Today is World Nutella Day. So I thought it was time to update this post and remind you about this version of Nutella that I created a few years back. Double Nutella, aka Chocolate Hazelnut Almond Spread.
![Double Nutella. Homemade Chocolate Hazelnut Almond Spread. You won't believe how easy it is to make this rich and satisfying Double Nutella! [from GlutenFreeEasily.com] (photo)](https://glutenfreeeasily.com/wp-content/plugins/lazy-load/images/1x1.trans.gif "Double Nutella. Homemade Chocolate Hazelnut Almond Spread. You won't believe how easy it is to make this rich and satisfying Double Nutella! [from GlutenFreeEasily.com] (photo)")
I admit it. I’m a Chocolate Hazelnut Spread, aka Nutella, lover. But here’s the thing, while Nutella is gluten free, it is not dairy free. I know that I need to eat dairy free as much as possible.
Plus, Nutella is not exactly health food either. The specifications/ingredients per its manufacturer, Ferrero, are as follows:
Over 50 Hazelnuts per 13 oz. Jar
• Contains No Artificial Colors
• Contains No Artificial PreservativesIngredients: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.
And no matter how much I have thought that I would be wise and eat in moderation when I have opened a jar of Nutella in the past, that has simply never happened. Never ever. Are you with me on that?
Okay, maybe it has happened when I was using Nutella to make Flourless Peanut Butter Nutella Sandwich Cookies for an event. That’s forced self-control in that case, but otherwise, I have had no willpower once I’ve opened a jar of Nutella.
It is most likely because of that very first ingredient, the one that makes up 55% of Nutella … sugar. Ah, that addictive sugar. Clearly, the hazelnuts and cocoa—as in “chocolate hazelnut”—only come in by weight as the third and fourth ingredients. Note that Ferrero pointed out that there were “No Artificial Colors” and “No Artificial Preservatives,” but they didn’t say, “Oh, there are artificial flavors.” Sure, one can read the label, but I just want to point out the marketing strategies used. And do your own research on vanillin and whether you want to consume it (especially if you suffer from migraines). Vanillin is at the least a semi-synthetic which contains no vanilla extract, and at the worst, it contains other ingredients you may wish to avoid.
So you know where this is going. I wanted to make my own Chocolate Hazelnut Spread; i.e., my own homemade version of Nutella, a healthier one that contains more of the real food ingredients that one would expect, and I did, but let me tell you how that happened. The kind folks at Nuts.com sent me a sample of their flours—almond, chestnut, and hazelnut—quite some time ago. Life got busy and while I tested the flours out in a few of my usual recipes and even for this adoption post where I made Nut Butter Banana Chocolate Chip Muffins, I didn’t get to the “playing around”/recipe creation that I wanted to do. Until this weekend.
Finally, yesterday I took an idea that had been planted in my head by a blogger friend, Jules. I brought that idea to life in the creation of this Double Nutella; i.e., Homemade Chocolate Hazelnut Almond Spread. Jules’ words were: “Be careful when grinding almonds or other nuts, as over-processing will quickly take flour/meal to nut butter!” Now I’ve seen many recipes for homemade “Nutella” … Chocolate Hazelnut Spread. All required starting with hazelnuts. Okay, that makes sense, right? But I didn’t have hazelnuts and I didn’t particularly want to order them online, roast them, rub the skins off, and process them into hazelnut butter. That seemed too laborious to me. I know … I can be lazy and, admittedly, I might have felt differently if I could have picked up a pound at my local grocery store. (“Might” being the operative word there.)
But I did have hazelnut flour from Nuts.com … hazelnut flour + the idea planted from Jules’ word of caution = Eureka! Yes, I finally realized that I could start with the hazelnut flour versus hazelnuts. Oh my goodness, making homemade Nutella-style spread using hazelnut flour was sooo much easier than the alternative!
