Nutella Toasts Spring with New Kid-Friendly Breakfast Recipes
Nutella: your kids aren’t kids until they’re eating it straight from the jar. Or have it smeared across their face. Or the walls.
Now as we leave behind another pandemic-riddled winter here in Australia, the world’s most famed chocolate hazelnut spread is urging everyone to mark the coming of spring by “bringing the magic back” to the most important meal of the day.
They’ve unveiled a series of Nutella-inspired spring recipes as a way to create special moments and escape the everyday humdrum of lockdown. You can check them out below.
“Spring is the perfect time to refresh and reset, so we want to inspire Aussies to fall in love with breakfast again,” says Nutella’s Senior Marketing Manager Azzurra Puricelli.
“Whether surprising a loved one with breakfast in bed, getting messy with the kids in the kitchen or enjoying a family breakfast on the balcony, our recipes are simple, delicious and designed to be created and enjoyed together.”
Born in Italy 1964, today Nutella it is available in around 160 countries worldwide. Locally – where it’s been produced in Lithgow, NSW for more than 40 years; its roasted hazelnuts and cocoa sourced from Rainforest Alliance-certified farms – it’s been a hit for generations.
The Dad Website readers can also go into the draw to win one of 500 De’Longhi Breakfast Collections containing a stylish De’Longhi coffee machine, toaster and kettle, valued at over $700. Simply purchase a specially-marked jar of Nutella and register its unique code via Nutella.com/win.
The promotion will run from 1st September until 9 November 2021.
Now, on to the recipes! Try them with the kids this weekend!
Tropical Banana Pancakes with NUTELLA®, Passionfruit and Toasted Coconut
Difficulty easy ~ Time 30mins ~ Serves 6
1 cup plain flour
2 tsp baking powder
pinch of salt
1 egg, beaten
1 cup milk (full cream milk is ideal)
2 tbsp vegetable oil
2 over-ripe bananas, mashed
1 cup coconut flakes (you can buy them toasted to save time)
15g (1 tbsp) Nutella® per pancake
Mix the flour, baking powder and salt. In a separate bowl, combine the milk, egg, vegetable oil and over-ripe bananas together. Stir the flour mixture into the gooey banana mixture.
Set the oven to 160°C and toast the coconut for 5 minutes or until golden. Set aside. Or, use your store-bought toasted coconut flakes.
Over medium-high heat, heat an oiled frying pan. Take ¼ cup of batter and pour into the pan. Cook until each side is golden brown, approx 1–2 minutes per side. Remove from the pan and keep warm in the oven until ready to serve. Repeat with remaining batter.
To serve your tropical pancakes, spread each one with Nutella®, top with the toasted coconut flakes and passionfruit, and get ready for some morning smiles!
Aussie Mango Pancake Skewers with NUTELLA®
Difficulty easy ~ Time 30 minutes ~ Serves 12
2⁄3 cup plain flour
pinch of salt
1 large egg
1 ¼ cups milkolive oil spray
15g (1 tbsp) Nutella® per skewer
1 Australian mango, chopped into 2cm cubes
In a bowl, sift the flour and a pinch of salt. Create a well in the centre with the back of a spoon, and then break in the egg and pour in half the milk. Whisk together, gradually adding the flour to make a smooth thick batter. Mix thoroughly to remove any lumps, and then stir in the rest of the milk.
Spray a little oil over a medium frying pan. Pour about 2 tablespoons of batter into the pan, moving and tilting the pan as you pour until the batter thinly coats the base. Cook over moderate heat until golden brown on the underside, for approximately 30 seconds to 1 minute.
Flip the pancake over with a spatula, and cook the other side until it is golden brown. Slide the pancake out of the pan onto a plate. Heat a little more oil and cook the remaining pancakes one at a time in the same way. Keep in a warm oven until ready to serve.
Spread a thin layer of Nutella® over the pancake and roll tightly. Cut the pancake into 3cm pieces and place onto a bamboo skewer followed by a square of the mango. Repeat this process until the skewer is full, and then serve!
If Aussie mangoes aren’t in season, use bananas, cut into rounds, or any of your favourite fruits.
Toasted Sourdough with NUTELLA®, Strawberries, Passionfruit and Mint
Difficulty easy ~ Time 15 minutes ~ Serves 1
3–4 strawberries, sliced
1 fresh passionfruit, pulped
1 slice sourdough toast
15g (1 tbsp) Nutella®
Combine strawberries, passionfruit pulp and mint into a fresh, fruity mix.
Toast sourdough and transfer to a plate.
Spread toast with Nutella®, top with fruity mix and enjoy immediately!