Wake Up to nutella Hazelnut Spread


I have to admit, I had not eaten nutella until very recently and this is basically a result of desperately trying to get Toddler Boy to eat breakfast. Nowadays more often that not, it’s a breakfast buffet and nutella is offered as an option. Breakfast is the most important meal of the day and so I realise how important it is to try to encourage him to eat something. I must be quite unusual in not having had it, as nutella was launched in the UK in 1964 and is the number 1 sweet spread in the UK! Having eaten a fair amount of it recently, I know why, it’s simply really yummy.

Helpfully, I got invited along with a few other mummy bloggers to a breakfast at Legoland Windsor to find out even more about the importance of breakfast, healthy eating for kids, how to tackle eating issues and to meet some of the team behind the brand. It was a fab memorable day. Best of all, we got to hear about lots of lovely healthy ways to use nutella and even experienced a practical cookery demonstration from celebrity chef Alan Coxon. I found it all really helpful and it was great to actually be shown how easy it is to make some healthy fun breakfasts. I was inspired to use wholemeal wraps with Nutella and frozen berries, and this has proved very popular for breakfast and lunch. It had not occured to me to think this but of course, you can also add nutella to smoothies and dips, its all about experimentation and fun. Even your 6 month old could do a bit of ‘cooking’ with Nutella.

There are lots of preconceptions about nutella, mainly that its essentially a chocolate spread. In actual fact its a hazelnut spread with some added Cocoa. Each 15g portion (two teaspoons) contains two whole hazelnuts, some skimmed milk and cocoa. If you have Nutella instead of butter you will actually be having less fat!

Nutella will be launching their great new website ‘Wake up to nutella’, on the 31st August.The website has loads of facts about nutella, I was interested to hear how it was invented during WWII as a result of rationing of Cocoa beans.

Not so Single Mum is running a Nutella Carnival where you will be able to find loads more inspiration for cooking with nutella on the 31st August.

Just so you know, Legoland was a great idea, in practice with two toddlers in the school holidays it was not so great. I stood watching, praying it didn’t rain whilst they went round and round and round on the Fairytale Ride and up and down and up and down on the Helicopters; the two rides that were accessible to toddlers and not requiring nearly an hours wait. We ate chips for lunch and MacDonalds for dinner. The kids loved it. I’m still recovering!

Nutella is quickly establishing itself as a firm family favourite and store cupboard essential. I thought you might like to try one of the recipes we were given, as we all love banana bread, this seemed like an obvious one and I’m itching to cook it myself. If you want me to send you some more recipes just drop me an email.

Nutella Whole Wheat Banana Bread
Serves 16
Ingredients
6 tbsp nutella 125g sunflower margarine 8 tbsp liquid honey 2 large eggs 3 large, very ripe bananas, mashed 1 tsp (5 mm) pure vanilla extract 140g (250 ml) whole-wheat flour 140g (250 ml) all-purpose flour 1 tbsp (15 ml) baking powder 1/2 tsp (2 ml) baking soda 1/2 tsp (2 ml) salt
Topping 4 tsp (20 ml) large porridge oats 1 tsp (5 ml) honey

Method
1. Preheat the oven to 180ºC (350ºF).
2. Place the nutella in a clean plastic sandwich bag and squeeze the spread into one corner. Reserve.
3. Beat the margarine with an electric mixer or wooden spoon in a large bowl until fluffy. Beat in the honey until light. Beat in the eggs, adding one at a time. Stir in the bananas and vanilla until well incorporated.
4. Combine the flours with the baking powder, baking soda and salt in a separate bowl. Blend the dry mixture into the wet mixture until fully combined. Scrape a third of the batter into a lightly greased, 9 x 5-inch (2.5 L) loaf pan; smooth evenly to the edges of the pan.
5. Cut the tip from one corner of the nutella-filled bag and squeeze half of the nutella in a zig-zag line of over the surface of the batter. Top with another third of the batter and pipe the remaining nutella in a zig-zag over the surface of the batter. Top with remaining batter and smooth the top.
6. Topping: Sprinkle the oats evenly over the batter.
7. Bake the loaf on the centre rack of the oven for 55 to 60 minutes or until the top springs back when lightly touched. Drizzle the top with honey. Cool in the pan on a rack for 10 minutes. Turn out the loaf and cool completely before slicing.

Tips Slices of loaf can be individually wrapped and frozen and then thawed overnight to be ready for the next day’s breakfast. If the kitchen is cold and the nutella is firm, heat it in the microwave for 10 seconds or until soft enough to squeeze over the batter. Serve with a fruit salad and a glass of milk for a complete breakfast.
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