I had a hankerin’ for hazelnuts, so I embarked on a culinary adventure to make homemade Nutella with healthier ingredients than I could find store-bought. Then, I wanted to devise a creative way to use that chocolate hazelnut spread, and voila! A recipe was born. What flavors combine better with bananas than chocolate and hazelnut? Hazelnuts are a superfood linked to reduced inflammatory markers due to their healthy fats. They are high in protein, vitamin B6, and magnesium and are a good source of copper, manganese, vitamin B, and antioxidant vitamin E.
Ingredients:
3 ripe organic bananas, mashed
1 cup organic sugar
1 tsp. fair trade vanilla extract
2 farm fresh eggs
8 Tbs. organic butter (1 stick)
4 Tbs. oil (walnut and/or coconut)
½ tsp. sea salt
2 cups organic, whole wheat flour (or combination of gluten free flours – add 2 tsp. guar gum or xantham)
1 tsp. baking soda
1 tsp. baking powder (aluminum free)
12 tsp. homemade Nutella (see recipe below)
Preheat over to 350º and line muffin tin with paper liners
Mash bananas until smooth and add melted butter, oil, eggs, and vanilla and whisk until smooth. Add sugar and whisk. Add flour, baking powder and soda and mix until just combined. Don’t overmix! Fill each muffin tin with batter. Add 1 tsp of Nutella on top and swirl into batter with a toothpick. Bake for 18-20 minutes or until toothpick comes out clean. Don’t over bake! Let cool before serving.
Homemade Nutella
Ingredients:
2 cups toasted hazelnuts (I toast them in a cast iron skillet – be careful not to burn)
¼ tsp fair trade vanilla extract
¼ cup cacao powder
1/3 cup sweetener of choice
¼ tsp. seasalt
2 Tbs. coconut or walnut oil
Process nuts until smooth. I leave the skins on (but you can remove them) and use a Champion juicer with the blank attachment, so in essence I’m making hazelnut butter. You can also use a Vitamix or food processor. Add all other ingredients and blend until smooth.
Enjoy!
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