Breakfast Series: ‘Nutella’ + Crepes

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!!

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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.

Ingredients (Nutella)

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

Method

  1. Preheat the over to 180 degrees celsius
  2. Put hazelnuts on a baking tray (single layer) and roast them in the oven for 15 minutes.
  3. 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!
  4. Blitz  the hazelnuts in the food processor until they turn into crumbs.
  5. Combine the melted coconut oil, brown rice syrup, coconut cream and vanilla essence and add to nuts
  6. Slowly combine with cocoa powder one tablespoon and a time until smooth
  7. 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

2 eggs

250ml whole milk

50g melted butter (and added for frying)

Method

  1. Put the flour, milk and egg into a bowl and whisk until combined with no lumps.
  2. Add in the melted butter and whisk again.
  3. 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.
  4. 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.
  5. Continue with the rest of the batter and then serve up with sugar free nutella and strawberries!
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7 thoughts on “Breakfast Series: ‘Nutella’ + Crepes

  1. Thanks for the recipe. Where does the coconut cream come into it? I don’t see where it’s used in the actual method. Also, to get the skins off the nuts, you could just put them into a clean tea towel and rub them off – nice and easy!

    • Thanks for having beedy eyes 🙂 The recipe has been amended – you add it to the ‘wet’ mix before mixing with the nuts. And that is such a great tip, will put it in the recipe too!

  2. That nutella sounds pretty cool. I’ve never bought the shop version as I figure there’d be so much junk it in. As a treat, I’m guessing this is ok to eat? Your thoughts would be great, thanks 🙂

    • Yes shop bought Nutella really is not great for you – the top ingredient is sugar at 55% (not hazelenuts, which are only at 13%!). So each teaspoon is basically half a teaspoon of sugar. I personally would stick away from it – but for a really special occasion like a birthday, then you can treat yourself! As for this Nutella, you can have whenever you want, every morning on toast for brekkie if you want!

  3. Pingback: Survival Series: Breakfast | Beyond the Sugar Veil

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