Gluten free nutella hazelnut twists

3 Comments November 6, 2017 Rita Anastasiou

There are times, I think about sweets (mostly desserts) pretty much every day. Sometimes, there is an idea stuck in my head and I’m trying to execute it, most of the times successfully. My biggest challenge as a celiac patient is to replicate or mimic puff pastry. I’m pretty close, though! I think many of you can relate.I’ve seen them so many of them on Pinterest, yet I’ve never made them, not because I didn’t, but I couldn’t.

This time, I wanted to make Nutella twists. Many people use puff pastry, smothered with Nutella and sprinkled with hazelnuts. Can you only imagine how delicious that might be? I’ve seen them on Pinterest, yet I’ve never made them. Until now! I substitute puff pastry for my cinnamon roll dough and the results were stunning!

Soft gluten-free twists filled with chocolate hazelnut spread and sprinkled some toasted hazelnuts.  It’s impossible to eat only one!

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Gluten-free chocolate hazelnut twists

Makes: 8                Baking time: 15-20 minutes               Difficulty: easy

INGREDIENTS:

• 1 batch cinnamon roll dough
• 1/2 cup hazelnut spread
•  1/2 cup finely chopped hazelnuts

DIRECTIONS:

1. Prepare dough according to instructions. After beating the dough put the dough in the fridge for 20 to 30 minutes so it can harden a little bit.
2. Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.
3. On a floured surface roll the dough into a 13×7 inch rectangle. Spread hazelnut spread evenly over half of dough to within 1/4 inch of sides; sprinkle with hazelnuts.
4. Fold over the dough and press firmly to seal the edges. Cut into 8 (13-inch) strips. Twist each strip and place it on the baking sheet.
5. Bake 15-20 minutes or until golden brown. Immediately remove from sheet to cooling rack. Cool 5 minutes.

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Twists με κρεμα πραλινα σοκολάτα.

Βγαίνουν: 8           Χρόνος ψησίματος: 15–20 λεπτά      Βαθμός δυσκολίας: εύκολο

Εύκολα ζυμαρένια γλυκά με πραλίνα σοκολάτας και φουντούκια. Μόνο ένα δεν αρκεί!

ΥΛΙΚΑ:

• 1 ζύμη για ρολά κανέλας
• 1/2 κούπα αλειμμα πραλίνα σοκολάτας
•  1/2 κούπα ψιλοκομμένα φουντούκια

ΟΔΗΓΙΕΣ:

1. Προετοιμάστε τη ζύμη σύμφωνα με τις οδηγίες. Αφότου χτυπήσουμε τη ζύμη,  καλύπτουμε το μπωλ με μεμβράνη και τη βάζουμε στο ψυγείο για 20 με 30 λεπτά για να σκληρύνει λίγο περισσότερο. Με αυτό τον τρόπο πλάθεται πιο εύκολα. Αν η ζύμη σας είναι ελαστική, δε χρειάζεται ψύξη.
2. Προθερμαίνουμε το φούρνο στους 180 βαθμούς. Στρώνουμε ένα μακρόστενο ταψί με αντικολλητικό χαρτί και το αφήνουμε στην άκρη.
3. Σε μία ελαφρώς αλευρωμένη επιφάνεια, ανοίγουμε τη ζύμη σε ένα ορθογώνιο 33×17 εκ. Στη μισή ζύμη αλείφουμε την πραλίνα σοκολάτας, πασπαλίζουμε τα φουντούκια αφήνοντας περιθώριο στις άκρες περίπου μισό εκατοστό.
4. Διπλώνουμε τη ζύμη και πατάμε ελαφρώς τις άκρες. Κόβουμε σε 8 λωρίδες. Στρίβουμε την κάθε λωρίδα και την τοποθετούμε στο ταψί.
5. Ψήνουμε για 15-20 λεπτά ή μέχρι να πάρουν ένα χρυσό χρώμα. Τα αφήνουμε να κρυώσουν ελαφρώς.

Healthy homemade Nutella

12 Comments January 2, 2017 Rita Anastasiou

We all love nutella,or at least most of us. But if you check the ingredients on the label,you’d be surprised by the amount of sugar and palm oil is made of! Of course,we are not here to judge other’s nutrition habits. I admit that sometimes in the past (not that far back),I was eating nutella with the spoon. It felt so good!

Later on though as I was trying to maintain my weigh,which truth is  I struggle because I love baking and everything sweet. Also,I wanted my daughter to eat a bit healthier. Not that she’s eating junk food but she’s getting spoiled from her dad. (Surprise,surprise!)

