I will never forget the first time I encountered Nutella–I was 16, or 17 years old (quite a while ago), and my friend Dan was visiting from England. He had brought with him a load of stuff that he worried you couldn’t find in America: Nutella, Earl Grey, and a spread akin to Vegemite. It was incredible.
Dan told me about Nutella–a hazelnut and cocoa spread rich in protein and a distant cousin to our popular peanut butter in the states. At the time, it had a famous basketball player on it (Kobe I think) and every time I went to the grocery store, I searched for it. Surprisingly, it was EVERYWHERE, and with the same basketball player and all. Crazy.
Now when I eat Nutella, I think about Dan and his Atlantic Ocean food smuggling. Little did he know, he was creating a serious fan of the hazelnut cocoa spread. I use it on toast, mixed fruit as a low fat, but protein rich lagniappe, and have even been known to add a tablespoon or two when making icing for a cake. It’s an incredibly versatile spread if used correctly, and extraordinarily tasty.
Seeduction Bread with Nutella
This recipe is, essentially, a glorified toast and spread dish. Make it for breakfast, or a smaller serving as a healthy and sweet snack. I like the use of Seeduction Bread as its hardiness plays nicely with the cocoa and hazelnut.
* 2 tablespoons Nutella
* 2 slices Seeduction Bread, toasted
1.) Toast bread. Spread nutella. Eat. Smile.Google+
Written by: Helana Brigman