800 watts. The cooking time may vary due to the strength of your microwave.

Oven banana mug cake

Bake the mug cakes for 20-25 minutes at 180 °C/350 °F. Don’t bake them too long, as you want a moist cake and baking it too long may result in a dry banana cake.

Here you can see my mug cake, made in the microwave:

healthy banana bread mug cake 4

Questions about banana bread mug cake

Which mugs should I use?

The most important thing is to choose a microwave-safe mug that is large enough (250-300 ml/8,5-10 oz). The cake rises in the oven, so make sure there is enough room for the batter to rise.

How to serve this healthy mug cake?

​While the mug cake tastes amazing just as it is, I like to add a scoop of (Greek) yogurt and some banana slices for breakfast. If I make a dessert out of it, a scoop of ice cream is a great addition

How to store a mug cake?

The mug cake is best when it comes out of the microwave and is still warm. As it cools, it dries out and is not nearly as tasty.

healthy mug cake

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5 from 3 votes

Healthy banana bread mug cake recipe

The most delicious healthy mug cake for breakfast: the banana bread mug cake. Quick and easy to make.
Servings: 2 servings

Ingredients

  • 2 small bananas or 200 grams of banana
  • 1 egg L
  • 0.5 tsp vanilla extract
  • 25 grams almond flour
  • 45 grams whole wheat flour
  • 0.5 tsp baking powder

Instructions

  • Mash the bananas (I used a hand blender, but you can also mash with a fork) and mix together with the egg.
  • Mix the rest of the ingredients and a pinch of salt into the banana-egg mixture and mix with a whisk or spatula until combined. Divide between two oven-proof/microwave safe mugs.
  • OVEN: Bake for 20-25 minutes at 180 °C/350 °F (convention).
  • MICROWAVE: Bake for 140 seconds (2 minutes and 20 seconds) at 800 watts.
  • If desired, serve with a scoop of yogurt and some slices of banana or other fresh fruit.
Dutch spiced breakfast bread 3a

If you are familiar with the Dutch ontbijtkoek, you know it’s good! It translates to breakfast cake and is often eaten for breakfast or as a nice snack. The most traditional way to serve ontbijtkoek is to take a slice of the spiced breakfast cake and spread it with a thick layer of butter. I’ll share my recipe for authentic ontbijtkoek with you!

What is Dutch breakfast cake?

The literal translation of ‘ontbijtkoek’ is breakfast cookie. But in English, that seems a bit weird and is not fitting. Breakfast cake or breakfast bread suits this recipe better. I prefer spiced breakfast cake due to the structure of the cake.

Ontbijtkoek is a very quick bread you make in a loaf pan. You can even make them smaller in mini loaves or even cupcake cases. This sweet bread has a wonderful moist, but dense texture. Especially homemade dutch spice cake! The flavors are amazing due to all the added spices and appelstroop. If you don’t have access to this Dutch product, you could also use molasses.

The breakfast cakes you can buy in a grocery store are usually a bit drier. Although they often have a sticky crust, just like a homemade loaf. If you are in The Netherlands and want tot buy one to take home: you’ll find it in the breakfast section. Usually next to crackers and ‘beschuit’ (another Dutch breakfast product).

Dutch spiced breakfast bread 1a

How to serve Dutch breakfast cake?

A slice of this breakfast cake is the perfect sweet treat for me. I think my recipe is so good that it doesn’t need anything to go with it. But it is certainly possible if you want to. I will share my tips on how I serve my slice of store-bought breakfast cake (I admit, I still buy one from time to time).

Most Dutch people just take a slice and spread it with butter. It’s the most traditional way to eat it. Although ‘koekhappen’ is possibly even more traditional, I’ll tell you all about it after my serving suggestions!

I like to spread a slice with peanutbutter and if I’m in the mood for a real treat: I add some chocolate sprinkles. It’s amazing and you should really try it sometime. Another option I hear often is a nice layer of chocolate spread.

The Dutch tradition of ‘koekhappen’

Time for some more Dutch traditions: koekhappen! It’s a popular thing to do on Kingsday, but you’ll see it at other festivities as wel. To explain what koekhappen is: you tighten a string from A to B just above your head and hang slices of spiced cake on it.

Participants must eat the ontbijtkoek with their hands behind their backs. It is a fun activity and usually not a competition. Although you could make it a competition to see who finishes their gingerbread first.