And it’s good! I added a small amount of ready-made almond butter to aid in the creaminess and make the hazelnut flavor a bit less pronounced. Now to be clear, my Chocolate Hazelnut Almond Spread does not have the processed creaminess or same “liquidity” of Nutella or even exactly the same flavor, but I really like the rich flavor that it does have and I’m totally fine with the more primitive texture.
Plus, I love the real food ingredients in this version. And, hey, it’s lasted two days so far—that’s a new record! Without the sugar and with the rich and filling cacao combined with the nut butters, this spread is so filling. A little truly goes a long way!
Mr. GFE tried it and I asked for his assessment. While the loaded cracker was still in his mouth, I got the mumbled “Good.” A few seconds later, his assessment was “Very good.” Then he stated, “First, you get the crunchiness and saltiness of the cracker and then you get the rich hit of chocolate. Nice.”
Then he proceeded to give me a little explanation on how we experience different tastes via different areas of our tongue and added that there is a tongue map. Uh, that sounded very impressive, but, sorry, Mr. GFE, it turns out that is a myth.
A longstanding myth and one perpetuated in school textbooks, but a myth nonetheless. I looked it up. And thank goodness it is a myth and I can taste this Double Nutella—Chocolate Hazelnut Almond Spread—on every part of my tongue!
Chocolate Hazelnut Almond Spread, Double Nut-ella … The Crackers Are Disappearing
Last, I wanted to let you know that this post is part of this year’s Home for the Holidays event. This year’s event will be quite a bit different from last year’s “over-the-top” and oh, so wonderful event. That one included over 20 amazing gluten-free bloggers and you will definitely want to check out the recipes that mean “home” and “holidays” for them, just re-created to be gluten free.
This year it will just be me sharing recipes and recipe roundups, reviews and giveaways of fantastic cookbooks and resource books, and even a very few giveaways of trusted products. Oh, and anything else that I decide to throw in the mix!
In addition to my recipe, to give you lots of choices on how you make your Chocolate Hazelnut Spread, I’m sharing links to six more fabulous dairy-free recipes for “Nutella” from some of my favorite bloggers below. (There’s even one that is nut-free!) Any of these would make a wonderful addition to your holiday table. (Photos are shared with permission of the originators.)
But before you run off, here are the giveaway details first. Nuts.com is giving away the same products that I received to one lucky gfe winner! That’s three bags of their nut flour, one 1-lb bag each of almond flour, chestnut flour, and hazelnut flour. My quick review … I found their flours to be very finely ground and top quality, as good as any others that I have purchased. I really like their packaging as you can use the super-grip, zipper-seal feature on these bags of flour and know without a doubt that your flour is 100% sealed! Their products arrive very promptly. Note that all their products are “Packaged in the same facility as peanuts, tree nuts, soy, and milk products.” Finally, Nuts.com was founded in 1929 and is still owned and operated by the same family; that’s unusual and pretty cool in this age.
Update: This giveaway is now closed.
Double Nutella, Chocolate Hazelnut Almond Spread Recipe
Double Nutella (Homemade Chocolate Hazelnut Almond Spread)
It's so easy to make your own version of Nutella and you get to control the ingredients!
Ingredients
- 2 cups hazelnut flour (not packed, just spooned into measuring cup and leveled off; it's easy to make your own)
- 1/3 cup raw honey (we raise honeybees! )
- ¼ cup cocoa powder (or raw cacao powder)
- 2 tbsp plus 1 tsp oil (I used a mixture of grapeseed oil and coconut oil;use coconut oil for a raw recipe)
- 1 tbsp plus 1 tsp almond butter (I used this one)
- About 2 tbsp dairy-free milk (optional; see notes)
Instructions
- Add hazelnut flour, cocoa powder, and honey to food processor. Process on high for about a minute.
- Remove top of food processor and scrape sides.
- Add oil, almond butter, and milk (if desired). Process for about 4 more minutes on high. Stop every minute or so to scrape sides to ensure all ingredients are fully incorporated.