All you need to make this smooth,rich  healthy homemade nutella is only 6 ingredients which you can easily find at any grocery store. Kids will love it! Spread it on a slice of bread,on your waffle or crepes,even french toast. Possibilities are endless!

 

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HEALTHY HOMEMADE NUTELLA

Yields: 8 oz jar                   Cooking time: 10-15 minutes           Difficulty: easy

 

INGREDIENTS:

• 2½ cups hazelnuts
• 2 tsp. vanilla extract
• ⅓ cup cacao powder
• 1/3 cup honey
• ¼ tsp. sea salt
• ⅔ cup whole milk

DIRECTIONS:

1. Roast hazelnuts at 400 for 10-15 min. Remove skins and blend in food processor to make nut butter. If the mixture is too thick,add few drops of honey.
2. Blend in remaining ingredients adjusting amounts to taste.
3. Store in the fridge in an airtight container.

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ΣΠΙΤΙΚΗ ΝΟΥΤΕΛΑ

Μερίδες: ένα βάζο 225 γρ.        Χρόνος ψησίματος: 10–15 λεπτά       Βαθμός δυσκολίας: εύκολο

Μία υγιεινή εκδοχή του αγαπημένου μας αλλείμματος. Πλούσια σε γεύση,χωρίς πολύ ζάχαρη και εύκολο!

 

ΥΛΙΚΑ:

• 2½ κούπες φουντούκια,ωμά
• 2 κουταλάκια του γλυκού εκχύλισμα βανίλιας
• ⅓ κούπας σκόνη κακάο (χωρίς γλουτένη)
• 1/3 κούπας μέλι
• 1/4 κουταλάκι του γλυκού αλάτι
• 2/3 κούπας γάλα πλήρες.

ΕΚΤΕΛΕΣΗ:

1. Ψήστε τα φουντούκια στους 200 βαθμούς για 10 με 15 λεπτα. Αν αγοράσετε φουντούκια ψημένα παραλλείψτε αυτο το βήμα.
2. Αφαιρέστε τις φλούδες από τα φουντούκια και ρίξτε τα σε ένα πολύ δυνατό μπλέντερ και πατήστε μέχρι να δημιουργηθεί μία κρεμώδης πάστα από τα φουντούκια. Ρίξτε λίγο μέλι, αν δε σχηματίζεται η πάστα.
3. Προσθέστε τα υπόλοιπα υλικά και πατήστε μέχρι να ομογενοποιηθεί το μείγμα. Αν ειναι πικρο,προσθέστε περισσότερο μέλι. Αν ειναι πηχτό,προσθέστε περισσότερο γάλα.
4. Βάζουμε το άλλειμμα σε ένα αεροστεγές μπωλ και διατηρούμε στο ψυγείο.

Banana cake with Nutella frosting (gf)

3 Comments June 13, 2016 Rita Anastasiou

Please raise your hand if you are a banana cake lover… Now raise both hands if you love Nutella over anything baked! I’m a huge banana cake lover,the fragrant ripe bananas make the cake so moist and scrumptious!

I was thinking of a sweet crepe flavor combination I like: Nutella,banana and coconut. Probably,I was drooling  as usual.As I start dreaming of that crepe,my thought bubble said “Why not a banana-coconut cake with nutella?” That’s when  my research on Pinterest for a great banana cake,began and I found this exceptional recipe from Cooking Classy. Of course I made my tweaks and the result was stunning! Moist,light and well-balanced flavors that will make you asking for more!

Photo inspired by Cooking Classy

I’m telling you people,this cake is dreamy!

 

Ingredients:

• 1 1/3 cups (286g) granulated sugar
• 1/4 cup (2oz) unsalted butter, softened
• 1 cup (228g) sour cream
• 2 large eggs
• 1 1/2 cups (368g) mashed overripe bananas (from about 3 large)
• 2 tsp vanilla extract
• 1 1/2 cups gluten free all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup shredded coconut
• 1 tsp baking soda
• 1/2 tsp salt

For the Nutella frosting:

• 2 cups heavy cream
• 1 cup nutella

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Directions:

For the cake:

1. Preheat oven to 350 degrees.
2. Butter a  10 by 10 inch baking pan and set aside.
   In a large bowl, using a hand mixer,cream together sugar and butter then mix in sour cream and eggs. Don’t forget to scrape down the bowl during the process.
3. Stir in mashed bananas and vanilla extract. Add the flour,coconut, salt,baking powder and baking soda then mix well.
   Pour batter into prepared baking pan, spread into an even layer and bake until toothpick inserted into the center comes out clean, about 33 – 38 minutes. Cool completely on wire rack before frosting.

