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Receta Sun-tella Spread
by Denise C.

Sun-tella Spread

A peanut/gluten/dairy- free allergy-friendly version of the popular chocolate spread. Great on toast, with graham crackers, as a dip for apples, or by the spoonful (try on your s'mores!). {GF/NF/DF}

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1 cup

Va Bien Con: graham crackers, toast, apple slices

Ingredientes

  • 1/2 cup sunflower seed butter
  • 1/4 cup allergy safe chocolate chips
  • 1 Tbsp coconut cream concentrate/coconut manna
  • 1/2 vanilla bean, scraped
  • 2 Tbsp maple syrup
  • 2 Tbsp grapeseed oil
  • 2 Tbsp thick coconut milk
  • pinch sea salt

Direcciones

  1. Melt your chips and coconut cream in a double boiler. Add your vanilla bean and maple syrup. Stir well. Pour into a blender or mixer. Add your sunflower seed butter, grapeseed oil, coconut milk, and sea salt. Whiz quickly to incorporate. Don't over blend or you will get sludge. Spoon into a jelly jar and store at room temperature. Will thicken slightly as the it cools.
  2. NOTES: You can substitute vanilla flavoring or glycerite for the fresh bean, but don't use extract, or the alcohol can make your chocolate seize. I use grapeseed oil, but you can substitute any oil that is LIQUID AT ROOM TEMPERATURE and has a mild/neutral flavor.