nutella

In attempts to transition to a zero waste kitchen, I’m missing some of the classic staples of life. I found that eating zero waste can be a big challenge, especially breakfast. No more packaged cereal or spreads, and admittedly, I hate oats for breakfast (a very unpopular opinion). I decided to have a crack at making nutella to make for a simple breakfast option, because there is nothing simpler than bread with a spread!

Some hazelnuts I had stashed away

Recipe

If you’ve never stumbled across the Minimalist Baker blog, then you’re missing out. They have a huge index of recipes that have minimal ingredients, plenty of vegan and gluten free options too. It’s also great because you can change the number of servings to suit your ingredient list. This is her vegan, gluten free nutella recipe, I’ve just made a couple of adjustments to the ratios as I didn’t have a huge hazelnut stock in the house.

1.5 cups of raw or roasted hazelnuts
1/2 tsp of vanilla extract
Pinch of sea salt
1.5 tbsp of cocoa powder
2 tbsp of rice malt syrup OR maple syrup (or honey if not vegan)

Salt and dark cocoa powder, bulk bought from Unpacked

1. Set oven to 180 degrees and roast hazelnuts. If raw, roast for 12-15 mins. If already roasted, then just do it for 10 minutes to warm and get the oils warm.

2. Take out of the oven and let cool. Place them onto a tea towel and roll them around a bit to get the skins off. The hazelnuts I have came without the skins, so I can skip this part! They don’t have to be totally naked, just the less skin there is the creamier the end result should be.

3. Add hazelnuts to a food processor, and blend up for about 10 minutes until a butter has formed. I had to stop a few times to scrape down the sides, and my Kmart food processor isn’t exactly top notch. So the butter was a little thicker than I would have liked! According to some of the recipe reviews, apparently using a Vitamix (if you have one) produces a good result!

4. Once it’s all creamy, add the remaining ingredients. Blitz until combined.

5. Pop in a clean jar, keep at room temperature for up to three weeks. Mine has gone into an old peanut butter jar.

This stuff is absolutely delicious. It doesn’t have that same sugary nutella feel to it, but it’s certainly very similar. The texture is also a little thicker, but that’s due to my Kmart food processor not exactly blending to it’s best ability. Although a healthier version, it’s not exactly the healthiest breakfast option, but I seriously don’t care. It’s nutella without the plastic waste, and that’s a win in my books!

The final product on some beautiful sourdough bread from the Summer Kitchen

For the Minimalist Baker Vegan, Gluten free Nutella recipe (the original) head to, https://minimalistbaker.com/4-ingredient-nutella-vegan-gf/


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