Dessert in an instant? Treat yourself to three delicious and gluten-free sweet recipes using gluten-free crumpets by Newburn Bakehouse.
To make your own hazelnut spread, roast 150 (5 1/2oz) blanched hazelnuts in an oven preheated to 180C (350F) until slightly toasted. Put the hazelnuts in a food processor or high speed blender and process for several minutes. The nuts will first be ground and then start to form a paste as their oil is released. Stop the processor and scrape the sides and bottom of the bowl as needed.
Add 3 tbsp unsweetened cocoa powder, 5 tbsp maple syrup, 1-2 tsp hazelnut oil, 1 tsp vanilla extract and continue to blend until the mixture is smooth. If it is too thick, thin with some hot water. Taste and adjust for sweetness if needed.
Transfer to small sterilised jars. Keep in the fridge and use within a couple of weeks.