I found a gorgeous (fake) red leather jacket in a shop today. Super cute, matched my boots and new handbag. Unfortunately it’s was a bit snug across my man shoulders which I was willing to live with, until my husband told me I looked like I was out of a Canadian Sci-Fi show. Apparently this is an OK look if you also have horns attached to your forehead and makeup scales along your neck; I have neither, therefore I have no new jacket.
I did have the find of the century at my local op-shop recently. A vintage tan leather jacket, straight from the 1970’s, in mint condition (also matched my boots, unfortunately I had to buy a new handbag to match!) for $7. Bargin. I’m sure I look more ‘Starsky and Hutch’ than ‘Charlies Angels’ but I’m ok with that. For $7 I’d happily be Marsha Brady!
Fashion is a funny thing. Unfortunately, many looks come around again; which can be concerning as they were horrid the first time around. When I was 10, I (and the rest of the population) went through a neon, bright colour phase. I took this 1 step further and in order to emulate my favourite singer at the time – Collette (who had a one hit wonder with a remake of ‘Ring my Bell’) – wore neon Lycra shorts with my brightly coloured scrunchies. Let’s just say I wont be looking for any more of that look at the op shop any time soon!
Some things need to stay in the past… ex-boyfriends, thigh masters, fondue and neon lycra pants. Some things bounce in-and-out of style – like the Ferrero Rocher.
These Paleo Ferrero Rochers are like seeing BABBA. You know you’re never going to get to have the real thing again, but if you close your eyes you can almost imagine that it is the real deal (for those non-Auusies BABBA are an ABBA tribute band who do a great version of ‘Living on a Prayer’ by Bon Jovi)
They are missing the wafer component of the Fererro Rocher, but once you taste the soft hazelnut nougat that will no longer be an issue. They are the truffle tribute version.
Paleo Ferrero Rochers
They taste just like your favourite fancy hazelnut chocolate treat but without the guilt!
- 16 hazelnuts
- 1 tablespoon Caramel (see recipe below)
- 150 grams Nutella (see recipe below)
- 2 tablespoons Cocoa
- 2 tablespoons Coconut Oil
- 1 1/2 teaspoons Maple Syrup
- 2 tablespoons Coconut Cream
- 60 grams roasted Hazelnuts, coarsley chopped
- (this recipe makes way more than you need- so eat it up!)
- 1 can Coconut Cream (400ml can)
- 1/2 cup Maple Syrup
- 1/2-1 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1 cup raw Hazelnuts (120g)
- 3/4 tablespoon pure Vanilla Extract
- 1 1/2-2 Tablespoons Cocoa Powder
- 3 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 cup milk (almond, coconut)
- Warm the caramel in a saucepan and add the hazelnuts, stirring to completely cover the nuts.
- Place the caramel covered nuts on tray lined with baking paper and allow to dry (depending on your room temperature, this can also be done by placing the nuts in a low oven for only a few minutes)
- Into a saucepan add the remaining ingredients (except for the chopped nuts).
- Stir over a low heat until mixed thoroughly.
- Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge).
- When the nuts are dry and the mixture has cooled and thickened use a spoon to scoop out enough mixture to cover the caramel nut.
- Form a ball around the nut, and roll in your palm to create a perfect ball.
- Roll the covered nut ball in the chopped hazelnuts.
- Repeat the process for all the nuts, using equal amounts of the nutellla mixture to ensure consistency (I measured the mixture, divided by 16 and weighed each scoop).
- Store in the fridge for at least 1 hour to set before serving.
- Keep in fridge.
- Place the Coconut cream in a medium saucepan with the maple syrup and salt.
- Bring to a boil over medium/high heat.
- Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
- Add the vanilla extract and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
- Roast hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
- In a food processor, blend the nuts until they’ve turned to butter.
- Add all other ingredients and blend a long time until smooth.
- Keep refrigerated.
Adapted from Good to Know
Adapted from Good to Know
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/