For the frosting:

1. Pour Nutella in a medium bowl and set aside.
2. In a medium bowl whisk with a hand mixer,(or by hand if you are traditionalist!),until soft peaks form.
3. With a rubber spatula,add gradually the whipped cream into the nutella and fold gently. Fold until well incorporated.
4. When is done,spread the frosting on the cooled cake. Sprinkle some shredded coconut if you like and keep refrigerated.

 

Pillowy nutella frosting!

 

Strawberry Nutella hand pies (gf)

5 Comments June 6, 2016 Rita Anastasiou

 

Season of the strawberries is here and so is summer! There are so much to love about summer,walks at  the beach under the warm sun, the food is getting as lighter as possible and the desserts fruitier and fragrant!

Now, let’s put our forks and knifes down,for a little bit because it’s time for hand pies! I love the versatility of hand pies, savory with cheese,meat or veggies or sweet with chocolate,or juicy fragrant fruits for the sweet lovers,like myself.

Flaky,buttery pie pockets stuffed with Nutella and organic strawberries. As both of the filling ingredients bake,they unite into a chocolatey and fruity sauce,hard to resist! Isn’t one of the perfect combinations with Nutella? Oh my goodness! For those who are a bit hesitant about the sweetness of the pies,I assure you, it’s not overwhelming at all.

Let your fingers cover with flakes of buttery pie crust and enjoy the filling oozing out of it!

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STRAWBERRY NUTELLA HAND PIES

Yields: 8-10           Cooking time:  15-18 minutes      Difficulty:easy

INGREDIENTS:

For the dough:

• 1 1/2 cups gluten free  all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (2 sticks or 225 grams) cold unsalted butter, cut into cubes
• 1/2 cup cold sour cream

For the filling:

• 3/4 cup Nutella
• 2 cups diced strawberries
• 1 tablespoon sugar,depends on the sweetness of the strawberries
• 2 teaspoons gf all-purpose flour
• 1 large egg
• Crystal sanding sugar

INSTRUCTIONS:

Make the dough:

1. In a large bowl,whisk together the flour, salt and baking powder.
   Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture looks like wet sand.
2. Stir in the sour cream,don’t worry if the dough becomes wet. Then turn the dough out onto a well-floured work surface.
3. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch (20×25 cm) rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
   Rotate the dough 90º and roll it out again into an 8×10-inch (20×25 cm) rectangle. Repeat once more then wrap it  in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
   To make the filling:
   In a small bowl, combine the diced strawberries with the flour and sugar, tossing to combine. Set aside.
   Assemble the pies:
4. Preheat the oven to 425ºF (220 C)
   Remove the dough from the refrigerator and roll it out to a 14×14-inch (35×35 cm) square. Always floured surface.
   Using a 3-inch (3.5 cm) circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough.
5. Place  the dough circles on a  parchment paper-lined cookie sheet. Spread a portion of the Nutella in the centers of half of the dough circles leaving a  border around the edges. Spoon a small portion of the strawberries atop the Nutella.
6. Place a second dough circle atop each filled circle then use a fork,or just your finger, to seal the edges of each pie. Whisk together the egg with the water to make an egg wash. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
7. Sprinkle the pies with crystal sanding sugar.
8. Bake the pies for about 15-18 minutes, or until they’re golden brown.
   Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

Notes: 

The dough might not be as the regular pie dough,and that’s normal. To prevent the knife sticking in the dough while cutting the vents,dip the sharp edge in the flour.

Recipe adapted by Just a taste

 

Nutella Latte

6 Comments October 26, 2015 Rita Anastasiou

Weather is getting colder and we all need a cup of warm coffee to wake us up! I am one of these people who love coffee in desserts,sauces (both savory and sweet) and sometimes like a meat rub. It’s superb!

Toaday,we are going to level up our coffee and add some Nutella. That delicious chocolaty,rich and luscious spread that is been loved for many and hated by few. What’s better than adding Nutella in your coffee!Hm? Beautiful frothy nutella coffee latte!

 

Ingredients:

• 1 cup strong brewed coffee (filter or instant)
• 1/4 cup milk
• 2 tablespoons Nutella.

Directions:

1. In your magic bullet,or blender,mix all the three ingredients and pulse for 2-3 seconds until well incorporate.
2. Pour in a mug and top it with whip cream.