Dutch spiced breakfast bread 4a

The difference between honey cake and spiced breakfast cake

Ontbijtkoek is known by different names in The Netherlands, from honey cake to pepper cake (no, there’s no pepper in the recipe). The original name is ‘honingkoek’ which translates to honey cake. A long time ago, the recipe was made with honey. The honey was an expensive ingredient and was replaced with sugar. Which made it a spiced breakfast cake.

There are a lot of variations of breakfast cake. You could add nuts, ginger or a different spice mix. The recipe below is how I like my homemade breakfast cake best, for me it’s the real thing. But feel free to vary a bit.

Questions about Dutch breakfast cake

​Which flour should I use?

I use all purpose flour, but you could also use whole wheat flour. With this alternative you don’t have to adjust the recipe. There are more options (rye flour for exemple), but I haven’t tested this yet. If you want to use rye flour, the recipe should be adapted.

What is appelstroop?

Appelstroop is a key ingredient in ontbijtkoek. It is a (thick spreadable) dark syrup or jelly made from apples and sugar. It is most commonly used as a spread on bread, but can also be used as an ingredient in recipes for both hot and cold dishes.

If you are looking for a place to buy Dutch ingredients, I have a list of (web)shops that sell Dutch ingredients.

I don’t have speculaas spice mix, what should I use?

You can make it yourself with my recipe for speculaas spice mix. But you could also use gingerbread spice mix. It’s fine to leave out the ginger powder or use less than stated in the recipe. Most important is to have a variety of spices in you breakfast cake for the best result.

Is this a healthy breakfast cake?

No, it isn’t. I love a slice of ontbijtkoek as a snack, but it’s definitely not a healthy snack.

Dutch spiced breakfast bread 2a

More authentic Dutch recipes

As a Dutchie myself, you won’t be surprised I have many more Dutch recipes on my blog. Here are a few of my (and your!) favorites:

If you are missing any Dutch recipes, please let me know! I have many more Dutch recipes on my Dutch blog to translate. Here you can find all of my Dutch baking recipes in English.

Dutch spiced breakfast cake

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5 of 1 vote

Dutch breakfast cake recipe

Do you like Dutch ontbijtkoek? With this easy recipe you can make a homemade version of this Dutch spiced breakfast cake.
Servings: 12 servings

Equipment

Ingredients

  • 250 grams all purpose flour
  • 1 tsp baking soda
  • Pinch of salt
  • 200 grams dark brown sugar
  • tsp speculaas spice mix
  • 1 tsp ginger powder
  • 250 ml milk
  • 50 grams appelstroop or molasses
  • 60 grams pearl sugar optional

Instructions

  • In a large mixing bowl, combine flour, baking soda, salt, sugar, speculaas spice mix and ginger.
  • Heat milk and apple syrup in a saucepan on low heat. Stir until the appelstroop (or molasses) is completely dissolved.
  • Pour the wet ingredients into the dry ingredients and mix on low speed until the dry ingredients are completely incorporated and you have a smooth batter.
  • Pour the batter into a cake pan lined with parchment paper and spread evenly in the pan.
  • Sprinkle with pearl sugar on top. Bake at 160°C/320℉ (conventional oven) in the middle of the oven for about 60 minutes or until done (a cake tester should come out clean).
Easy banana bread recipe 1

Time for an easy banana bread recipe. This recipe is delicious, but also perfect for making even more banana bread recipes in all kinds of flavors!

Making Banana Bread

It’s time for a good recipe for one of the baked goods I make incredibly often, my go-to banana bread recipe! It’s one of the most popular recipes over on my Dutch blog. Over the past few years, I’ve tweaked the recipe a bit, especially in the proportions of different flours. Now I have found a combination that I never deviate from. And that’s when I know I have a good basic recipe. It’s a perfect destination for those overripe bananas on you kitchen counter.

A bowl, fork, spatula and some basic ingredients is all you need for making this recipe. No need for a hand or stand mixer. As always, all ingredients need to be at room temperature. Just follow the steps in the recipe card for the best moist banana bread recipe you’ve ever tried.

Banana Bread with Almond Flour

For my banana bread recipe, I use both all purpose flour and almond flour. You can make it with almond flour alone, but I find it a little too dense, and you can make it with all-purpose flour alone, but it gets a little less creamy and a little too firm for my taste. This combination works perfectly and results in an airy and creamy banana bread.

If you want to learn more about baking with almond flour, check out this article with a recipe for making your own almond flour.

Easy banana bread recipe 2

What is banana bread?

