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Homemade Nutella

Makes about 400g
  • 250g (9oz/1⅔ cups) raw hazelnuts
  • 4 tbsp raw cacao powder
  • 4 tbsp brown rice syrup
  • 5 tbsp hazelnut milk

Method

Preheat the oven to 170°C/325°F/gas mark 3, and line a baking tray (cookie sheet) with parchment paper

Put the hazelnuts on the baking tray (cookie sheet) and bake for 20 minutes. Remove from the oven, wait until the nuts are cool, then roll between your hands to remove the skins

Next, place the hazelnuts in water so they are covered and soak for 30 minutes. Drain the nuts and put them into a blender with the cacao, syrup and nut milk. Blend until lovely and smooth

Keep it in an airtight container – a jar works well, too – in the fridge and use within 7–10 days

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Comments

Karen:

hello, is there any alternative to Brown Rice Syrup I can use ?

Jun 26, 2016

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