Ever have the Nutty Super Grain at your local smoothie store? I have come up with my own gluten free, dairy free healthy version which turned out awesome. I had to share my creation. My husband is so in love with this and it sure saves us a whole lot of money.
1 cup sweetened almond milk (I love the Califia Farms brand)
1 frozen banana
1 tablespoon cacao (if you like dark chocolate, you could add a few dark chocolate chips as well)
1 to 2 tablespoons local pure honey
2 tablespoons gluten free brown rice protein powder
2 tablespoons any nut butter of your choice (I like using my homemade almond butter, my husband’s favorite is peanut butter)
1/4 cup fresh apple juice (I prefer Fuji apples)
2 tablespoons freshly ground flax seed
1 to 1 1/2 cups crushed ice
I add all ingredients except honey & ice in a Nutri-Bullet and mix.
I then add the honey so it won’t stick to the side & the ice until it’s at the consistency of your liking.
I have added a pinch of Himalayan salt when using all natural nut butters that don’t have salt already added.
In 1977/78 I lived in Europe for a year with my family and was introduced to Nutella. They used it as a spread on toast and sweet breads for breakfast. Oh my…..what a wonderful thing. I only got to enjoy it for that one year because we moved back to the states. I remember the first time seeing it on the grocery store isle in the states and I couldn’t wait to taste that delicious nutty chocolate spread again after so many years. Now, it’s one of my and my daughters favorite snacks. Since my food choices have changed in the last year, Nutella is a big NO NO, which makes me very sad. I decided to try to make my own Nutella and make it nutritious!!! This was a challenge that I was determined to do so I could have my nutty snack again. I searched the internet for great recipes and finally after experimenting, came up with one that I absolutely love and wanted to share with you.
After I made it a few nights ago, I realized that since I’m gluten free now, I didn’t have any bread at home to spread it on. I had been wanting to try banana ice cream for ever and thought, what a great thing to put together, my homemade Nutella and banana ice cream. OMG…..this will be my go to healthy snack for sure. Here are both the recipes:
Nutty Natural Nutella:
1 cup Hazelnuts (roasted on 250º for 15 minutes, until the skins start to come off)
1 1/2 Tablespoon Coconut Oil (measured melted)
3 Tablespoons Cacao Powder (you can also use organic cocoa powder)
1/8 Teaspoon Sea Salt
1/2 cup Canned Coconut Cream
1/3 cups Organic Grade B Maple Syrup
1/2 Tablespoon Vanilla (I used my home made vanilla)
1 to 2 Tablespoons Local Honey (optional)
Add your hazelnuts to your food processor. Process until you start to have a consistency like peanut butter. You may have to scrape the sides down a few times. While it’s mixing, add your Coconut Oil and mix well. Stop to add your cacao powder, salt and canned coconut cream (you can use canned coconut milk as well, just make sure it’s full fat and put in the fridge over night) and mix. While it’s mixing pore in your maple syrup and vanilla. Mix until it’s all mixed in and you have a smooth thick texture. I added 1 to 2 tablespoons of honey at this point as an added sweetener and to help it not be as thick. I wanted it to pore onto my ice cream. You may want to keep it thicker to use as a spread.
Nutty Natural Nutella Ice Cream:
2 Banana’s cut up frozen
4 Tablespoons Home made Nutty Natural Nutella (see above recipe)
Cut up 2 banana’s and place in a freezer bag and freeze for a few hours. After frozen, add them to your food processor and blend until creamy. You may have to scrape the sides down a few times. Add your Nutella and mix until smooth. (You can play with the amount depending on how chocolaty you want your ice cream) Put it into a container and put back in the freezer. If you want soft serve consistency, only freeze for about 5 minutes. If you want it like ice cream, freeze it longer. I froze mine over night. I pored the remaining home made Nutella on top but you could top it with your favorite item like carob chips, nuts, or berries. Hope you enjoy as much as I did.
Anyone else use vanilla extract all the time? Why not make your own and have an unlimited supply at your hands? Well, its so easy to make. Here is the recipe:
4 cups Vodka (Rum or Bourbon)
12 Madagascar Bourbon Vanilla Beans
1 Bormioli Rocco Giara Clear Glass Bottle With Stopper, 33 3/4 oz.
I split the vanilla beans but leave the ends intact slightly and drop them into the jar.
I then pore the vodka all the way to the top and seal the lid. I store it in a dry, cool, dark area (pantry) for about 6 to 8 weeks shaking it about once a week. The longer you leave it the stronger it gets. I then use the Nut Milk Bag and strain the extract before I transfer it to my working small bottle.
I have a bottle going at all times just refilling both my large and small bottles when they get low.
I make my own almond milk as well. Love the taste and so does my daughter! That’s all she will use now in her cereal.
My dad gave me a recipe on how to make almond milk about a year ago.
I thought, that is way too much work for me and I just brushed it off and told myself I would try it some day. (This is the normal Kathy procrastination!!!!)
Well, I finally decided to quit pushing it off like I do everything else and I made it. It took me only about 10 minutes of work. I thought, why have I not been doing this all along?
I hope you enjoy it as much we I do.
1 cup raw Almonds (soaked over night in spring water)
4 cups spring water
2 tbsps.. local honey
1 tsp. Vanilla Extract (I make my own – recipe coming)
Put almonds and water in a blender and blend for 1 min. Pore over a Nut Milk Bag, cheese cloth or any kind of strainer.
Put milk back in blender, add your honey & vanilla Extract, blend for about 10 more seconds.
I put my strained milk in a glass jar in the fridge….usually last about 4 days
Save the pulp and make almond flour (recipe coming)