Nutella is so yummy and addictive, but have you ever looked at the list of ingredients on the jar?
Sugar, vegetable oil, hazelnuts (13%), skim milk powder, reduced fat cocoa powder, emulsifier and flavoring.
Not exactly the healthiest, however you can easily make your own using just a few wholesome ingredients!
The secret to making any nut butter is to keep blending.
Don’t be disheartened if your butter still isn’t smooth within the first few minutes, it can take up to 10 minutes of constant processing before it reaches desired consistency.
2 cups roasted hazelnuts
1/2 cup maple syrup
1/2 cup cashew milk
1/4 cup cacao powder
2 Tbsp. coconut oil
1 tsp. vanilla essence
1/4 tsp. celtic sea salt
Put the hazelnuts into a food processor or blender and blend on medium speed for a few minutes. You might have to scrape down the sides as you go.
Add all the other ingredients and keep blending with the speed on medium, again scraping down the sides if need be. It should take up to 10 minutes before it turns into a smooth, delicious butter.
Yield: 1 10″ Brownie
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
1/2 cup Butter, melted and cooled
3/4 cup Nutella, or chocolate hazelnut spread
1/2 cup Brown Sugar or Coconut Sugar
1/2 cup Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Salt
2 cups Flour
2 Tbsp Cocoa Powder
1 cup Semi-Sweet Chocolate Chips
1/2 cup Toffee Pieces, like Heath Bits o’ Toffee
Preheat oven to 350 degrees. In a large bowl with a whisk or spatula, butter, Nutella, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.
Stir in 3/4 of the chocolate chips and 1/4 cup of the toffee pieces.
Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2″ of the edges of the skillet – the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don’t over cook.
Top with remaining chocolate chips and toffee bits. Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.
Let the brownie cool on a wire rack in the skillet until just warm – about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.
Drizzle with additional softened Nutella if desired, or ice cream!
These french toast roll ups are stuffed with one of the best flavor combinations out there – banana and nutella. They’re just sweet enough to eat by themselves, but you can always sprinkle them with cinnamon sugar or drizzle some syrup over the top if you want to go over the top.
- white bread – 10 slices, crusts removed
- nutella – about 1 cup
- bananas – 2, cut into 10 strips
- eggs – 1, large
- milk – 2 tbsp
- vanilla – 1/2 tsp
- butter – 2 tbsp
- Roll each slice of bread very thin with a rolling pin. Spread each slice with a generous amount of Nutella – covering one side completely. Place a strip of banana at one end and roll the bread up tightly.
- In a small bowl, whisk together the eggs, milk and vanilla until combined and set aside.
- Heat the butter in a skillet over medium heat. Dredge each roll through the egg and milk mix, then cook on all sides in the hot butter until golden brown.