BANANA FLAPJACKS AND HOMEMADE CHOCOLATE HAZELNUT SPREAD
Use a good quality blender to whip up these recipes in minutes. We suggest the Breville Kinetix Blender.
1 ripe banana
1 cup oats
¼ cup milk
1 tbsp baking powder
1 tbsp apple cider vinegar
1 tbsp honey, plus extra to drizzle
1 tsp vanilla essence (optional)
½ tsp cinnamon (optional)
Place all ingredients in your blender and blitz until smooth
Allow the batter to rest for 15 minutes to thicken. In the meantime, preheat a pan over medium heat
Pour ¼ cup batter into the pan for each flapjack. Cook for 1-2 minutes, or until the surface starts to bubble. Flip and cook for another 1-2 minutes. Repeat until all the batter is used up.
Drizzle with honey or sprinkle with toppings of your choice. Serve warm.
Home-made Hazelnut chocolate spread
Makes 2 cups
2 cups raw hazelnuts
¼ cup cocoa
¼ cup honey
3 tbsp coconut oil
1 ½ tbsp. vanilla essence
½ tsp salt
Preheat oven to 200 degrees Celsius
Spread out the hazelnuts on a baking tray and roast for 6-8 minutes. Rub them together in a paper towel to remove the shells.
Place the nuts in your blender. Blitz until they form a smooth paste, approx. 10 – 15 minutes.
Add all the remaining ingredients to the blender and pulse on and off for 10 minutes until smooth. Store the spread in a glass jar at room temperature.
*Recipe courtesy of Livingspace magazine