E a s y P e e z y N u t e l l a P i z z a
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
SERVES: 4-6
Y o u w i l l n e e d:
Home made nutella:
2 cups raw hazelnuts
1/4 cup cacao powder
1 cup organic full fat coconut milk
6 tbsp of rice malt syrup (or 4 tbsp maple syrup)
1/2 tsp natural vanilla extract
Pinch himalayan salt
Pizza:
1/3 cup of home made nutella
2 flat breads (bfree are a great gluten free alternative)
1/2 cup of strawberries
1 banana
1/3 cup of nuts of choice (chopped)
L e t s m a k e i t:
Nutella:
Preheat oven to 180°C. Place hazelnuts onto baking sheet and roast for 15 minutes until nuts are slightly brown. Place roasted nuts into the fold of a kitchen towel and gently massage until most of skins come off. Place peeled hazelnuts into food processor and process until creamy smooth (8-10 minutes), making sure to scrape down the sides sometimes. Add the remaining of the ingredients and process again until smooth. Store in an airtight glass container or jar for up to 7 days.
*Tip: Sugar free use Stevia to taste in place of syrup
Pizzas: Lay out your flatbreads on top of a large baking tray. Spread home made nutella over both the flatbreads. Place flatbreads in the oven and bake for 10-15 minutes, until the flatbread is golden brown. Decorate with strawberries and banana, then sprinkle over the almonds. Cut into triangles to serve.
