April 29, 2017
Spreads, Snacks, Nuts/Seeds,
Hazelnut, Fruit, Dates, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Food Processor, Oven Bake, Diabetic, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
Add toRecipe Book
Add toShopping List
"From Australian B.H.&G. Diabetic Living magazine Jan/Feb.'17. This spread contains healthy fats (no nasty palm oil) and is 80 per cent lower in saturated fat and is 60 per cent lower in carbs than the leading commercial spreads. Recipe makes 2 cups with 3 teaspoons being a serve (serving size is estimated)"
Preheat oven to 170C (fan forced).
Spread hazelnuts, sunflower seeds and pepitas over an oven tray and bake for 8 to 10 minutes or until hazelnuts are toasted and aromatic and set aside.
Put oil, cocoa powder, sugar, dates and water in a small saucepan and cook over a medium heat, stirring for 10 minutes or until the mixture is well combined and set aside for 15 minutes to cool.
Put hazelnut mixture in a small food processor and process until smooth and add the cocoa mixture and process until almost smooth (it will have a slightly grainy texture due to the nuts).
Transfer to a small airtight container, cover and refrigerate.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
There is probably no better gift that you can give Mom than a homemade gift. And what...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
It's that time of day again. When the clock turns to a certain time and seems to...
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.