Choco-Hazelnut Spread

In Bake, Breakfast, Gluten-free on January 15, 2015 at 3:58 am


In a food processor, combine:

  • 1 cup roasted hazelnuts
  • 4 tablespoons of dark cocoa powder and 2 tablespoons of coconut sugar, or 1/2 cup roughly cut dairy-free, gluten-free, soy-free dark chocolate
  • 2 tablespoons dairy-free condensed milk (click on the ingredient to look at how I made it)
  • 2 tablespoons sunflower or safflower oil
  • 2 teaspoons vanilla extract

  • Blend everything till smooth and store in a dry, sterilized jar. It should keep in the fridge for about a month.


    Cashew-Hazelnut Biscuits

    Sift together:

  • 1 cup rice flour
  • 1/2 cup oat flour (powdered gluten-free rolled oats)
  • 5 tablespoons cornstarch
  • 4 tablespoons tapioca flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons coconut sugar

  • Create a hole in the middle of the flour mix and add:

  • 1/2 cup almond milk
  • 2 tablespoons neutral oil (like sunflower or safflower oil)
  • 2 tablespoons raw honey
  • 2 teaspoons vanilla extract

  • Blend everything till smooth. Add an egg white beaten to a soft peak and fold it into the dough.

    Divide into 6 medium-sized balls. Create an indentation in the middle of each ball, add a teaspoon of choco-hazelnut spread (gluten-free recipe above), and roll each dough in cashews.

    Place in a lined baking tin and brush with honey wash (a mix of 1 tablespoon of honey and 1 tablespoon of water).

    Bake in a preheated oven for 30 minutes at 150ºC.



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