Friday, April 17, 2009
Thursday, April 9, 2009
Sunday, April 5, 2009
Nutella Ottima!
26.5 oz. That is the size jar of Nutella that is in our food stash in preparation for hard times that may be coming ahead.
I can do without meat. Chocolate is another story.
Nutella choco-hazelnut spread is no longer a staple in the house. We're trying to keep refined sugar out of the diet and that is a chief ingredient in Nutella.
Elena's Pantry to the rescue. Elena publishes a gluten free food blog. It melds perfectly with the "optimal" diet we adopted this year. Her recipe follows:
Elena shared that the consistency she attained was stickier/gummier than peanut butter. I achieved a spread-like consistency by adding a bit more oil (as she suggested) and a couple tbsps 0f unsweetened chocolate almond milk. You could use milk or cream (Nutella uses skim milk).
I can do without meat. Chocolate is another story.
Nutella choco-hazelnut spread is no longer a staple in the house. We're trying to keep refined sugar out of the diet and that is a chief ingredient in Nutella.
Elena's Pantry to the rescue. Elena publishes a gluten free food blog. It melds perfectly with the "optimal" diet we adopted this year. Her recipe follows:
Homemade Nutella
1 cup hazelnuts
¼ cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
pinch celtic sea sal
In a food processor, grind the hazelnuts that have been roasted to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in the refrigerator
Bring to room temperature prior to serving.
I made a few substitutions. I used French sea salt for the Celtic, Macadamia oil for the hazelnut and added 2 oz of honey to the agave nectar. (The agave nectar is low glycemic and honey gave right kind of sweetness).
1 cup hazelnuts
¼ cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
pinch celtic sea sal
In a food processor, grind the hazelnuts that have been roasted to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in the refrigerator
Bring to room temperature prior to serving.
Makes 1 ½ cups
Elena shared that the consistency she attained was stickier/gummier than peanut butter. I achieved a spread-like consistency by adding a bit more oil (as she suggested) and a couple tbsps 0f unsweetened chocolate almond milk. You could use milk or cream (Nutella uses skim milk).
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