![]() I did this recipe a few days ago, and where it didn't go well was when I rubbed the hazelnuts in my hands, many did NOT become skinless. I am not a vegan or vegetarian, but I do like to eat healthy so I love your healthy recipes! THANK YOU SO MUCH for this homemade nutella spread recipe! I'm trying to keep my kids limited (or away) from sugar and preservatives, but still want them to enjoy chocolate flavored snacks, and even myself to eat with Matzo gluten free crackers and tea. Store in a mason jar in the fridge for up to 2 weeks.If you notice the mixture heats up too much, let it rest to cool slightly so as to not damage your food processor. *** If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil to help the process along.* Using a blender for this is not advised, as there is not enough liquid.* Careful to not overcook, as the nuts continue to 'toast' when taken out of the oven.If you prefer a distinct coconut taste, use unrefined coconut oil instead. †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts.If you prefer a thinner consistency, consider adding more coconut oil and a touch more maple syrup and blend again. Add the remaining ingredients and blend again until smooth. Blend on high for 4 - 5 minutes, until a nut butter consistency is formed***.Place the peeled hazelnuts in a high-speed food processor** (ideally 600W or higher). Alternatively, the hazelnuts can be rubbed in a clean kitchen cloth. When cooled enough to handle, pick up the hazelnuts a handful at a time and rub firmly between the palms of your hands so the skin falls off.Spread the hazelnuts onto a baking tray and bake for 10 - 12 minutes, until lightly golden, stirring once halfway*.
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