Actually, the term is silly because I can’t really call it bread. Rather, it has the texture of a cake. Since there is no butter or sugar in this recipe, it is still more banana bread than banana cake. And that makes banana bread an instant healthy snack! Or as I like to eat it: a slice for breakfast with a scoop of yogurt on top. Delicious.

Healthy banana bread recipe

People often ask me if this is a healthy banana bread. I always tell them first of all that I am a (home) baker and not a nutritionist 😉 And although I don’t usually dare to make such statements, I would definitely dare to say that this is a pretty healthy banana bread! Simply because you won’t find any butter, oil or sugar in this recipe.

The banana bread is sweetened by ripe bananas, it stays nice and creamy thanks to the eggs and almond flour, but still airy thanks to the combination of baking powder and baking soda (and the eggs). A deliciously responsible snack! Can it be even healthier? Yes, by substituting whole wheat flour.

Easy banana bread recipe 4

How to make banana bread in different flavors?

As stated before: I have made many different kinds of banana bread. Although I think this is de best banana bread recipe ever, I still love to make different flavors. Here are a few of my favorite tweaks to this recipe:

  • Adding chocolate chips for a chocolate chip banana bread recipe.
  • Replace a bit of flour for Dutch processed cocoa powder for a chocolate banana bread.
  • Make half of the batter chocolate flavored for a marbled banana bread.
  • Add some sour cream to the batter to make it extra creamy. Cream cheese works too!
  • Add (chopped) nuts to the batter for a banana nut bread.
  • If you have a sweet tooth: add some sugar. I like dark brown sugar for a bit extra flavor.
  • Add swirls of peanut butter, it’s delicious. You can do the same with Biscoff. Not so healthy, but oh so good!

Don’t want to make a banana bread? Scoop the batter in a muffin tin for delicious banana muffins.

Easy banana bread recipe 3

Questions about banana bread

Can I leave out or substitute the bananas?

No, bananas are really the base of banana bread. Other fruits would require changing the entire recipe.

Is this recipe sweet enough?

I find it hard to determine if this recipe is sweet enough for someone else. Let’s assume that this is a healthy snack, so the base doesn’t taste that sweet. That’s the idea. It’s definitely sweet enough for me.

If the sweetness disappoints you, you can try adding 50 grams of sugar to the recipe next time. Or you can add some chocolate spread or Biscoff. Of course, that makes it much less healthy 😉.

Can I substitute or leave out the baking soda?

I advise against omitting it, but you can substitute 1 teaspoon of baking soda for 3 teaspoons of baking powder. The combination of baking soda and baking powder gives the best results.

Is the banana flavor overpowering?

Personally, I do not like bananas. Not at all, in fact. However, I really like this recipe. Even though the banana flavor is present. It’s not overpowering at all for me (and trust me, that says something.)

Can I make a gluten-free banana bread?

You can, by substituting rice flour, for example. Any other gluten-free flour should work too.

What can I substitute the flour with?

That depends on what you are using it for, see the tip above. It is also possible to replace the flour with oat flour or whole wheat flour. You will keep the same weight of flour.

 

Easy banana bread

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4.44 from 48 votes

Easy Banana Bread Recipe

A quick and easy recipe for delicious banana bread. A good basic recipe for making many other types and flavors of banana bread.
Servings: 12 servings

Ingredients

  • 3 ripe bananas (about 300-350 grams)
  • 3 eggs
  • 1 tsp vanilla extract
  • 100 grams almond flour
  • 150 grams all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • optional: extra banana for decoration

Instructions

  • In a large bowl, mash the bananas until almost smooth. Add the eggs to the mashed bananas, one at a time, along with the vanilla extract.
  • Add the dry ingredients: almond flour, flour, baking powder, baking soda and salt. Mix into the batter until the flour mixture is completely incorporated in the wet ingredients.
  • Pour the batter into a greased and floured (or lined with parchment paper) loaf pan. Spread the batter evenly in the pan.
  • If you like, you can cut an extra banana in half lengthwise and place it on top of the batter, pressing it down lightly.
  • Bake the banana bread for 40-45 minutes at 180 degrees (conventional oven) until done and golden brown. A wooden skewer should come out clean.
  • Let it cool for a bit in the loaf pan itself before transferring it to a wire rack.
Easy banana bread recipe 4

If you’re like me and make banana bread in bulk as a healthy snack, you want to know how to store banana bread! I’ll tell you a few simple steps for what’s the best way to keep you banana bread fresh.

