Do you have a sweet tooth?Then you probably like Nutella. I know I do.
As I mentioned earlier, in our first workout session back in January, my fitness instructor talked to me about my diet. She said the easiest way to lose weight is to say no to bad carbohydrates.
We did negotiate one slice of whole wheat toast with my beloved Nutella.
Now Nutella has a bad reputation, and rightly so for several reasons:
It contains palm oil. The production causes a massive destruction of rainforest, crazy carbon pollution, the near extinction of species like orang utan, Indonesian tigers and rhino and an abuse of indigenous rights.
If you're interested in a video describing the issues palm oil plantations cause, watch it here.
Recently there have been (unconfirmed) reports about palm oil being cancerous.
Not only does Nutella contain palm oil (even if it is being sustainably grown as Ferrero claims) it's still a highly saturated fat and therefore bad for your cholesterol, plus they're putting a sh**load of sugar in it!
I have never paid too much attention to nutrition facts labels, but now that I'm taking this weight loss thing seriously, I feel like I can't eat that every single day. So I went on a Google quest for "healthy Nutella" (hahaha, I know. How healthy can a hazelnut / chocolate spread be?)
Let's just say "less unhealthy" and move on.
I found a Max Havelaar certified locally produced spread that is made of sunflower oil. The downside is they only sell miniature jars. The picture below is about life-sized!!!
Their main customers are cafés and hotels.
Via a friend's wonderful blog FB page I came across Deliciously Ella's recipe for a less unhealthy, homemade hazelnut / chocolate spread. Three ingredients: roasted hazelnut, cocoa powder, maple syrup!
I had to adapt the measurement to the quantities I had on hand:
- 200g hazelnuts (roast at 180°C for 10 minutes, let cool and remove skins)
- 2 (heaped) tablespoons cocoa powder
- 100g maple syrup
Sounded good to me. My only worry was the following: I got a new kitchen machine for Christmas, and I haven't even unpacked everything. (This was back in January!)
So many parts!
Which one should I use to grind my nuts?
While I was still trying to figure it out, I put my minion to work. It couldn't hurt to give the roasted hazelnuts a head start.
Using a kitchen towel remove the skins.
Put the nuts into a ziploc bag and pound away with your rolling pin!!!
How did I bring my boy to help me in the kitchen?
I asked him how he'd like to make some noise early in the morning!!!
Now making your own Nutella is a time consuming and messy job, especially if you have not assembled the food processor properly!
The amount of spread you'll get in the end is kind of small. Also it tastes nothing like Nutella! In fact I have come to like it better! You can actually taste the roasted hazelnuts, they're not overpowered by sugar!
The consistency turned out nicer than I expected, and the taste is best described as dark, rich and mysterious. It is sweet, even though we didn't add any granulated sugar, it's spreadable without oil other than the one from the hazelnuts. Goes well with dark roasted coffee, too.
Now a few words to the nutritional facts. I spent a long while looking up stuff and calculating my ingredients.
Those figures are per 100 grams:
|Photo Credit |
I'll see you back here tomorrow when it's time for O is for (Essential) Oils! In the meantimes why don't you check out some of today's N posts.