SUGAR FREE NUTELLA

This sugar-free sweet recipe is adapted  from the ‘I Quit Sugar’ cookbook. A healthy take on the super processed Australian childhood staple Nutella. I remember coming home after a few particularly tough high-school days and eating Nutella with a sizeable tablespoon right out of the jar. Either my very observant mother never noticed or just let me indulge in this unhealthy habit as she knew I was going through tough teenage years. This Nutella addiction did cease as I got older and now makes me sick to think of it, however I am certainly not immune to chocolate cravings nowadays! This sugar-free chocolate condiment has been a lifesaver in my fridge, as it satisfies my sugar cravings by spreading itself over just a couple rice/corn thins. If you want the spread to have more of a sauce consistency, add a splash more coconut milk in the processing stage. You’ll never want to eat store-bought Nutella again!

INGREDIENTS

• 2 cups hazelnuts
• 1/2 cup (125ml) unsweetened almond milk
• 2 teaspoons pure vanilla extract
• 3 heaped tablespoons raw cacao powder
• 2 tablespoons maple syrup

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius and line a medium baking tray with baking paper. Roast the hazelnuts in the tray on a single layer for 10 minutes or until browned. Remove from heat and leave to cool for a few minutes, then rub off the hazelnut skin as it can be bitter (You do not have to be too meticulous with this). 

2. Place the roasted nuts in a food processor and process until smooth (you will need to scrape the edges of the processor a few times to make sure the nuts grind evenly). Pour the milk, vanilla, the cacao and the syrup into the processor and process until well combined. Leave in the refrigerator for several weeks. 

Makes  / approx 1 1/2 cups 

Total Cooking time / 20 minutes maximum

x Emily 

COCONUT, OAT & NUT GRANOLA

Another no-sugar recipe from Sarah Wilson’s I Quit Sugar cookbook. You may remember Sarah’s Zesty Lemon & Poppy Seed Cookies that I made in March (http://soulfulsandwiches.blogspot.com.au/2013/03/zesty-lemon-poppy-seed-cookies.html). This Coconut, Oat & Nut Granola I have been making for a few weeks now and I am totally in love with it. I was cooking a fruit & nut muesli prior which I did also enjoy, however it’s nice to mix things up for breakfast. This granola has a lot going for it; it is simple and easy to make, there are only a few ingredients needed and it is sugar-free. Unfortunately oats are technically not gluten-free as they can be made in machines in factories that have previously been in contact with other food that contains gluten. Some people intolerant to gluten can handle oats in their diet, most that are very allergic to gluten cannot. If you cannot, you can omit the oats and add another cup of shredded coconut or coconut flakes. If you like a bit of sugar you can sprinkle some honey or maple syrup on top, but you may be surprised how delicious this granola is without sugar! 

INGREDIENTS

• 3 cups oats
• 2 cups shredded coconut or coconut flakes
• 2 cups almonds, cashews, pecans, walnuts, macadamia nuts, roughly chopped
• 1/2 cup chia seeds
• 3-4 tablespoons coconut oil (in liquid form) 

COOKING 

1. Preheat a fan-forced oven to 160 degrees celsius and line a large baking tray with baking paper. Combine all the ingredients in a large, deep bowl and mix well together (I prefer to use my hands than a mixing spoon for this). Spread as much of the granola onto the prepared tray as you can, making sure that the granola is evenly spread. Bake for around 10 minutes or until the coconut, oats and nuts are lightly toasted and golden. (If you like your granola very crunchy, bake for longer until the ingredients are very brown). Remove from the oven and allow the granola to cool for 4-5 minutes, then place in a container and repeat the baking process until all granola is toasted and cooled. Keep in a airtight container and eat with yoghurt or with rice or soy milk if dairy intolerant. If you like a bit of sugar you can sprinkle some honey or maple syrup on top, but you may be surprised how delicious this granola is without sugar! 

Makes / 6 cups

Total Preparation time / 5 minutes 

Total Cooking time / 30 minutes (not including the cooling time needed for the granola) 

x Emily