Homemade nutella. Why bother? Because it was damn delicious and MUCH healthier than store bought. Well, healthier!
I used the Quirky Cooking Thermomix recipe and a sneaky teaspoon at night might just be enough for dessert (just don't tell the kids!)
chocolate hazelnut spread
quirky cooking
"Note: First you should toast your hazelnuts in the oven and rub off the skins with a tea towel. If you don't have time or can't be bothered, you can use the raw hazelnuts, the flavour will just be a bit less nutty.
4. Add remaining ingredients and heat for 6 minutes, 60 degrees, speed 3:
To make your own ghee, just cook butter for 7-10 mins at 60 degrees, speed 1; cool, scrape off milk solids and discard, and carefully scoop ghee into another container, discarding any milk solids at the bottom of the container."
And these faces are the proof that the spread has the seal of approval in our household!
I used the Quirky Cooking Thermomix recipe and a sneaky teaspoon at night might just be enough for dessert (just don't tell the kids!)
chocolate hazelnut spread
quirky cooking
"Note: First you should toast your hazelnuts in the oven and rub off the skins with a tea towel. If you don't have time or can't be bothered, you can use the raw hazelnuts, the flavour will just be a bit less nutty.
1. Grind in Thermomix on speed 9 for 10 seconds:
- 90g Rapadura sugar
2. Add and grind on speed 9 for 10 seconds:
- 60g hazelnuts (toasted or raw)
3. Then add and grind again for 10 seconds:
- 50g good quality, dairy free dark chocolate (70-85% cocoa organic chocolate, or Quirky Cooking's recipe), broken into pieces
- 50g good quality, dairy free dark chocolate (70-85% cocoa organic chocolate, or Quirky Cooking's recipe), broken into pieces
4. Add remaining ingredients and heat for 6 minutes, 60 degrees, speed 3:
- 20g cacao powder (or good quality cocoa)
- 100g rice/almond milk
- 70g coconut oil, coconut butter, ghee (recipe below) or butter
5. Place in a sterilized jar and keep in fridge for up to 21 days (not that it will last that long!!!)
To make your own ghee, just cook butter for 7-10 mins at 60 degrees, speed 1; cool, scrape off milk solids and discard, and carefully scoop ghee into another container, discarding any milk solids at the bottom of the container."
may blossom's notes
* Firstly, it doesn't hurt to double this recipe. When you go to the trouble of roasting and peeling the hazelnuts you may as well. Doubled, the recipe makes two small jars full.
* Firstly, it doesn't hurt to double this recipe. When you go to the trouble of roasting and peeling the hazelnuts you may as well. Doubled, the recipe makes two small jars full.
* My organic hazelnuts were from Honest to Goodness. You can order online but they also frequent a few markets around Sydney.
* I had to use Lindt chocolate, 80% cocoa.
* Soy milk is a fine substitute for rice/almond milk.
* I used coconut oil and I love the depth of flavour it adds.
* Chocolate hazelnut spread is gorgeous on pikelets!
* Chocolate hazelnut spread is gorgeous on pikelets!
And these faces are the proof that the spread has the seal of approval in our household!
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