My sisters and I would joke about the role a jar of Nutella played in our lives.
This delicious chocolate spread was certainly a wonderful stress reliever during those angst-filled teenage years — and nothing beat a spoonful of this sweet treat on a slice of crusty bread.
Then — we started baking and creating with this iconic, hazelnut-infused treat. Made great desserts, fabulous in cookies and was always at the ready when you needed a quick pick-me-up.
Here’s a selection of recipes courtesy of Nutella that can be pressed into service any time of day, or night! Check out Nutella.ca for further ideas and note, you can use your favourite chocolate spread in any of these recipes.
Bananalicious Pancakes
Ingredients:
- 1 cup (175ml) whole-wheat flour
- ½ cup (125ml) quick cook oats
- ½ cup (125ml) all purpose flour
- 1½ tsp (7ml) baking powder
- 2 eggs
- 1 cup (250ml) buttermilk
- 1 cup (250ml) low fat milk (2% or less M.F.)
- 2 Tbsp. (30ml) brown sugar
- 1 tsp. (5ml) pure vanilla extract
- 1/3 cup (75ml) chocolate spread
- 2 bananas, sliced
Directions:
In a large bowl, whisk together whole-wheat flour, oats, all purpose flour and baking powder well. In a smaller bowl, whisk together eggs, buttermilk, milk, brown sugar and vanilla until sugar is dissolved.
Pour egg mixture into flour mixture and whisk just to combine.
Heat a non-stick griddle or fry pan sprayed with cooking spray over medium heat. Spoon small dollops of batter (about 2 to 3 tablespoons) onto pan and cook until small bubbles appear around edge of pancake and surface appears slightly dry, flip and cook other side until lightly golden brown.
Spread each pancake with a little chocolate spread. Layer a few slices of banana on each pancake and then stack three or four of them one on top of the other. Serve with a glass of milk or 100% fruit juice.
Serves 4.
French Toast Cups
Ingredients:
- 3 eggs
- ¾ cup (175ml)low fat milk (2% or less M.F.)
- 1 tsp. (5ml) pure vanilla extract
- ½ tsp. (2ml) ground cinnamon
- 6 slices whole grain bread
- 1/3-cup (75ml) plain low fat Greek yogurt (2% or less M.F.)
- 1 tsp. (5ml) sugar
- ¼ tsp. (1 ml) orange zest
- 1 cup (250ml) fresh berries (strawberries, blueberries and raspberries)
- 1/3 cup (75ml) chocolate spread
Directions:
Pre-heat oven to 350F (180c). Spray a 6 muffin, non-stick muffin tin with cooking spray
In a large bowl, whisk together eggs, milk, vanilla and cinnamon. Dip each slice of whole grain bread in the egg mixture one at a time lightly coating both sides. Gently press each slice of bread into the muffin cups.
Bake for 10 to 12 minutes or until muffin cups are cooked and golden. Remove from oven and let cool for five minutes.
Meanwhile, in a small bowl, combine yogurt, sugar and orange zest. Divide chocolate spread equally between the 6 cups, spreading on the inside. Spoon in some yogurt and top with fresh berries.
Serves 6.
Breakfast Muffins
Ingredients:
- 1 cup (500ml) all purpose flour
- ¾ cup (175ml) whole-wheat flour
- ¼ cup (60ml) quick cook oats
- 1 tsp. (5ml) baking powder
- 1 tsp. (5ml) baking soda
- ¾ cup (175ml) low fat milk (2% or less M.F)
- ¾ cup (175ml) unsweetened applesauce
- ¼ cup (60ml) honey
- 1 egg
- 1 tsp. (5ml) pure vanilla extract
- 1 cup (250ml) fresh or frozen raspberries
- ¾ cup (175ml) chocolate spread.
Directions:
Pre-heat oven to 375F (190C). Spray a 12 muffin, non-stick muffin tin with cooking spray.
In a large bowl, whisk together, flours, oats, baking powder and baking soda. In another bowl, whisk together milk, applesauce, honey, egg and vanilla. Add wet ingredients to dry ingredients and mix just to combine. Fold in raspberries and spoon batter equally between the 12 muffins.
Bake muffins for 19 to 20 minutes or until a toothpick inserted in centre of muffin comes out clean. Let muffins cool completely.
Slice muffin open and spread with 1 Tbsp. (15ml) of chocolate spread. Muffins can be made ahead and frozen.
Makes 12 muffins.
Breakfast Bars
Ingredients:
- ¾ cup (175ml) all purpose flour
- ¾ cup (175ml) whole-wheat flour
- ¼ tsp. (1ml) baking soda
- ¼ tsp. (1ml) baking powder
- ½ tsp. (2ml) ground cinnamon
- ¼ cup (60ml) sugar
- ¼ cup (60ml) melted butter or non-hydrogenated margarine
- ¾ cup (175ml) unsweetened applesauce
- 1 egg, lightly beaten
- 1 cup (250ml) trail mix*
- ½ cup (125ml) chocolate spread.
Directions:
Pre-heat oven to 350F (180C). Coat an 8x8-inch baking pan with cooking spray. In a large bowl, whisk together flours, baking soda, baking powder and cinnamon. In another bowl, whisk together sugar, butter or non-hydrogenated margarine, applesauce and egg. Add applesauce mixture to flour mixture and mix just to combine.
Gently fold in trail mix and spoon into baking pan. Smooth surface.
Bake for 25 to 30 minutes or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes and turn out onto a cutting board. Let them cool completely. When cool, cut into 10 bars. Spread top of each bar with chocolate spread.
* Signature trail mix is made up of equal parts of sunflower seed, raisins, cashews and pumpkin seeds.
Makes 10 bars.