Hazel-nut chocolate spread (homemade Nutella)

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LA Times recipe

Total time: 20 minutes

Servings: Makes about 1 1/2 cups

Note: Use good-quality cocoa powder, such as Scharffen Berger.

2 cups raw hazelnuts

1/2 cup unsweetened cocoa powder

1 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

3 tablespoons hazelnut oil, more as needed

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

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enjoy!

granola

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2 cups old-fashioned oatmeal

1 cup sliced almonds

1 cup shredded coconut

1/2 cup toasted wheat germ

3 tablespoons butter

2/3 cup honey or Grade A maple syrup

1/4 cup light brown sugar or turbinado

1 1/2 teaspoons vanilla

1/4 teaspoon sea salt

1/2 cup dried apricots

1/2 cup dried tart cherries

1/2 cup dried blueberries

about 1 cup shelled, toasted pistachios

 

Preheat the oven to 350*F. Lightly butter a large jelly roll pan and line it with parchment paper.
On another sheet pan, toss together the oatmeal, almonds and coconut. Bake for 12 to 15 minutes stirring and checking occasionally until light golden brown. Dump the mixture into a large bowl and stir in the wheat germ.
Reduce the oven temperature to 300*F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook for a minute or two, stirring, then pour over the toasted oat mixture. Add the dried fruits and pistachios and mix well.
Scrape the mixture onto the prepared jelly roll pan, lightly pressing it down so that it is somewhat even.
Bake for about 30 to 35 minutes, until golden brown (we like ours kind of on the crispy side). Cool completely for several hours then crumble into large chunks.

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bon appetit!