Apologies for the big gap between posts! We've been so busy moving, planning our wedding, trying to sell our old apartment and just generally being stressed.
This spread is delightfully easy and quick to make. It should keep in the fridge for 3-4 weeks. It's vegan and so very easy to make sugarless.. plus you know what goes in it.
Chocolate Cinnamon Hazelnut Spread
makes about 3/4 cup
1/2-3/4 cup hazelnuts
60ml/3 tbsp neutral vegetable oil
3 tbsp unsweetened cocoa powder
1-2 tbsp sugar or sweetener equiv.
1/2 t vanilla extract
2 t ground cinnamon
Preheat an oven 175°C/350°F.
Line a baking tray.
Place hazelnuts on tray.
Roast 10-15 mins - watch closely.
Let cool for about 20 mins.
Place hazelnuts in a clean tea/dish towel.
Rub vigorously to remove as many skins as possible.
Don't fret if there are still some skins.
Process hazelnuts until their natural oils are released,
you'll notice when as it will start to clump slightly.
Add cocoa, sugar/sweetener, cinnamon, vanilla, oil.
Process until it's your desired consistency.
Place in a jar.
Red Cabbage Purple Potato Salad - Another easy recipe made with the red cabbage pesto. This time stirred into some Welsh seasonal new potatoes and curly kale from the farmers market. Delis...
12 hours ago