For a vegan option:

• substitute the skim milk with almond milk
• and the nutella with that sugar free and vegan “nutella”

 

Homemade nutella. (vegan,gluten free and sugar free)

2 Comments September 30, 2015 Rita Anastasiou

Cacao,vanilla and sugar. We all know they taste good. But what is more important is,how to make something scrumptious,sweet,luscious with the richness of the cacao and the beautiful aromas of the vanilla. A real temptation! Something,though,not overloaded with sugar and packed with calories. Well,that now has become a challenge!

As a kid, I have always loved chocolate hazelnut spread,cookies,cake and cheesecake,and as an adult,too! Who doesn’t?You see,chocolate is so addictive,it can be eaten as breakfast,brunch,lunch,dinner.

Growing up as a Greek, they are a lot of traditions to follow and some of those are making cookies for every occasion and celebration,baklava,syrupy cakes because it’s most likely an unwritten law. “You can’t pay a visit without buying something sweet or making it!” It’s preposterous! Cooking with heart and soul! That’s my heritage and my prerogative…The warm hospitality someone can offer you…

I have a crystal-clear memory of sneaking in the kitchen,enjoying secretly and silently a jar of a chocolate hazelnut spread,with my always loyal and foodie partner in crime,my little brother… Of course,few times we got caught by our mother. There has always been a lot of hidden sweets in our house. But our mother,was making us either a cake or baking cookies,tarts and sweet pies,without to much sugar. Wherever she could,she was substituting sugar with pure honey,an ingredient full of protein and vitamins.

An irresistible healthy version of chocolate hazelnut spread! The presence of hazelnuts and cocoa is profound, and cohesive.

 

Prep time:10 minutes

serves: 2 cups

INGREDIENTS:

• 2 ½ cups hazelnut,roasted
• 2 tbsp vanilla extract
• 1/3 cacao powder
• ¼ cup date syrup,or pureed dates,or 1 1/2 teaspoon Stevia powder
• ¼ tsp sea salt
• 1/2 cup almond milk.

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INSTRUCTIONS:

1. In a food processor or a high speed blender,add the hazelnuts. Blend until the hazelnut has become a smooth butter.
2. Add the rest of the ingredients to the food processor or blender,and blend until it turns into a smooth spread.
3. You may need to add more milk,to get that spread consistency.
4. Store it in an airtight container in the refrigerator.

Orange-chocolate brioche

1 Comment July 3, 2014 Rita Anastasiou

It was nearly ten years ago,when I first  ( and last time!) ate brioche… I was a trainee at Athenaeum Intercontinental Hotel in Greece and while I was getting ready for my shift,I saw those beautiful babies starring at me…! They just got out of the oven and it was impossible for me,as a foodie,not to try! ( I had to know what I was serving to people,right?) I instantly fell in love with that bread! So fluffy and buttery!

Unfortunately,a month later I found out about my celiac,and of course the disappointment was huge… Leaving in a small country,like Greece,that celiac is not well-known to people and the gluten free products are extremely expensive and shipped either Germany or Italy..  Right now,there are greek companies that make the most mandatory,to service, gluten free products.

Luckily,I moved to U.S and my luck has changed completely! There is a big selection of gluten free products that there not so different as the regular products. Maybe slightly different in some products.

So, 10 years later I was looking for brioche recipe and I found a great one! Of course,I couldn’t resist but made a few changes. Found the recipe here. Is a great site!

 I added:

• Zest and juice of an orange
• 1 teaspoon of vanilla extract
• 1  tbsp. of cocoa powder
• 1 tbsp. Nutella

I split the dough in half,before it rises the first time. In one half I added the orange zest and juice and on the other half I added the cocoa and the Nutella.

I used vanilla extract for both doughs.

 

The results are amazing! So scrumptious and fluffy!

I bake them in a muffin tin,but I made the mistake to use muffin cups. Don’t make the same mistake! Unless,are well greased.

 

4 ingredient mini mocha souffle with raspberries!

5 Comments October 7, 2013 Rita Anastasiou

All the three of us,George,Anna and me,had been sick for about a week and the strangest of all is that Anna has more energy than ever and big appetite,whereas her father and me were  barely eating twice a day! I was so sick that I couldn’t even eat chocolate…It was THAT bad!

 Good thing is,we recovered ,that’s why I’ve made a quick and easy chocolate souffle,to gain the lost pounds that we lost from sickness…! I just found an excuse to eat something sweet…!!

The ingredients that you need are:

• 1 cup of Nutella
• 2 eggs
• raspberries
• 1 tbsp. instant coffee

That’s it!!

Preheat the oven at 350 F.

