Kitchen tools: Bamix immersion blender and grinder

I love my Bamix.  I've had one for years - originally had one in England so that must be over 20 years ago.


The Bamix is an immersion blender with a small processor/grinder attachment.  I actually rarely use it as an immersion blender but use it all the time with the grinder. It gets used a few times every week especially as it is my go to piece of equipment for grinding my flax seeds.

I also use it for making nut butters. As the grinder is only a small size, it makes great nut butter.  I never want large quantities anyhow so it is perfect.


Today and last week I used it for a batch of nutella, as I'm making nutella ice cream for friends this weekend.  If I'm making nutella ice cream just for me, I make everything in the grinder - as all it is one tablespoon of healthy nutella plus one frozen banana.  Whip them up and you get yummy ice cream. I'll be making enough ice cream for 3 of us so  the bamix made the nutella and I'll use my regular processor for the frozen banana bit.


I also use the grinder for spices, herbs, nuts, seeds, making bread crumbs, etc.  You can use dry and wet ingredients in it. Unlike a coffee grinder, which many makes you can't wash properly, the bamix grinder comes apart for easy cleaning.

The immersion blender comes with different blades for doing different things. There is a flat disk useful for whipping and you can whip non dairy milks into the texture of cream with that as its so powerful.  Great for fancy coffee drinks if you like those.


It is more expensive than other immersion blenders but it is also more powerful and the small size of the grinder is perfect so many things.


Here's my latest version of a healthy nutella recipe - just made with my Bamix:

1/2 cup roasted hazelnuts
1/2 teaspoon vanilla extract
1 tablespoon raw cocoa powder
1/2 tablespoon coconut nectar or sweet freedom
1/8 cup water

If the hazelnuts aren't already roasted, dry roast them in a pan and the rub them in a kitchen towel to remove the skins.

Place the hazelnuts in the Bamix grinder and grind/blend, stopping frequently to scrape down the sides.  It does take a reasonable amount of scraping - and grind for about 5 minutes until the consistency of a nut butter.  Add the remaining ingredients to the grinder and whip in the grinder until smooth.

Store in the fridge.

Healthy nutella ice cream (vegan, gluten free, sugar free, dairy free)

To make healthy nutella ice cream, for one person, blend 1 chopped frozen banana with 1 tablespoon of healthy nutella.  Enjoy!  Easily multiplies up for more people.
Comments

Homemade Nutella - Hazelnut cocoa spread

Hot on the heels of the latest news this week about 5 tons of Nutella being stolen in Germany - a heist worth $20,710, I made my own last week...but now I think it may not be safe in the kitchen cupboard....Maybe I need to open a safety deposit box to protect it.....

If you give this a go - which you should, as it is so delicious - be sure to keep it in a safe place!!!!!!!

And I hope blogging about a healthy hazelnut cocoa spread recipe isn't considered stealing from Nutella either...but while their recipe has sugar as the first ingredient, plus milk, and palm oil, I think this version is a lot easier on the body.


A few weeks ago you may recall that I made some hazelnut butter...just because I had a few hazelnuts left over. And it got me thinking.......I haven't had Nutella in years.... My biggest Nutella memories come from a trip to Paris many years ago when all I wanted to eat was the Nutella and banana crepes they sold at street vendors.  My husband says he won't ever take me back to Paris again as I won't want to enjoy the fancy restaurants, I'll just want the crepes!

But maybe making my own nutella - a much healthier version - will get me past that and I will get to go to Paris again one day (never mind that the crepes have gluten in so I couldn't eat them now anyhow!).



The recipe was based on one from Chocolate covered Katie. CCK is amazing.  She has just incredible recipes. Here's what I did:

1 cup roasted hazelnuts
3/4 teaspoon vanilla extract
1/8 cup raw cocoa powder
1 1/2 tablespoons coconut nectar
1/4 cup homemade cashew milk or non diary milk of your choice

If your hazelnuts aren't already roasted, roast them for 10 minutes in a 400 degree oven.  Rub them in a tea towel to get most of the skins off.


Blend the nuts in a Vitamix or food processor until they turn into hazelnut butter.  You may need to scrape down the sides as you do this.  Add the remaining ingredients and blend again until smooth.

Enjoy!  We used it in our dairy alternative class for a recipe and it was a hit with everyone! I'll share that recipe later in the week.
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