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:

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.

Makes 1 ½ cups

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).

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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