Notella

[Zizzle]

I just discovered a great food blog written by a gluten free chef in Chicago. Here is her allergen-free recipe for an old favorite, Nutella. It does contain chocolate.

http://urbantarte.blogspot.com/?utm_sou ... dium=email

Notella

Makes approximately 1 ¼ c. spread


1/3 cup organic cane sugar
3 T. good quality cocoa powder (not Hershey’s people! Spend the extra dollar or two for something that tastes exponentially better!)
1/3 c. rice milk
3 T. Enjoy Life ® Mini Chips
1 tsp. vanilla bean paste (I prefer Nielson-Massey)
½ c. sunflower seeds, lightly toasted
1 T. sunflower oil

DIRECTIONS
Whisk together the organic cane sugar, cocoa powder and rice milk in a small saucepan. Turn heat to medium and bring to a simmer, whisking occasionally, for 4-5 minutes until sugar is dissolved.
Remove from heat and add the Enjoy Life ® Mini Chips and vanilla bean paste. Set aside.
Meanwhile, add the sunflower seeds and sunflower oil to the bowl of a small food processor. Pulse until seeds are coarsely blended.
Add 1/3 c. of the chocolate mixture to the bowl and blend until seeds are broken down a bit more and the texture is a bit smoother, adding more chocolate if needed to blend easier.
Scrape into bowl and add any remaining chocolate spread. Pour into jars and store in fridge until ready to use.

[wonderwoman]

I love Nutella and just gave away an unopened jar that I got at Costco. Too many ingredients that I can't tolerate.

I would love to try this recipe. I feel I can substitute almond milk for rice milk and coconut oil for the sunflower oil.

But what is the 1 teaspoon of Nielson-Massey vanilla bean paste? Can I leave it out?

[MBombardier]

Here's another one that doesn't have the vanilla bean paste:http://www.thespunkycoconut.com/2011/07 ... emade.html

Chocolate Hazelnut Spread (homemade Nutella) dairy-free

Toast 1.5 cups of hazelnuts at 350 degrees for about 15 minutes.

While they're toasting, heat in a small pan:
1 & 1/2 cups coconut milk (I use canned)
1/2 cup coconut sugar, which is low glycemic index and unrefined (another sugar would also work)
1/8 tsp sea salt

When the sugar is melted remove it from the heat.

Meanwhile, melt over double boiler:
3 bars (3.2 oz each) of dark chocolate (I use Chocolove 70%)

Remove the toasted hazelnuts from the oven.
Transfer them to a clean dry kitchen towel.
Rub the hazelnuts in the towel to remove as much of the skin as possible.

Add them to your food processor.
Puree till the hazelnuts are very fine.
Add the melted chocolate bars.

Puree till creamy and smooth (about two minutes).
Then, while still pureeing add the milk mixture.
Puree till smooth.

Store in the refrigerator. Also freezes well.
Makes 3 small mason jars of chocolate hazelnut spread.