Notes
I have an ancient food processor and I’m not sure that that my instructions on speeds and times will work the same for your own food processor, but I don’t think you can mess this recipe up too much. Because one starts with hazelnut flour versus hazelnuts, I suspect that even a mini-food processor or perhaps even a blender will work, but I haven’t tried those methods yet. I did not add any dairy-free milk when I made this recipe, but after sitting in the refrigerator overnight, some additional liquid was needed. I added some full-fat coconut milk, just stirring it in by hand. But you’re free to add dairy-free milk when you make this recipe, omit it, or add it later, if needed. Similarly, you might decide you need less or different oil. The oil does settle a bit in the spread after time and the mixture needs to be stirred, but I didn’t find that to be a problem for me. I’d like to try using extra virgin olive oil next time as I usually love that in combination with chocolate.
Courses Dessert
Alea’s (Premeditated Leftovers) Nut-Free “Nutella”
Elana’s (Elana’s Pantry) Chocolate Hazelnut Spread
Chocolate Hazelnut Spread from Elana’s Pantry
Kelly’s (The Spunky Coconut) Chocolate Hazelnut Spread (Homemade Nutella)
Dairy-Free Nutella from The Spunky Coconut
Nancy’s (The Sensitive Pantry) Raw Rustic Nutella
Raw Rustic Nutella from The Sensitive Pantry
Tessa’s (Tessa The Domestic Diva) Chocolate Hazelnut Spread (aka Nutella)
Chocolate Hazelnut Spread from Tessa, The Domestic Diva
Winnie’s (Healthy Green Kitchen) Homemade Nutella
Homemade Nutella from The Health Green Kitchen
Full disclosure: The nut flour reviewed in this post and provided for the giveaway were provided free of charge from Nuts.com. However, the opinions expressed here are strictly my own.
This post is linked to Hearth and Soul Blog Hop and Gluten-Free Fridays.
PattyBoots says
Chestnut flour intrigues me!
Chris Bordner says
Oh my … I’d like to try the hazelnut flour and I would definitely be making peanut butter cookies with it! Or can you imagine a hazelnut flour choco chip cookie? MMMM!
Steven Williamson says
I would be very interested in the chestnut flour, simply because I have used almond flour before, and the world is hazelnut and almond everything, but never chestnut everything!!
I would make cookies first, then try a cake recipie. I’d be too afraid to try these “nutella” type spreads—I have to watch carbs!
Cheryl Harris says
There must be something in the air! I made a mini batch of nutella just this afternoon. So amazingly simple, so amazingly good.
And the roasting and grinding is MUCH easier than it sounds!
Melody says
I love Nutella! I would like the hazelnut to try this healthier version!
lindsey says
Yum!! I really want to try chestnut flour!!
Emily says
I frequently bake with peanut and almond flour, but never Hazelnut! I’d make a Christmas biscotti!
Spencer says
Looks like a great recipe! I would love to try some.
Kathryn says
Oh this looks delicious and I can’t wait to try it! Chestnut flour really sounds different – I’ll have to look up some recipes.
We have bees in common, too! However we lost our hive this summer. =( Next spring we’ll try again.
Leslie Moreland says
I’d like to try the almond flour and try making some kind of pizza/flatbread crust to top with veggies. I’ve had problems recently due to gluten and have checked websites searching for recipes using almond flour.
julie says
I would love the almond flour, I would make muffins
julie says
I like nuts.com on fb
Jeeun says
I’d like to try chestnut flour–curious how it will taste. I love chestnuts!
Ricki says
Sounds fabulous, Shirley! Funny how those cracker disappear when the spread tastes so good, huh? 😉
I like the idea of using hazelnut flour as the base. I made mine with hazelnut butter to begin with and really liked it, but I think this more “primitive texture” (you are so funny!) would be delish, too.
Sharon says
I have used almond flour many times so I would be interested in seeing how the chestnut and hazelnut flours tasted. I’ve seen a few chestnut flour recipes circling the web and would be excited to try some new recipes. The nutella looks great. I have a weakness for it as well!
