Mireille's Journey To Health


Paleo Maple Hazelnut Brittle With A Chocolate Drizzle

Paleo Maple Hazelnut Brittle With A Chocolate Drizzle

Paleo Maple Hazelnut Brittle With A Chocolate Drizzle

I found a grain free flour today that I’ve never seen before.  Hazelnut  flour.  I bought it and started baking with it as soon as I got a chance.  I thought something with maple sounded really good.  I mixed together just 4 ingredients.  The batter was delicious.  It wasn’t thick enough for cookies.  I didn’t want to change the flour by adding anything.  It got me thinking of this brownie brittle my husband used to buy a lot.  It was basically like a sweet chip, cracker, brittle treat.  I always loved it because brownie brittle is like eating the edges of brownies, which were always my favorite.  When my mom would bake brownies for our family, I always wanted the corners.  To me, they’re always the best part.  Well, I’d never baked a brittle before, but I decided to go for it.  It worked!  I drizzled a little chocolate over it, and broke it into pieces.  It reminds me of a Ferro Roche chocolate.


1-1/2 cups hazelnut flour

1 tsp baking soda

1/2 cup maple syrup

1 egg

Directions: Heat oven to 350′ and line a cookie sheet with parchment paper.  You really need the parchment paper.  It’s critical.  Lightly sprits the parchment paper with oil.  You really don’t want it to stick.  Mix all 4 ingredients in a medium-size mixing bowl.  Pour batter onto cookie sheet.  Bake for 10 minutes at 350′ and then lower oven to 200′ for 30 minutes.  Allow to cool in the pan while you prepare your chocolate drizzle.

Chocolate Drizzle Ingredients:

1/4 cup chocolate chips (I use Enjoy Life – gluten/dairy-free)

1 tsp coconut oil

Directions: Melt chocolate chips and coconut oil.  Drizzle over your cooled maple hazelnut bark.  Set the bark in the fridge or freezer to make sure it’s cooled completely before breaking. It crisps more as it cools.


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