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Gluten Free, Homemade Hazelnut Spread
About This Recipe
We bet you didn't know that February 5 is World Nutella® Day. If you love this popular spread, we suggest you skip the refined, sugar-packed version and make this more nutrient-dense, healthy version at home. Make sure you get the hazelnuts nice and toasty brown for a deep, nutty flavor.
Instructions
- Preheat oven to 350º F. Roast the nuts on a baking sheet for 10-15 minutes, or until lightly golden and fragrant. Allow them to cool, then transfer to a kitchen towel to rub off as much skin as possible.
- Add the hazelnuts to a food processor and process until a nut butter forms, 2-5 minutes. Add the INVIGOR8, shake powder, cocoa powder, coconut sugar, coconut oil and salt. Process until smooth. If it seems too thick, add more coconut oil.
- Store in an airtight container in the fridge. Spread on a banana or toast.
Variations - more calories or less
- Go gluten free by exchange out with gluten free flour of your choice!
- Recipe makes approximately 20 muffins. (Bake 18-20 minutes)
- Recipe makes three mini 3"X5" loaves (Bake 35-40 minutes)
- Add 1/2 cups chocolate chips for your chocolate cravings.
Ingredients
(Makes 1.5 cups)
2 cups hazelnuts
1 scoop Triple Chocolate Brownie INVIGOR8 Superfood Shake powder
2 tbsp cocoa powder
1 tbsp coconut sugar
1 tbsp coconut oil
¼ tsp salt
Featured Ingredient
INVIGOR8 Triple Chocolate Brownie Superfood Shake
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INVIGOR8 Banana Bread
Sept 21, 2023
About This Recipe
If your bananas get past their prime, never throw them away. Keep them and use them for this delicious banana bread. A simple quick bread recipe packed with nutrition that is an easy breakfast or snack. You can make this recipe in a large loaf, small loaves or even as muffins.
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs, at room temperature
2 scoops of French Vanilla INVIGOR8 Superfood Shake powder
1 1/2 cup spouted whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
3 large ripe bananas
1 tsp vanilla extract
2 Tbs chia seeds
2 Tbs ground flax seeds
2 Tbs rolled oats, for topping
Instructions
- Preheat oven to 350 degrees.In a bowl, cream the butter and sugar together.
- Add eggs and combine throughly. In a seperate bowl, place the peeled bananas and vanilla extract and mash with a fork.
Variations - more calories or less
- Go gluten free by exchange out with gluten free flour of your choice!
- Recipe makes approximately 20 muffins. (Bake 18-20 minutes)
Featured Ingredient
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