Cara says
I would love to try hazelnut. I recently have fallen in love with Nutella and would love to make my own batch and then make into frozen yogurt to copycat Pinkberry’s version with less sugar.
Rebecca says
I would love to make your hazelnut nutella. Thanks for the great idea.
The information about the brand of almond butter does not “click”. Which one did you use?
Ina Gawne says
Shirley – all of those nutella recipes look wonderfully delicious! I have to admit to not being a nutella fan, however these homemade recipes sound great!
Cathy V says
Because of this post, I would love to win hazelnut flour so I can make numerous recipes and batches of nutella!
Brandae says
Haha, I enjoyed reading about Mr. GFE’s taste testing.
Brandae says
Shirley, my comment didn’t post correctly. Anyway a quick and shorter version of it was that I too struggle with self-control and nut butters when sugar is a main ingredient AND I’d try the hazelnut flour first if I won the giveaway. Have a great day!
Chrystal in Canada says
This sounds so good! If I win that generous prize 🙂 I’d be sure to put that hazelnut flour to good use immediately! I’ve never used or for that matter, thought of chestnut flour, so I’d be on the lookout for some nifty recipes for that as well.
I so enjoyed your round up last year. I’m still remembering the nutmeg shortbread recipe – and am planning to make a batch this year as well!
Cheers.
Paula says
I love both almond and hazelnut flours (I make a delicious pumpkin hazelnut cake)…but I really would love to try the chestnut flour, because I haven’t ever had it.
Paula says
I like nuts.com on facebook.
Lee Ann Kaplan says
I’m interested in the almond flour! I cant have hazelnut flour and never tried chestnut flour. thank you for the chance to win!
Diane Eblin- thewholegang says
Yum, Yum, Yum, Yum, Yum. If I started eating one of those I would never stop. I just got an order of cashews from nuts.com and they’re great. I’d be curious to try their almond flour and how it stacks up to what I usually buy. I’ve never used chestnut flour but I do love hazelnut flour. Tasty post!
[email protected] says
Honestly, both the hazelnut flour and the almond flour sound like amazing choices. I make my own almond meal but with no skins and the like I could finally do a version of my fiancé’ mother’s Scandinavian Almond cookies that I’ve been trying to replicate and make gluten free without little bits of skin. Hazelnut flour I’d probably use like you did to make my own version of Nutella but then turn it into a bar cookie. I’ve never tried chestnut flour but I bet it’d be great for some Japanese/Chinese recipes I have and want to adapt!
Suzanne R says
Can you believe I’ve never had Nutella?! If I win the flours, the first thing I’ll make will be the Nutella from your recipe. Thanks for the recipe.
[email protected] says
Yikes…what a good giveaway will do for the comment section! First, I LOVE Nuts.com – they are my new fave online food company…great product line, efficient service, and fun! Second, who doesn’t love Nutella? (Well, me, in it’s usual form;-)But I was just thinking that my granola is so passe for Xmas and here in comes my new gift for friends! Thx, Shirl, for another winner. Happy holidays!
Yvonne says
I would like the almond flour to make protein bars using the almond flour,almond butter and whey protein
Debra says
I’ve been wanting to try Chestnut Flour after reading some recipes on Real Sustenance blog. The first treat I’d make would be her grain free carrot cake muffins. Yum!
Stacey says
We are just beginning our transition to GF (hubby is sensitive to wheat and oats). I’m feeling a little overwhelmed… so I think some “Nutella” might be just what I need! I love your site, btw. Thank you so much for the Getting Started section!
Stacey says
Like nuts.com on FB.
Suzanne H says
Hazelnut flour, I’ve never tried it, but I’d love to. I’d make your recipe!
Suzanne H says
I like Nuts.com on FB – Suzanne Hill.
April says
Definitely chestnut flour, I’ve been wanting some for so long but the shipping on nuts.com is… well, nuts! Thanks for the giveaway!
April says
Liked nuts.com on FB!
alena m says
I have been craving nutella lately, so I’ll definitely try the hazelnut flour. But, the chestnut flour sounds intriguing!
