Dairy free, low salicylate *Amines
Hi I'm Izzy, this is my first time on the blog!
This is a really COOL Nutella that is dairy free. Our family started the elimination diet for my brother and discovered that I need to be dairy free, and have moderate salicylates and no added flavours. There's been a lot of foods I have missed... so when I tasted this I was a "bit" excited.
Here is the recipe. We used a recipe from "Paradise to Plate" as a template. I hope you have lots of fun, and remember it doesn't matter if you don't get things right the first time when you learn to cook.
110g roasted cashews.
90g white sugar
100g block of Aldi's organic fair trade chocolate (dairy free)
15g good cocoa
100g soy milk
(mum here - I think you should be successful with coconut oil and coconut milk, plus the usual hazelnuts if you can tolerate the higher salicylates but not the dairy)
Lightly toast the cashews. Add to TM bowl.
Mill on speed 9 for 20 seconds. Scrape down.
Mix on speed 6 for at least 20 seconds and it becomes a smooth paste. Keep stopping and scraping if you need to.
Add the sugar and mix on speed 8 for about 10 seconds, scrape around the blades and sides of the bowl and repeat until well combined.
Add chocolate - broken into pieces and mill on speed 8 for 10 seconds
Add cocoa, nuttelex and milk and heat6 minutes, 50 degrees, speed 3
Once finished, puree for 20 seconds, gradually rising the speed from 1 to 9. Scrape into sterilised jars and keep refrigerated. Keeps for 14-21 days, (but it may disappear all of a sudden Hahaha).