Crema alla nocciola

Only 3 ingredients: hazelnuts, sugar cane and unsweetened cocoa...

Organic... free from milk, free from gluten...

... and really, really tasty! This is the best nut and cocoa spread I ever tasted!

Hazelnut Hot Cocoa

It’s such a simple recipe it’s almost a non-recipe. The hazelnut taste combines with the cocoa in a rich fulfilling way!

Serves 2:
Rice Drink with Hazelnuts (500 ml)
Cocoa (4 tbsp - powder, organic)
Agave syrup (1/2 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa and agave into the hot rice milk, give it a good whisk and serve with some little rice cookies. These cookies are made with rice, spelt flour, rice syrup and rice drink with calcium from vegetable source... and they are yummy!

Rice Drink with Hazelnut

A few days ago I was sent a couple of products from Finestra sul el cielo to sample for the blog.

When I first start drinking vegetable milks I had some difficulty with the rice milk that to me tasted like milky water, and then another brands arrived in the portuguese market, among them there was the Original Rice Drink from Finestra... all my previous experiences were transmuted and rice milk turned into a favourite... it's good with cereals, perfect for desserts and cooking.

The Rice Drink with Hazelnut is even tastier, with all the goodness of the original rice drink plus the sweet flavour of nuts!

Panforte di Siena

Makes 1 cake:
All purpose flour (85g)
Black pepper (1/4 tsp)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp - ground)
Cloves (1/4 tsp - ground)
Ginger (1/4 tsp - ground)
Corianders (1/4 tsp - ground)
Cacao ( 2 tbsp - powder)
Hazelnuts (1 cup - coarsely chopped)
Almonds (1/2 cup - coarsely chopped)
Candied orange peel (1 tbsp - chopped)
Honey (2/3 cup)
Muscovado Sugar (2/3 cup)
Dried Figs (1 cup - chopped)

1) Preheat oven to 150C/300F. Line a baking tin with baking paper and margarine.
2) In a bowl, mix nuts, chopped dried or candied fruit, flour and spices.
3) Melt honey and sugar over low heat. Stir the melted sugar and honey into the fruit and nuts. The dough is so firm it can be mixed and formed by hand.
4) Place the dough in the baking tin and bake for 40 minutes.
5) Leave the Panforte to cool on a wire rack.