Loretta | A Finn In The Kitchen says
I have an almond flour doughnut recipe that I’ve been dying to make, so I’d start with that!
Lynne L says
Ah gee, do we have to choose??? I guess I would say hazelnut flour, because I would absolutely love to try to make homemade nutella…anything homemade is better! I have never, ever seen hazelnut flour where I live. I would have to make my own. I use almond flour a lot, even though it’s expensive here, but it’s great to cook with…would love to try hazelnut flour.
We are blessed to be able to eat nuts & cook with the flour, aren’t we?
TY Shirley…btw have “liked” nuts.com
Carolyn says
Chestnut flour intrigues me only because I have used the other two and really like them but have never used chestnut flour. I don’t know what I would make, I would just have to find a recipe and go for it.
Thanks for the giveaway, Shirley.
Carolyn says
I like nuts.com on Facebook.
connie i says
i would like to try the almond flour as a graham cracker pie crust.
Alisa says
Ooh, we have such similar tastes! This recipe has been on my to do list!
Amelia says
I am most interested in the Almond Flour. I have seen it in so many recipes – and I love to bake so I am always looking for alternative flour choices now that I’ve been gluten-free for nearly 6 months. I mostly us an AP Blend, Brown Rice Flour, and Sweet White Sorghum Flour. I recently found Millet flour and have been enjoying it. (I always do a mix of these flours.) I’ve wanted to try almond flour but it’s a bit spendy for our budget right now. Would love to give it a try! If I won, I’d be using all of them to make muffins, quick breads, and some cookies (which I rarely bake, but do enjoy!).
Deborah says
I’d like to try the hazelnut flour first. I have no idea what chestnut would taste like! I’d be making this homemade nutella before you could blink.
Angela M says
I liked Nuts.com on Facebook.
Angela M says
I adore Nutella but my son is now dairy free so I’d totally be making your version with their Hazelnut flour. And I don’t think I’d recognize a chestnut if it bit me on the foot so that would be fun experimenting with.
Kim - Cook It Allergy Free says
I am totally laughing as I picture Mr GFE giving you the description of where you taste things on the tongue. I actually believed this was true so I am intrigued to know it isn’t! 😀 I am loving the idea of making “Double Nut-ella” with almonds and hazelnuts. I also like that you started with the flour and did not grind the nuts yourself!
I love the idea of keeping your Home for the Holidays event simple this year too. That is exactly what you need this season!! XOXOXO
Rachel @ The Crispy Cook says
I would love a spoonful of that “primitive texture” Nutella you made. Bookmarked this recipe, for sure.
Would love to try some hazelnut flour to be able to make that awesome homemade Nutella in your post.
Have a lovely holiday season, Shirley.
Janis S says
I’ve never used hazelnut or chestnut flour. When I win this giveaway, I’d first try the hazelnut flour to try the nutella recipe – love nutella, but don’t buy it because it has so much sugar.
Janis S says
I already like nuts.com on facebook
Arleen says
I had read about over-processing of almond flour turning it to almond ‘paste’ but doing it on purpose with hazelnut flour-brilliant! I would love to try this recipe, and I would like to try the chestnut flour too!
Venessa says
I would love to try the hazelnut flour. I would make your recipe and a tart crust with it. Thank you for this giveaway.
Tracy C says
I would love to try the Almond or Hazelnut. We have limited choices available.
Alyssa | Queen of Quinoa says
Ohh I would love to win this giveaway! The flour I want to try most is the chestnut flour. I’ve heard so many lovely things about it and I hope to be able to. I would definitely make pancakes, waffles or muffins. Not sure which one, but I’m leaning towards waffles 🙂
Susan says
I am most interested in the Hazelnut flour as I would absolutely love to try your homemade and healthy “nutella” spread recipe!
Heather says
Chestnut flour – I’ve never used that one before! I will use it to make a crust for pie/cheesecake (faux cheescake!). Thanks for sharing 🙂
Heather says
I like Nuts.com on Facebook!
