BRILLIANT breakfasts

It’s the most important meal of the day, so try our Test Kitchen’s delicious recipes for a boost of inspiration

- JESSICA RANSOM

Homemade hazelnut butter

This is so much tastier than the jars of shop-bought spreads…

SERVES 20 PREP 10 MINS COOK N/A

• 300g hazelnuts

• 50g cacao powder

• 1-2tbsp maple syrup or honey, to taste

• 1tbsp melted coconut oil

1 In a food processor, blend the hazelnuts until they release oil and form a smooth and glossy paste.

2 Add in the cacao, coconut oil, and either the maple syrup or honey,and blend until smooth. Add a pinch of salt to balance the flavour, if you like.

Per serving: 118 cals, 10g fat (1.2g saturated), 2.3g carbohydrates

Coconut and raspberry rice porridge