All my tips are the things I’ve tested and experienced myself with my recipe for healthy banana bread. It’s the perfect recipe to use your overripe bananas to make a quick bread that is easy and delicious.

​How to store banana bread

Let start at the beginning, right after your homemade banana bread comes out of the oven. Of course, you let it cool first until the bread is at room temperature. After that, you can decide how you want to store it. I’ll start with storing on room temperature, followed by storing your banana bread in the freezer (and how to thaw it correctly).

Store at room temperature

I always store my banana bread at room temperature, the shelf life of banana bread is 2-3 days this way. Most of the time, I just wrap the entire loaf in aluminum foil and place it on the kitchen counter.

When I don’t use aluminum foil, I use an airtight container or a ziploc freezer bag to store my loaf of banana bread. You could also use you loaf pan when you store the bread om room temperature.

I never store my banana bread in the refrigerator by the way. It is possible, but I find that the colder temperature makes your banana bread less moist and if not packaged well, it can dry out your loaf too. I’ll just store it for a few days on the counter, and after that in the freezer. That works best for me.

Easy banana bread recipe 1

Room temperature on hot days

During summer, 2-3 days on room temperature can be tricky. I don’t want to take any risks during those hot summer days and will store them in a cool place, but still outside of the fridge. If it’s really hot were you live, I would advice to store the bread in the fridge.

I also keep my banana bread on the counter for just 1 day when it’s warm in my kitchen. Just to be sure.

Store as a whole loaf or individual slices

​When I make banana bread, I often make two at once. Way too much for me to eat in 2-3 days. That’s why I love to slice my banana bread up and store them as individual slices.

You can wrap the slices up in aluminum foil, small freezer bags or in an airtight container. If you want to store multiple slices in one container of bag, place a piece of parchment paper between the slices. This way it’s easy to get one out if you decide to freeze them.

If you want to store whole loaves or even half loaves, the ways of storing will be the same.

How to freeze banana bread

Okay, now on to the freezing part. Banana bread freezes very well. It’s a great way to enjoy your banana bread for a longer period of time.

In the freezer you can store it up to 3 months. Store it airtight with no air in the packaging, otherwise you could experience freezer burn.

We already spoke about the packaging earlier in this article. But I will tell you again in short: aluminum foil, a plastic bag or an airtight container. After that, just put the wrapped banana bread in the freezer.

Easy banana bread recipe 3

How to thaw banana bread

​There are two ways I thaw my easy banana bread recipe. On room temperature when I’m not in a hurry, or in a toaster when I have less time (or just want a slice of warm banana bread).

Thaw on room temperature

I always try to remember to get 1-2 slices of banana bread out of the freezer so they will be thawed the next day. If I forget, I take it out in the morning. It takes about 1-2 hours foor 2 slices to be completely thawed. After that, the banana bread will still have that moist texture.

If you froze your whole loaf of fresh banana bread, it will take longer to thaw. Allow the bread to thaw for 3-4 hours.

Important note: always leave your banana bread in the packaging while it’s on the counter to thaw.

Reheat your banana bread

I really enjoy a slice of warm toasted banana bread in the morning. Put your frozen banana bread in the toaster and toast it for about 4-5 minutes. It varies how long it will take depending on your toaster and the thickness of your slices.

When I have slices of warm banana bread, I really like to make a delicious breakfast out of it. A few of my favorite things: serve it with some Greek yoghurt and blueberries. Or with peanutbutter, a perfect combination. And if you’re in for a treat: make french toast out of your leftover banana bread! It’s the best thing I’ve tried with my banana bread.

Dutch gevulde speculaas 1

I love everything speculaas, it’s the Dutch version of gingerbread. Gevulde speculaas is a traditional Dutch pastry that most people make for Sinterklaas, a Dutch holiday. Is exists of 2 layers of speculaas cookie with a good layer of almond paste in between. It’s delicious!

About Gevulde speculaas

We love the combination of almonds and speculaas in The Netherlands. Filled speculaas is the most popular Dutch treat with these two flavors. The cookie layers are made with speculaas spices and the almonds are needed for the layer of almond filling.

December 5th is our holiday Sinterklaas (he is the Dutch Santa Claus), and the gevulde speculaas is one of the most popular snacks for this day. Other sweet treats that are popular for Sinterklaas are pepernoten (little spiced cookies), marzipan figures, banketstaaf (almond paste filled puff pastry log) and more!

