CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)
Recipe courtesy Gale Gand. Keeps 1 month, covered, at room temperature. Try it on Recipe #328906. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another (simpler) but lower calorie version, try Recipe #328643
Provided by 2Bleu
Categories Kid Friendly
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
- Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
- NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.
MOCK NUTELLA SPREAD
This is so easy a child can make it. Try it on Recipe #328906. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another version, try Recipe #328709.
Provided by 2Bleu
Categories Kid Friendly
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.
- Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade. Process for 3-5 minutes until the mixture starts to become smooth. (the heat from the nuts and processing will melt the chocolate and help it become smooth).
- Drizzle in 1/2 tablespoon of oil while continuing to process. If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.
Nutrition Facts : Calories 898.9, Fat 81.1, SaturatedFat 12.5, Sodium 4.6, Carbohydrate 43.4, Fiber 12.3, Sugar 27.3, Protein 16.9
VEGAN PUMPKIN HAZELNUT CHOCOLATE SPREAD- KINDA LIKE NUTELLA
I love Nutella but figured I could make my own spread-- and decided to replace the milk with pumpkin! Don't spice it too hard though-- just a shake or two of pumpkin pie spice will do it. Dark chocolate chips are usually vegan, plus they give a richer flavor and go better with the pumpkin. Make sure your food processor blade is really sharp or else the hazelnuts will be too grainy. (1 SERVING = 1 TABLESPOON)
Provided by the80srule
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups, 40 serving(s)
Number Of Ingredients 5
Steps:
- Pulse all of the ingredients except the oil in a food processor until finely blended.
- Add the oil, about 1-2 tablespoons, until the mixture smooths over.
- Place in a jar and refridgerate, will keep for about 2 weeks. Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.
Nutrition Facts : Calories 48.4, Fat 4.4, SaturatedFat 0.7, Sodium 0.2, Carbohydrate 2.3, Fiber 0.6, Sugar 1.4, Protein 0.9
NUTELLA SPREAD
Make and share this Nutella Spread recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
- Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
- Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
- When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.
CHOCOLATE HAZELNUT SPREAD - SUGAR FREE
A homemade healthy version of the nutella you get at the shops. A healthy alternative with no sugar and no preservatives.
Provided by cookingpompom
Categories Toddler Friendly
Time 4m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the first 4 ingredients into a food processor and blend.
- Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
- Place paste into a jar and refrigerate.
- Keeps for 1 month.
Nutrition Facts : Calories 167.7, Fat 1, Sodium 156.7, Carbohydrate 40.6, Fiber 2.1, Sugar 34.5, Protein 2.1
HONEY HAZELNUT SPREAD (THE ANTI-NUTELLA)
I know people wax poetic over Nutella (I don't mind it myself) but, for me, this extraordinarily simple spread (Confit de miel et noisettes) on a piece of toast is heaven. It will keep indefinitely in an air-tight jar in the fridge but, trust me, it won't last that long.
Provided by Chef Kate
Categories Fruit
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat oven to 350°F.
- Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
- Remove nuts from oven and place in a tea towel.
- Rub the hazelnuts in the towel to remove their skins.
- Place the hazelnuts in a food processor and puree.
- When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.
Nutrition Facts : Calories 170.4, Fat 10.2, SaturatedFat 0.8, Sodium 0.8, Carbohydrate 20.3, Fiber 1.7, Sugar 18.1, Protein 2.6
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