Cathi Swanson says
Well I am a big user of almond flour, but I’ve never tried hazelnut flour and would LOVE to! Definitely looking to expand the nut flours I use; I’m intolerant of grains and still getting used to cooking with alternative flours.
Jayne Koch says
Inhave never had nutella so I would love to try hazelnut flour to make your nutella recipe
Stephanie says
I’d love to try your hazelnut-flour-to-hazelnut-butter idea, so I’m going to say I’d love to get some hazelnut flour 🙂 I love the convenience of nut flours!
Josiane says
I’m really curious about chestnut flour. I’ve been given a European gluten-free cookbook, and it uses chestnut flour in several of the recipes for baked goods where in North American recipes we’d see tapioca or potato starch being used. So I’d love to have chestnut flour to try it in one (or all!) of those recipes for baked goods from that book – and possibly to replace starches in other recipes.
Stephanie says
Also, I liked nuts.com on facebook. Thanks for the giveaway and fun recipe!!
helga says
almond flour ~ to make macaroons!
Linda says
I have never used chestnut or hazelnut flour. The nutella is something I really need to try! Think I need to do this. Almond flour now – use tons of it.
Erin Lembke says
Would love to try the hazelnut or chestnut, as they are new to me!
Cindy says
I’m intrigued by the flours altogether as I didn’t even realize that hazelnut and chestnut flours existed. I would especially love to try the hazelnut flour. I’m pretty sure it would make for some amazing cookies…and of course, I’d HAVE to try to this Nutella recipe! 🙂
Fingers are crossed!
vanessa wise says
I LOVE the idea of using hazelnut flour to make my own NUTELLA! My girls love it and even the COSTCO size jars don’t last in my house very long! I love NUTS.com…I’ve ordered from them before and when I’m able to bake, i do…but i’m so busy, i spend too much on retai gf items…sigh….thanks for posting and sharing!
Jess says
I am really curious about the chestnut flour but I’ve used hazelnut flour a couple times recently for recipes and I love the flavor it adds. Thanks for the giveaway!
Melissa @ glutenfreeforgood says
Wow, I just now read this blog post and I’m sure glad I did. This is a wealth of fun information. Thanks for putting this together, Shirley. Nutella was always reserved for backpacking trips. It’s not that healthy in it’s processed form, but this collection of recipes is amazing. Can’t wait to try some of them. Don’t enter me in the giveaway, just wanted to leave a quick comment. BTW, I have used both nut flours and like each one.
Melissa
Charly says
I would love to try the hazelnut and make nutella!
MelissaS says
Oh, I’ve been thinking of making Nutella cookies, but my son can’t have the dairy! I might try this kind. I have not tried nut flours before, but am very intrigued by them. Winning a sample would open new doors for me in the baking department!
Sarahlynn says
I would love the hazelnut flour to try this recipe!
Ana says
Hazelnut and almond flours would be the ones I am most looking forward to try!!
I will definitely try your hazelnut cocoa spread as it looks amaaaazingly good! And would also make a sweet potato almond cookie that we love at our home!
Great giveaway!
Ana
julie says
almond flour is the best for desserts
Cyndi says
Oh, I would love to win those nut flours. I especially would like to try making chocolate chip cookies using the hazelnut flour!
Rose says
I’ve used almond flour and hazelnut flour (esp with roasted hazelnut oil), but I’m intrigued to try chestnut flour, esp at holidays. I’d love to make rich, chewy bars. I’m getting hungry!!!
Molly says
I like almond flour, I am gluten free and add it to my baked goods for a delicious high protein gluten free flour!
Manon says
I would love some Hazelnut flour to make this ”Nutella” recipe !
Laila says
I use almond flour/meal LOTS! I have never used the hazelnut or the chestnut flours~ not sure of flavors and likeability vs cost. I’d love to get these flours and make the nutella-like spread (never had the real stuff either- LOL!) and some chestnut butter for starters. Where I’d go from there is a whole new direction!