Beat the eggs in the highest speed in a hand mixer until they are double their size and creamy.

In a medium bowl put the Nutella and put it in the microwave for about 30 seconds.

Fold the 1/3 of the egg mixture in Nutella and then add the rest. Then add the coffee and mix again.

Place mini muffin cups on a mini muffin tin,add the mixture and then put a raspberry on the center.

Bake for 13 minutes.

Let them cool for 10 minutes and then devour them!

Their center is moist,fruity and  the house had the smell of baked nutella!

Of course you can put any fruit you want. I always have raspberries on my fridge.

 

There are perfect with a glass of milk,cup of tea or a cup of coffee!

 

The last minute carrot/orange and chocolate cupcake…!

5 Comments July 22, 2013 Rita Anastasiou

Everybody knows that kids are the pickiest critics,and when it comes to taste a food or a sweet goody,then it becomes really tough! We were going to visit some friends with George and Anna,and I wanted to make some cupcakes,(alcohol free of course!)as quick as possible! I tried to find some combinations,that kids will love when they’ll put them in their eating hole!

A combination that I love is orange and carrots.The acidity of the orange with the sweetness of the carrot makes a very delightful cupcake together with the fluffy and airy consistency! And of course,CHOCOLATE! All the kids love chocolate..and some bigger kids,too!So,here we go..!Carrot and orange cupcake and chocolate,Nutella cupcake with coconut flavor. Coconut is an amazing ingredient…!It gives that light  kick  that makes the cake of food,vivid!

What we need:

• 2 large eggs
• 1/2 cup granulated sugar
• 3/4 olive oil
• 1 cup plain yogurt
• zest and juice of an orange
• 2 cups  quinoa flour
• 1 tbsp baking powder
• pinch of salt
• 2 shredded carrots
• 1/2 cup semisweet  chocolate chips
• Nutella
• 1 tsp coconut extract

For the topping:

• Shredded coconut
• shredded hazelnuts
• Melted chocolate chips
• caramel sauce. I prefer to make my own caramel sauce,but if you want you  can buy one.

It makes 15 cupcakes.

How to make the cupcakes:

Preheat oven at 350 F.

Whisk together eggs and sugar for 2 minutes. Add the oil,yogurt, the juice  and zest of the orange and whisk again.

Add quinoa flour, the baking powder and salt.

Divide the  mixture into two different bowls. In one bowl add the shredded carrots and mix well. In the other one add the coconut extract and the melted chocolate chips and whisk well,until combine.

Fill the 2/3 of the muffin tins,in the chocolate cupcakes,put in the middle a teaspoon of Nutella. Bake for 15-20 minutes. The chocolate cupcakes bake them for 10 minutes.

When they are done,let them cool in a rack.

Add the topping.I put the melted chocolate in the chocolate cupcakes and the caramel sauce in the carrot/orange cupcake. If you want you can make a quick glaze with 2 tablespoons of milk and 1 cup powdered sugar,whisk and it’s done! Put the top of the carrot cupcakes into the glaze and then into coconut. Just play with them!

And that’s what left!

When banana meets Nutella…!

2 Comments June 4, 2013 Rita Anastasiou

Banana and Nutella..a classic and tasty combination that few people can resist! I found a banana recipe on a cook book and I made it months ago when I was still pregnant..! So, I put them in a muffin tin,add a Nutella frosting and voila! It’s easy,fast and very delicious!

You’ll need:

• 1/2 cup unsalted butter,room temperature
• 1 1/2 cup sugar
• 2-3 soft bananas
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 gluten free flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk and 1/2 tsp white vinegar OR lemon juice
• almond flakes for decoration

For the frosting:

• 1 cup butter
• 2 cups powdered sugar
• 2/3 cup Nutella
• 1 tsp vanilla extract
• pinch of salt
• 2 tbsp heavy whipping cream

How to make it:

Preheat the oven at 350F.

Beat the butter and add gradually the sugar. Puree the bananas and add them to the butter and sugar mix,add the eggs and vanilla.Mix well.

Then,add the flour, salt and baking soda and the milk mix slowly.

Pour into the muffin tins  half of the batter,in the center of the muffin tin put a tsp Nutellaand fill the 2/3 of the muffin tin with the rest of the batter. Bake for 20 minutes.

When they are done llet them cool on a baking rack.

While the cupcakes are baking is time to make our frosting. Save some time 🙂

Beat together the salt and the sugar. Add Nutella, vanilla and salt and whip for 30 seconds.

Add the cream.

When the cupcakes are cool,put the frosting on top and refrigerate.