Homemade Organic Chocolate-Hazelnut Spread (Nutella)

I have arrived! I made my own Nutella! Ta-Da! That's how I felt yesterday when I tasted my homemade Nutella and it tasted just like the "real thing". Our family loves Nutella. I fell in love with it when I lived in Germany. I couldn't get enough! Imagine my excitement when I discovered that I could make it on my own!

I got this recipe from The Family Kitchen Blog and they got it from David Lebovitz. It varies from the original Nutella recipe because it uses chocolate instead of cocoa powder. My version is varied in that I used all organic ingredients and raw milk. I also did not have milk chocolate so I used semi-sweet and dark.

Homemade Organic Chocolate-Hazelnut Spread (Nutella)

1 1/2 cups whole organic hazelnuts (I got mine from the bulk bin at Whole Foods)
1 1/2 cups milk (mine is raw)
3/4 cups powdered milk (mine is Organic Valley)
1 Tbsp honey (mine is local, organic, raw)
Pinch of sea salt
1 heaping cup chopped bittersweet or semisweet chocolate or chips (I used organic)
1 scant cup chopped milk chocolate or chips (I used dark)

Toast the hazelnuts on a rimmed baking sheet at 400 degrees for 10 minutes (or until fragrant and their skins begin to pop). Transfer to a hand towel and rub the skins off. Transfer to a BlendTec, Vitamix, or food processor and blend until they become pasty and thick like peanut butter.

Warm the milk, powdered milk, honey and salt in a saucepan until right before boiling if you are using raw milk. You can bring it just to boiling if you are using already pasteurized milk. Remove from heat.

 Melt the chocolate in a separate bowl. 

Add the melted chocolate to the ground nuts and continue blending. Add the milk mixture and blend until it is as smooth as it can get. It's a bit thin so put it into a container and refrigerate it. I keep mine in the fridge because of the raw milk It says that it yields 2 cups but mine was more like 4 cups.

It's awesome!

Enjoy, and Keep it Real!

~Sarah

Real Milk is Raw Milk - Guest Post for Lilith's Apothecary

I had another great opportunity to write a guest post for the Lilith's Apothecary Blog. I chose the topic of raw milk this time. Not drinking conventional milk is something I feel very strongly about. Go on over and take a look!

Real Milk is Raw Milk

Enjoy!

Keep it real!

~Sarah

Tyler's “Healthy Junk Food” Carrot-Applesauce Muffins

Oh goodness! Has it really been two weeks since I posted last? Where has the time gone? I am posting an oldie but a goodie here today. These are my son's favorite muffins. In fact, I named them after him after creating this recipe specifically for him. It is a variation on a classic. He was craving something sweet but didn't want fruit at that moment so muffins it was! Chances are, your kids will love them too! I've been passing this recipe around for a few years to my friends, making them with my elementary cooking classes, and even had it published in the first Holistic Moms Network Cookbook. I would love for you all to have it! I am working on an even healthier "soaked" version of this recipe. I will post the results and method as soon as I get it perfected.


Tyler's “Healthy Junk Food” Carrot-Applesauce Muffins

Use organic ingredients whenever possible.

1 1/4 cup whole-wheat pastry or spelt flour (can substitute gluten-free flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup melted coconut oil, or melted butter.
3/4 cup evaporated cane juice sugar (or Rapadura)
2 large cage-free (preferably farm fresh) eggs
1/2 cup organic applesauce
1/2 teaspoon natural vanilla
1 1/2 cups finely shredded organic carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped organic walnuts (optional)

For Icing: Optional
1 pkg organic cream cheese
1 stick organic butter(unsalted)
1/2 tsp natural vanilla
1/2 tsp fresh, organic lemon zest(optional)
Honey, Sugar, or Stevia to taste


Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners or grease with coconut oil or butter.
Sift together the first 5 ingredients. In a large bowl, whisk the oil, sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined.

(optional) Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Optional Icing:

With an electric mixer, beat together the cream cheese, butter, vanilla, sweetener, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator if iced.


Makes: 1 dozen full-size cupcakes.

Nutritional facts:

Coconut oil is the healthiest oil to cook with because it does not break down when heated. It is a healthy fat that is good for your body. Don't be afraid of healthy fats! Your body needs them! Rapadura sugar is an unprocessed, unrefined sugar that you can find at Whole Foods or Wegmans. Organic carrots are best because they do not have chemical nitrites in them from fertilizers. All ingredients used can be purchased at Whole Foods or Wegmans. Some ingredients can be found at Trader Joe's.

Enjoy and keep it real, especially for your kids!

~Sarah


Shared at Monday Mania