Jessica says
I’m most interested in the almond flour. I’m a migraine sufferer who went GF, so I’m always looking out for something new to make.
Amy says
I would like either the hazelnut or the almond flour. Your recipe for the hazelnut spread is something I might try.
Erin says
I’m most interested in Almond Flour, for baking cookies!
However, after this post, I believe I will be mixing any/all of the nut flours into chocolaty goo, and putting it on everything. O.O
Linda F says
I’m most interested in the almond flour. I would use it to make cookies.
Linda F says
I like Nuts.com on Facebook
Kathy P says
I so to try the almond flour…and after seeing the nutella recipe oh my all flavored from real nuts.. must try them all. I have loved Nuts.com on Facebook and ordered from them.. awesome treats and now to get busy baking with the flours 🙂
Chris Loechel says
This sounds great……would like to try making this recipe.
veronica says
I am most interested in the hazelnut flour! And I would make delicious baked treats with cranberries and dark choclate!
Sarah says
I’d especially love to try the almond flour. I’ve never bought it, only made my own, and I’d love to compare the results. I’d probably make cookies with it!
Donna Gonzales-Vera says
I am very interested in making hazelnut butter out of the flour. My son and I are Nutella addicts too. Plus almond flour give breads and baked goods wonderfully moist flavor. The chestnut flour would give me an excuse to try a new recipe and perhaps fall in love with a new food item. Thanks for the recipe idea.
Mandy says
I love nuts.com! I would love the almond flour because my brother has started eating primal, and he made these delicious almond flour cookies that I couldn’t get enough of.
Caitlin says
I love almond flour! I would use it to make waffles and cake.
Susan in Salida says
I love nuts.com, too – order from them all the time. I use almond and chestnut flour all the time, but have not tried hazelnut flour, so I would like to try the hazelnut flour in some Christmas baking projects! Although that nut-ella looks wicked good…
Melanie Hartman says
I Would LOVE to try the Hazelnut Flour and am going to try making this spread! Hugs *Smile*!!!!
Kate Gillis says
I would like to make the Nutella with the hazelnut flour and put it on slices of crisp apple.
Adriana Regalado says
I would love the hazelnut flour, but I would first use the almond flour to make the crust for a chicken pot pie. Yum!
Carol Fabry says
I just received my first order from Nuts.com a little over a week ago and was very pleased with everything I got. So, I am sure that all three flours would be excellent. The chestnut flour sounds the most intriguing and might be just the thing to use for a crazy, mixed-up batch of nut rolls for the holidays! You never know until you try, right?
P.S. I liked Nuts.com on FaceBook right after my box of goodies arrived!
Laura says
I would absolutely love to try hazelnut flour from nuts.com. I have never even seen this flour! I would make hazelnut, cranberry biscotti!
Elaine says
I would love to try the hazelnut flour to make some delicious Christmas treats!
Vicky says
This look sooo indulgent Shirley! I love the recipe!
I would choose the chestnut flour because I’ve never tried cooking with it yet I believe it works wonderfully for cakes and cookies!
Janis S says
Thanks for picking me. I can’t wait to try the chestnut and hazelnut flours since I’ve never used them before.
Angela says
Well, I missed a bunch of your delicious posts while away, and managed to miss yet another giveaway….. it’s ok though, I will carve out some time this weekend, or week, and test out some of the recipes from your newblog and for sure, this New Newtella 😉
amber says
Hi Shirley,
I’m getting to this late, but wanted to express that I think this recipe is just fabulous! Thank you for sharing it with us on AFW!! 🙂
Hope you’re well lovely lady. Can’t believe it’s December. Hope all your Holiday planning is going well and your feeling great.
Sending Hugs and Holiday Cheer,
-Amber
April J Harris says
Shirley, it is so lovely to find a healthier, wholesome version of Nutella! Thank you for sharing this recipe with us at Hearth and Soul. Shared on the Hearth and Soul Facebook page. And I was interested to read that the tongue map theory isn’t true too! Hope to ‘see’ you at Hearth and Soul again this week!