Nutella is that one thing which isn’t shameful to admit you eat by the spoonful. I give a prime example: my boyfriend consumes golden syrup by the spoonful which results in “OMG WHAT?!?!”, whereas if he’s caught in the act with Nutella I think “gosh I’m lucky to have snagged such a clever individual…” Unfortunately shop-bought Nutella is far from sugar-free which means I am left out of the ‘spooning’. BUT as my utensil was feeling neglected (and with Shrove Tuesday around the corner) I decided to develop a fructose-free version… so please give it a warm welcome!!
This Nutella is much richer and slightly denser than the potted version, therefore tastes even more decadent (if possible!) It is great to make in bulk and store in the fridge, as long as you ensure to sterilise your jam/kilner jar beforehand. If you don’t want to hoard the nutella then there are many other uses for it, for example within croissants (buy puff pastry and roll it in) or make truffles (mix with ground oats, mixed nuts and coconut oil). Whatever you choose to do with it, you will have fun.
Small tin coconut cream
300g of hazelnuts with the skins on
2 tbsp melted coconut oil
2 tsp vanilla essence
4 tbsp brown rice syrup
80g unsweetened cocoa powder/cacao powder
- Preheat the over to 180 degrees celsius
- Put hazelnuts on a baking tray (single layer) and roast them in the oven for 15 minutes.
- Remove from the oven and peel the skins off – this can be a slow process, so don’t worry if they are not all off!
- Blitz the hazelnuts in the food processor until they turn into crumbs.
- Combine the melted coconut oil, brown rice syrup, coconut cream and vanilla essence and add to nuts
- Slowly combine with cocoa powder one tablespoon and a time until smooth
- Pour into a jar and seal with a lid/pour over pancakes/get out your spoon!!
Now for the delicious Frenchy crepes…
Ingredients (Serves 2-3)
110g plain flour, sifted
pinch of salt
250ml whole milk
50g melted butter (and added for frying)
- Put the flour, milk and egg into a bowl and whisk until combined with no lumps.
- Add in the melted butter and whisk again.
- Heat a non-stick frying pan, and add a knob of butter. Ladle 3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.
- After a minute start to loosen the sides of the pancake and then flip it over and and cook for another minute. It should be golden and crispy on both sides.
- Continue with the rest of the batter and then serve up with sugar free nutella and strawberries!