If you want to buy this in store, you need to be in The Netherlands at the right time, because it’s not sold year-round. Most stores will start selling it in august or september and it’s available trough the beginning of december. Sinterklaas arrives by steamboat mid-November, and after that moment al Sinterklaas treats are becoming really popular. And after Sinterklaas, we’re getting ready for Christmas.

Dutch gevulde speculaas 2

Baking Dutch almond paste filled spice cookies

Unlike the gevulde speculaas in stores, I prefer a little more speculaas cookie and less almond paste. You can see in my pictures that there is a modest layer of almond paste in between. Just right for me.

That’s the beauty of homemaking, you make it just the way you like it. This recipe calls for filled speculoos with a modest layer of almond paste, but make it just the way you like it. Do you prefer a thick layer of almond paste? Just put more in between, it’s that easy!

About the ingredients

Most ingredients are easy to find, no matter where you live. But other are maybe a bit harder when you don’t live in The Netherlands. Speculaas spice mix for example, but I have my own recipe for that so you can make it yourself!

  • Flour: I just use self-rising flour, it’s perfectly fine for this recipe.
  • Sugar: If you live in The Netherlands or maybe even Belgium: use dark brown ‘basterdsuiker’. If that’s not available where you live, use another dark brown sugar.
  • Speculaas spices: THE key ingredient if you ask me. I always make my own spice mix because I think it better than the store bought ones. And it’s very easy to make this spice blend as well. I shared my recipe for speculaas spice mix before. I like to use a lot of speculaas spices in my recipes, but you can adjust the amount of spices to your liking.
  • Salt: No special salts needed for this recipe. And you only need a pinch for the cookie dough.
  • Butter: I use unsalted butter and add cubes of cold butter to the dry ingredients for the speculaas dough. No need for this ingredient to be on room temperature.
  • Milk: A little milk is enough to make sure you have a nice firm dough.
  • Almond paste: Key ingredient number two! This is the filling for between the two layers of cookie dough. I have a recipe for easy almond paste so you can make it yourself. You only need almond flour, sugar, eggs, a little lemon zest and maybe a food processor.
  • Egg: The egg is for two things: the first half is used for the almond paste, to make it a bit more creamy. The second half is for a simple egg wash before you put your speculaas in the oven. Just beat the egg and use a pastry brush for the egg wash.
  • Almonds: I use almond halves for decoration. It’s optional, but I think it makes the result really pretty. If you can’t find almond halves, whole almonds are fine too.
Dutch gevulde speculaas 3

Questions about gevulde speculaas

Can I use a different baking pan?

Absolutely. In this recipe, I use a 20 x 20 cm (8 x 8 inch) square pan, but you can also use a baking pan with a similar surface area. Want to convert the recipe to a round pan? Use my conversion calculator. If you use the button in my recipe card (below the small picture), all the ingredients will be filled in automatically for you.

Can I make gevulde speculaas without eggs?

Yes, you can. You can easily replace the egg processed through the almond paste with 20 ml of milk (dairy-free or otherwise) or applesauce. In this case, use (oat)milk instead of the egg wash as well.

Can I use marzipan instead of almond paste?

I suppose you can, but I don’t recommend it because marzipan is much sweeter and has a different structure.

My speculaas dough was very moist and sticky after sitting in the fridge, how is that possible?

Maybe you added too much milk or didn’t wrap the dough properly before putting it in the fridge and condensation formed on the dough.

How do you fix it? Simple: add a little extra flour to the dough and dust your countertop well with flour before rolling out.

Can I make speculaas cookies with this recipe?

Of course! I use it for smaller speculaas cookies often.

 

Dutch gevulde speculaas

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4.75 from 8 votes

Gevulde speculaas recipe

Gevulde speculaas is a recipe that most people make for Sinterklaas, a Dutch holiday. Is exists of 2 layers of speculaas cookie with a good layer of almond paste in between. It's delicious!
Servings: 16 servings

Ingredients

Dough

  • 300 grams self-rising flour
  • 150 grams dark brown sugar
  • 5 tsp speculaas spice mix
  • Pinch of salt
  • 125 grams cold butter
  • 6-8 tbsp milk

Filling + decoration

  • 300 grams almond paste
  • 1 egg half is for the almond paste, other half for egg wash
  • Almond halves to garnish

