How to wing healthy, homemade NUTELLA
My family is in love with health coach Brenda Janschek right now. I made her home-made Nutella over the weekend and knocked their Bonds socks off. It took me 10 minutes to make and is packed with nutty goodness, healthy oils and no nasty preservatives.
We ate it for lunch, smeared lavishly on fresh baguette, big juicy strawberries and little wedges of apple.
They finished the lot (I even caught someone licking the jar in the kitchen)…. lucky I made double and stowed it in a secret jar in the fridge.
This is a must-make. See more amazing Brenda-moments at brendajanschek.com.
- 1 cup hazelnuts (activate the night before by soaking in water and Apple Cider Vinegar. Rinse in morning)
- 2 tablespoons cacao powder
- ½ cup pure maple syrup or brown rice syrup or raw honey
- 2 teaspoons vanilla extract (I used a Vanilla bean, scraping the seeds out with a knife)
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil, melted
- 1-2 tablespoons macadamia oil (I was out of Mac Oil and used Olive Oil instead)
- Place nuts in a food processor and blend until smooth.
- Add cacao powder, maple syrup, brown rice syrup or raw honey (or a combination), vanilla and coconut oil.
- Whizz up all ingredients. It will be a little thick so add in macadamia oil as required and whizz until smooth.
- Store in a glass jar in the fridge.
• spread on sourdough toast for breakfast or a snack
• spread over apples or bananas
• mixed with natural yoghurt
• spread on spelt and buckwheat pancakes
• mixed with warm milk for a hot chocolate
• eaten straight out of the jar with a spoon