{"id":227,"date":"2016-01-11T22:50:59","date_gmt":"2016-01-11T22:50:59","guid":{"rendered":"http:\/\/pixiedustgourmet.com\/?p=227"},"modified":"2016-01-28T15:37:41","modified_gmt":"2016-01-28T15:37:41","slug":"guilt-free-paleo-nutella-bread-really","status":"publish","type":"post","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/2016\/01\/11\/guilt-free-paleo-nutella-bread-really\/","title":{"rendered":"Guilt-Free Paleo Nutella Bread…Really!"},"content":{"rendered":"

\"paleoLast year I spent a month on the Whole30 diet<\/a>, which is similar to Paleo with some additional modifications, and I really loved how it made me feel. Naturally gluten-free, this way of eating is heavy on the fruits, vegetables, nuts, seeds and animal proteins and skips the grains, legumes, dairy, sugar and alcohol. And while it is not a lifestyle I prefer to follow exclusively (I love cheese, GF grains, legumes and wine!) it is a great addition to my weekly menu. So where does dark chocolate hazelnut fit into this scheme you ask? Creatively – and deliciously – it turns out!<\/p>\n

\"12516047_10153791932698077_898403617_n\"The idea for this bread arose from a Whole30 and Paleo approved snack I created by combining dates, unsweetened cocoa, Tahitian vanilla powder, a dash of salt and hazelnuts into a thick and incredibly tasty version of Nutella, high in fiber, protein, iron and healthy fats. And I confess I love to eat it right out of the bowl with a spoon! The recipe below is has all of the same good-for-you characteristics with none of the guilt! As you might imagine, this bread is very rich and a small piece is filling. But just try stopping at one!<\/p>\n

Guilt-Free Paleo Nutella Bread Recipe<\/strong><\/span><\/h2>\n

Ingredients<\/strong><\/span><\/h3>\n
    \n
  • 1\/2 unsweetened applesauce (1 medium apple, skin removed and pureed, or store-bought<\/em>)<\/li>\n
  • 12-16 medium Medjool dates with the pits removed (use 14-16 if you like it on the sweeter side)<\/em><\/li>\n
  • 1\/4 – 1\/3 C high-quality unsweetened cocoa\u00a0 (use 1\/3 C if you like a really dark chocolate flavor)<\/em><\/li>\n
  • 6 large organic eggs<\/li>\n
  • 2 tsp baking powder<\/li>\n
  • 1\/2 tsp salt<\/li>\n
  • 1\/3 C coconut oil, hazelnut oil, melted ghee or a combo (I prefer hazelnut oil and\/or ghee<\/em>)<\/li>\n
  • 1 C hazelnut meal\/flour (Bob’s Red Mill makes a great one that is available at Whole Foods and Market Basket as well as online)<\/em><\/li>\n
  • 1\/2\u00a0C\u00a0coconut flour (available at Whole Foods and Market Basket as well as online)<\/em><\/li>\n
  • 1 C toasted hazelnuts\u00a0(optional but I highly recommend!)<\/em><\/li>\n
  • 1 tsp each natural hazelnut and chocolate extracts \u00a0(optional as they do contain a miniscule amount of alcohol.\u00a0Bakto is my preferred brand and I buy it on Amazon)<\/em><\/li>\n<\/ul>\n

    Equipment<\/strong><\/span><\/h3>\n
      \n
    • Greased loaf pan<\/li>\n
    • Food processor (or a bowl, a spoon and some serious elbow grease)<\/li>\n
    • Large mixing bowl<\/li>\n
    • Spatula<\/li>\n<\/ul>\n

      Directions<\/strong><\/span><\/h3>\n
        \n
      • Pre-heat oven to 350\u00b0<\/li>\n
      • Combine all ingredients except the hazelnuts in the food processor and puree until fairly smooth, about 45 seconds (I would tell you to add ingredients in a particular order as most recipes do, but the truth is I am lazy and this is easier!)<\/em><\/li>\n
      • Pour batter into large mixing bowl and stir in hazelnuts<\/li>\n
      • Pour into a greased loaf pan and bake for 45 min – 1 hour or until a toothpick\/knife inserted into the center comes out clean.<\/li>\n
      • Cool in the loaf pan, slice, serve and enjoy!<\/li>\n<\/ul>\n

        This bread will freeze well and you can defrost in the microwave or toaster oven.<\/p>\n

        Since I am not strictly Whole30 or Paleo I also love it drizzled with melted 70% dark chocolate and served with a glass of red wine (hey we all need just a little guilt now and again!)\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Last year I spent a month on the Whole30 diet, which is similar to Paleo with some additional modifications, and I really loved how it made me feel. Naturally gluten-free, this way of eating is heavy on the fruits, vegetables,<\/p>\n","protected":false},"author":1,"featured_media":231,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14],"tags":[15,17,26,23],"class_list":["post-227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-bread","tag-breakfast","tag-chocolate","tag-paleo"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pixiedustgourmet.com\/wp-content\/uploads\/2016\/01\/12516047_10153791932698077_898403617_n-e1452552635796.jpg?fit=949%2C669&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6ZJS1-3F","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":15,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/227\/revisions"}],"predecessor-version":[{"id":251,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/227\/revisions\/251"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/231"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/categories?post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/tags?post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}