Gluten Free Nutella Balls

These gluten-free no bake Nutella balls are easy to make.

This is day 9 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

Gluten Free Nutella Balls recipe
Gluten Free Nutella Balls.
Here is the 9th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
This is the first recipe that is not dairy free due to the Nutella.
Do you remember the chocolate cookies that you’d make by boiling milk, sugar and cocoa on the stove and then adding oats? I think in Company Comings cookbooks it is called Chocolate Boil Cookies. The boiled cookie was a childhood favorite, but I truthfully made them a lot when the kids were little. If I was craving something chocolatey this cookie was a quick fix.
This cookie is like that chocolate boiled cookie except I’m using Nutella, goat milk, chopped hazelnuts and non-contaminated oats.
Gluten Free Nutella Balls recipe

These gluten-free no bake Nutella balls are easy to make.

Gluten Free Nutella Balls

Ingredients
  

  • 1/3 cup finely chopped toasted hazelnuts*
  • 3 tbsp Nutella
  • 2 tbsp gluten free cocoa powder
  • 1/2 cup white sugar
  • 2 cups non-contaminated rolled oats
  • 1/4 cup goat milk (can use regular milk as an alternative)
  • pinch of sea salt
  • 2 tbsp Earth Balance vegan “butter” (can use real butter as an alternative)
  • 1 tsp vanilla

Instructions
 

  • In a saucepan combine the vegan “butter”, goat milk, white sugar and cocoa powder.
  • Heat on medium heat and stir.
  • Continue stirring and add the Nutella and vanilla.
  • Bring mixture up to a boil and then remove from the heat.
  • In a small bowl whisk the hazelnuts, oats and salt.
  • Add the hazelnut mixture to the saucepan and stir until combined.
  • Use a small ice cream scoop to make balls of the chocolate cookie.
  • DO this while the mixture is still warm.
  • Place balls on a parchment lined small cookie sheet and then place in refrigerator to set.
  • *I bought de-skinned hazelnuts at the Italian Store and toasted the nuts in a frying pan on medium heat on the stove. I let the hazelnuts cool before putting them in my mini food processor and chopping them finely.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Nutella Balls recipe

Gluten-Free Pumpkin Roll

gluten-free-pumpkin-roll

Thanksgiving is one of my favorite holidays. I think one of the main reasons is the bounty of fresh veggies that are available here in our farmers markets in Calgary.
As promised here is another recipe using Robin Hood’s gluten free flour blend.
Deciding what to make with this gluten free flour was easy.
My boys, David and Cam, love my pumpkin roll. My original recipe was a “gluten” filled pumpkin roll but with both myself and Cam being gluten-free I knew I needed to make a pumpkin roll that we all could enjoy.
Usually when I make pumpkin roll it is both filled and covered with sweet whipped cream but I decided to switch this one up and fill it with a french chestnut spread/cream cheese filling.
Feel free to just use whipped cream, that truly is my son David’s favorite.

gluten free pumpkin roll recipe
robin hood gluten free flour
gluten free pumpkin roll recipe
gluten free pumpkin roll recipe
chestnut spread vanilla



Gluten-Free Pumpkin Roll

Ingredients
  

  • 3 large eggs
  • 3/4 cup Robin Hood’s gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/2 tsp cardamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2/3 cup canned pumpkin
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk the gluten free flour blend, xanthan gum, spices, salt and baking powder.
  • In a stand mixer beat eggs until thick and lemon in color.
  • Gradually add the sugars and beat on medium speed until light and fluffy.
  • Add the pumpkin and cider vinegar and mix.
  • Add the flour mixture and starting on low speed combine, increasing speed to medium until batter is smooth.
  • Spread batter evenly over the parchment paper.
  • Bake in oven for 12-16 minutes.
  • Remove from oven.
  • Sprinkle icing sugar on a dry tea towel.
  • Turn the pumpkin cake onto the tea towel.
  • Remove parchment paper and roll towel and cake into a spiral.
  • Let cool on a wire rack.
  • Assembling pumpkin roll
  • Unroll cake.
  • Spread the filling over the cake.
  • Using the tea towel as an aid, roll up the pumpkin roll.
  • Once rolled place on a long plate.
  • Optional. Spread the whipped cream all over the pumpkin roll.
  • Chill pumpkin roll in refrigerator until ready to serve.
Tried this recipe?Let us know how it was!

