I’m super excited that I have bought a ‘Thermomix’ (haha, forget shoes and clothes, I know how to rock a kitchen gadget ha!) It’s been on my list of ‘Things I want’ for some time and I am still a little shocked that I now actually own one (it’s pretty much the same feeling I get when I look at my little dog each morning – shock, disbelief, then overwhelming love, and for her, it’s been 6 years! Haha). If you haven’t heard of these babies then take a look at their website (Thermomix), or if you hate having to click on links and stuff, I’ll sum it up for you. It’s a magic machine that chops, slices, grates, purees, blends, juices, COOKS, steams and weighs stuff – all in one compact thingy-majig! Awesome!
The Thermomix demonstration was awesome and produced a jar of cashew/ hazelnut butter. Once the lovely Liliana left I was wondering what on earth I was going to do with it – my first thought was some kind of muffin but then I stumbled upon a recipe from Elana’s Pantry. I’m a huge fan of Elana and hers was the first recipe book I bought when my specialist told me to follow a stone-age (paleo) diet. Being rubbish at following recipes and ‘winging-it’ being my middle name, I did a little subbing. Firstly I doubled the recipe, then I omitted the salt (the nut butter was salted enough for my taste buds), I also used erythritol (see below for more detail) and used a bigger baking tin (a’hem, it was actually a small roasting tin, but hey it worked!). I also melted some 90% dark chocolate to drizzle over the top, just because it looks pretty! The result really impressed as it was spongy and light, something you don’t tend to get when using paleo flours such as almond or coconut.
The greatest thing is, that If you wanted to sub the nut butter with seed butter (making it nut free) it will work brilliantly (I’m pretty much a pro at working out what will and won’t work sub wise, based on my own trial and error with similar recipes). The sweetener is also interchangeable. However, depending on the type you use, will depend on the sweetness. If using stevia, you’ll want to add in less (half the measurement) otherwise it will be too sickly. Coconut sugar, xylitol, honey and maple syrup will work well and you can use the same measurement as you would erythritol.
If you wanted to add in some texture you could easily add in some chopped nuts, chai seeds, a handful of chocolate buttons or just sprinkle some seeds over the top.
Original recipe can be found at Elanas Pantry
Now before plodding on to the recipe I wanted to add a final note about erythritol, as it can be considered a ‘grey area’ in the paleo world. Erythritol is a low carb favourite as it has a glycemic index of 0, with (approx.) 0.2 calories per gram. Made by fermenting whole plant pulp, erythritol is a sugar alcohol (also known as a polyols). Plant alcohols are called so, because their molecule and structure is partly like a sugar molecule and partly like an alcohol molecule. It’s also preferred by many as it tastes very similar to sugar, but unlike other sugar alcohols (xylitol or sorbitol) it’s easier to digest, doesn’t affect blood sugar or insulin and doesn’t tend to cause gastrointestinal distress. However, be cautious when choosing a brand because it is usually derived from corn stalks (so it’s not technically 100% paleo, but can sometimes be derived from the monk fruit). If like me, you struggle to tolerate other forms of Paleo sweeteners, it’s best to buy from companies or brands that obtain their product from Non-GMO sources (Swerve are a great brand – with other companies, I would suggest you check the labeling).
Macros – base on 12 bars
I have worked the macros out based on using hazelnuts and blending them into nut butter (I have a thermomix which is powerful enough for me to be able to make my own nut butters etc). The macros may differ if you use shop bought so please bare that in mind.
Net Carbs 3.7g
Print Recipe Hazelnut Breakfast Bars
Line a small roasting tin with some greaseproof paper and turn the oven on to 180’.
Place the nut butter (seed butter, if subbing), erythritol, maple syrup and eggs into a blender (thermomix or into a bowl and using a hand electric whisk) and blitz until creamy thermomix users use number 6 for 8 seconds)
Add in the salt, vanilla, cinnamon and baking soda and blitz again for a few more seconds until the ingredients are combined. (Thermomix users Nubmer 4 for about 5 seconds)
If adding in nuts, seeds etc add in now and use a spoon or spatula to combine; alternatively for a crunchy topping leave out now and add in at the next step.
Pour the mixture into the lined baking tray and smooth out evenly. If you want a crunchy topping sprinkle over now.
Place on the top shelf and cook for 15-20 minutes (depending on how hot your cooker gets. To test, insert a skewer into the middle, it should come out clean)
Once cooked, using the edges of the baking paper, pull the cake out of the tin and place onto a chopping board.
While still hot (carefully) use a long knife passed between the paper and the cake to remove the greaseproof paper.
Gently (and slowly) cut the cake into sections (2 slices lengthways and 2 width ways).
Place the squares onto a cooling rack and leave to cool for about 20 minutes.
During this time, or later once they are cool, melt the chocolate squares in the microwave (approx. 50 seconds, but keep a watchful eye) and using a spoon, drizzle over the squares.
Allow the chocolate to cool (yeah right!) or serve and enjoy!
To keep (if they last that long) place in a plastic tub with a lock lid to keep fresh. They will last up to 3 days (after then, they will start to get soft but are still good to eat). - Enjoy 🙂