Instructions

  • Mix together the dry ingredients in a large bowl: self-rising flour, dark brown sugar, speculaas spices and salt.
  • Add the butter and milk to the flour mixture and mix on medium speed into a firm ball of dough. For the milk: start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
  • Wrap the dough ball in plastic wrap and refrigerate overnight. You could bake it immediately, but the flavor will be much better if you let the dough rest.
  • Mix the almond paste with half of the beaten egg and mix well. This makes it easier to work with and gives it a better and tastier texture.
  • Take half of the dough and roll it out on a lightly floured surface to 20 x 20 cm (8 x 8 inch). Place in a baking pan lined with parchment paper.
  • Spread the almond paste filling evenly on the layer of dough. Roll out the second piece of dough with you rolling pin and place on top of the almond paste.
  • Brush the top of the dough with the remaining egg. Garnish with almonds and brush with another layer of egg.
  • Bake the filled speculoos for 40 minutes at 180°C/350°F (convention) in a preheated oven until done.
  • Let it cool in the baking pan for a few minutes and transfer to a wire rack after that to let it cool completely. Cut in small pieces after it’s cooled.
crescent roll cinnamon rolls

These quick crescent roll cinnamon rolls will be on your table in half an hour. In the recipe, of course, I explain how to make these cinnamon rolls yourself. It’s a breeze, let me tell you.

Cinnamon crescent rolls

I love anything with cinnamon in it, but cinnamon rolls make me very happy. On weekends, I often find myself craving cinnamon rolls with caramel sauce. The only downside is that I want to eat them right away and it takes a while to prepare them with dough that still needs to rise.

Does this “problem” sound familiar? Well, I now have a solution: quick and easy cinnamon rolls! You only need about half an hour before you can enjoy them. No, they are not quite the same, but these cinnamon rolls make me very happy. And you probably will too, so try them.

Baking tip: I often make these quick rolls on a baking sheet lined with parchment paper, I have a small baking sheet at home that gets used a lot. However, you can also bake them in a baking dish and then grease the dish before putting the rolls in.

cinnamon rolls made from crescent rolls

Croissant cinnamon rolls

These cinnamon rolls made from croissant dough are very popular here and are made often. It is also fun to vary the flavor. For example, you can replace the cinnamon with gingerbread spice mix.

It is also fun to add extra ingredients. For example, pieces of apple. Apple cinnamon rolls are really delicious and perfect for fall. If you are looking for a summer flavor, I have made them with peach slices. A delicious combination!

quick and easy cinnamon rolls

Frequently asked questions for cinnamon rolls with crescent roll

Can I substitute puff pastry for the crescent roll?

You can, but the end result is very different. Croissant dough is a yeast dough and puff pastry is not. So if you make the recipe below with puff pastry, you will get a slightly flatter and crispier sweet puff pastry snack with cinnamon, sugar and butter.

Can I make the rolls a day ahead and bake them the same day?

Personally, I wouldn’t. In fact, they are so quick to make that it is not really necessary. You can bake them in advance and reheat them when you want to eat them.

Can I replace the frosting with caramel?

Absolutely!!! Cinnamon rolls and caramel make a delicious combination.

Can you skip the sugar?

I wouldn’t recommend it myself, but a reader did (accidentally) and the result was still delicious! The cinnamon rolls become less sweet and crunchier.

recipe for easy cinnamon rolls

 

easy cinnamon rolls

Print Recipe

4.67 from 69 votes

Easy crescent roll cinnamon rolls

Making cinnamon rolls can take a long time. But with this recipe for quick cinnamon rolls, your rolls will be ready in no time!
Servings: 6 servings

Ingredients

  • 1 can of crescent dough for 6 servings
  • 50 grams of soft unsalted butter
  • 2 tsp cinnamon
  • 50 grams of brown sugar

Glaze

  • 100 grams of powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions

  • Roll out the crescent roll on your work surface. Pinch the seams and press down well.
  • Mix the cinnamon into the softened butter and spread it on the croissant dough. Sprinkle the sugar evenly on top. Roll the croissant dough up again. Try to pinch the seam a little.
  • Using a sharp knife, cut the roll into 6 slices. Place them on a baking sheet lined with parchment paper.
  • Bake the quick cinnamon rolls for 10-12 minutes at 200 °C/400 ℉ (conventional).
  • While in the oven, make the glaze. Combine powdered sugar, vanilla extract and milk to make a thick glaze.
  • When the cinnamon rolls come out of the oven, serve immediately with a little frosting on top. Enjoy!