Filling

Ingredients
  

  • 1 small can(250g) Clement Faugier Chestnut Spread *
  • 250 g softened cream cheese
  • 2 tbsp whipping cream

Instructions
 

  • In a stand mixer beat the chestnut spread and cream cheese until smooth.
  • Add the whipping cream and beat until light and fluffy.
  • Optional Icing
  • Beat 1 1/2-2 cups whipping cream until stiff.
  • Add 1/4 cup white sugar and mix.
Tried this recipe?Let us know how it was!

Homemade Nutella and Gluten-Free Nutella Granola

In my new adventure of making sauces and dressings from scratch I wondered if I could make other things from scratch and eliminate jars of products in my pantry that seem to NEVER EXPIRE. That kind of thing bothers me and I wonder if it bothers you too? Are you cutting back on the processed food you buy? Do you think about the preservatives and extras that go into your daily condiments?
No one in my family has ever been a big Nutella eater. We were all more peanut butter and jam people but I always used Nutella for baking and stuffing my pancake balls. When I went to grab my Nutella jar it got me thinking about how long I had really had this jar and then when I thought about it, it kinda freaked me out. Why was I keeping a product in my pantry that lasted a really really really long time? It had to stop and I needed to make my own Nutella.
What I found, was that there are a lot of recipes on the net for Nutella and they vary slightly from one to the next. What is the best about homemade Nutella that it is a gluten free product and is actually much tastier made fresh.
It does not last long in the fridge, maybe a week or two but that just means you have to enjoy it right away.

gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola



Homemade Nutella

Ingredients
  

  • 1 2/3 cup hazelnuts (I get mine at my local health food store, Amaranth here in Calgary)
  • 7/8 cup whole milk powder (that does not mean skim milk powder that you can buy in the grocery store, you need to find this in a health food store and it must be whole milk)
  • 1 3/4 cup 2 % milk (or whole)
  • 3 tbsp liquid honey
  • 6 ounces / squares of bittersweet chocolate
  • 5 ounces / squares of dark chocolate
  • Pinch of salt

Instructions
 

  • Preheat oven to 350 degrees.
  • On a baking sheet, spread the hazelnuts and bake for 10-15 minutes until the hazelnuts are toasted.
  • Remove nuts from oven and place on a tea towel.
  • Fold tea towel and rub the nuts quite roughly to remove the skins.
  • This can take quite a while and skins remove better when nuts are warm. (I never got all the skins off and while my nutella was not as smooth as the commercial brand, it was still good)
  • In a food processor, grind the hazelnuts until they are as fine as possible.
  • In a saucepan, whisk the milk and powdered milk together.
  • Then stir in honey and salt and bring to a boil.
  • Remove from the heat.
  • In a double boiler melt the chocolate squares. 
  • Stir until smooth.
  • Add the melted chocolate to the ground nuts and process in food processor until smooth.
  • Add the warm milk to the mixture and process again until it is very smooth.
  • Transfer Nutella mixture to glass jars.
  • This made 3 jars of nutella for me.
  • The nutella must be stored in the fridge and can last 1-2 weeks.
Tried this recipe?Let us know how it was!


So, I had 3 jars of nutella and with the short life span of it I needed to make a couple of things with it. So I made nutella granola, nutella oatmeal cookies and nutella stuffed pancake balls.
I thank Julie from Dinner with Julie for her recipe for nutella granola.
I used non-contaminated oats so that mine was gluten friendly.

Nutella Granola

Ingredients
  

  • 5 cups Only Oats rolled oats (non contaminated)
  • 2 cups nuts and seeds (any combos you like)
  • 1/4 cup maple syrup (I used agave)
  • 1/4 cup honey
  • 1/2 – 1 cup Nutella
  • 1/2 – 1 cup dried cranberries

Instructions
 

  • Preheat oven to 300 degrees.
  • In a large bowl, combine the oats, nuts and seeds.
  • In a small bowl, stir together the honey and maple syrup.
  • Pour the liquid over the oats.
  • Spread the mixture evenly over a baking sheet and bake for 20-30 minutes.
  • Remove from oven and add nutella, stirring the granola to mix all up.
  • Return to the oven and bake another 10-15 minutes, until slightly darkened.
  • Remove from oven and stir in cranberries.
  • Let cool completely.
  • Store in an airtight container.
Tried this recipe?Let us know how it was!


Are you going to make nutella now?