Tomorrow’s a big day, I’m heading back in to the classroom after almost 20 years (yes, in my very previous life I was indeed a teacher 🙄) to talk food, nourishment and energy 🤗 I really can’t wait! My Nourishing Brain Food lesson has been methodically planned out (minute by minute, not letting my teacher training go to waste 👍), got my ingredients and cooking tools at the ready, all that’s left to do tonight is print out the recipe for the children to share with their family at home 💁♀️ As I expect all schools to be nowadays, this particular school is strictly nut free 🥜🚫so I’ve been tinkering around with my usual nut heavy recipes to produce something just as delish and nourishing 😋 I’ve suffered with maaaany food intolerances myself, so playing around with ingredients and flavours is quite frankly something I ❤️to get my teeth in to. Yes I make mistakes, but it’s worth it to replicate new versions of the foods I really miss 💕 Tomorrow, I’ll be making Brain Nourishing Cupcakes with 30 lovely Year 2 children. It will consist of three different layers, one of which will include this very special No Nut Nutella. Granted it’s not as nutty as the hazelnut version, but it’s pretty damn close to the real thing! What’s more, there’s nothing but nourishing ingredients inside making it a guilt free snack for all 💁♀️
- 100 g Sunflower Seeds
- 2 tbsp Maple Syrup
- 2 tbsp Raw Cacao Powder
- 1/2 tsp Vanilla Paste (or extract)
- 50 ml Oat Milk
- Gently toast the sunflower seeds on a baking tray in the oven at a low heat for ten minutes, 170C fan should do the trick.
- Blitz the seeds in a blender until they breakdown and become a smooth nut butter-like consistency. You may need to scrape down along the way.
- Add the rest of the ingredients and blitz until fully combined.
Will keep in a jar for up to a week, if it lasts that long!