Here’s a quick recipe I just tried recently and wanted to share with you!
I am still experimenting with it, so be sure to let me know what you think. I love when we experiment together (not in a naughty way). This spread uses my chocolate glaze recipe, along with hazelnut flour for a yummy spread.
As an aside, the bread isn’t gluten-free, but it is lower-carb. It’s Sara Lee’s Bread, reviewed here.
1/3 cup hazelnut flour
1/3 cup of my warm chocolate glaze
1 Tbsp room temperature butter
2 Tbsp warmed coconut milk
Process the flour slightly. Add chocolate glaze, butter and coconut milk. Process. If the grains of the flour don’t dissipate, allow to rest and process again. Refrigerate.
Makes roughly 4, 2 Tbsp servings.
Per 2 Tbsp: 135 Cals.; 5 g Carbs.; 1 g Fiber; 4 g Net Carbs. ; 2 g Protein; 14 g Fat