Something to put on a slice of bread today.

Dziś coś na chleb.

Not much to write today. I feel like doing something to reinflate my brain. This spread is quick to make and quick to go, perfect for a breakfast sandwich.

This is a slight modification of a recipe from Jadłonomia – a vegan food blog.

Planning

None.

Ingredients

• 300 g hazelnuts
• 30 g cocoa powder
• 150 g milk, or a milk substitute (I prefer the latter, as the spread stays good for longer; oat drink is ok)
• 80 g some sugar syrup (agava syrup works for me, this time I used maple syrup). Gosia uses more, it got a bit too sweet for me already

Preparation

1. Roast your hazelnuts in 180 C for about 10 minutes – watch them, as you should reshuffle them once or twice during the process. You will see the skin crack on them – this is enough

   

   Roasted hazelnuts

2. Peel the skin of the hazelnuts. It will be easy after roasting. It doesn’t have to be perfect

3. Put the nuts into the blender and blend finely

4. Add sugar syrup and blend some more

5. Add milk. You can leave a bit to fine tune the final result. It may be a bit runny without the cocoa

6. Add cocoa, continue blending until you get a uniform mix

Hazelnut-cocoa spread

And that’s it. Just remember not to add cocoa powder first as it will make the mixture thick and difficult to blend (I did this wrong).