Before, a healthy spread was an oxymoron. But that was before… It was when pasta could contain 50% refined sugar, 20% palm oil rich in saturated fatty acids (50) accused of accumulating in the arteries and promoting the cholesterol. Not to mention the deforestation necessary to plant palm trees, nor the presence of phthalates, including DEPH, a dangerous compound, endocrine disruptor, suspected of being carcinogenic. So yes, these easy-to-spread pasta with a delicious hazelnut and chocolate flavor continue to seduce us. “We”, because adults have also become “addicted” to this delicacy as regressive as it is addictive. But common sense, Nutriscore and dietary advice have been there. And the new pasta, certainly still high in calories, is no longer to be feared in terms of health. They have become “healthy”.

hazelnut spread

Hazelnut spreads – Source: spm

A homemade spread!

Ingredients

  • 200 g hazelnuts.
  • 200 g of dark pastry chocolate.
  • 25 cl of liquid cream.
  • 40 g of unrefined sugar.
  • 2 tbsp. at s. rapeseed oil.

Preparation

In a saucepan, heat the cream, add the dark chocolate in pieces, the sugar and the crushed hazelnuts. You can roast the hazelnuts by leaving them for 5 minutes at 180° in the oven. Mix. Add the oil.

Once poured into a jar, leave this mixture in the refrigerator overnight before tasting.

“The fewer ingredients, the better! »

Claire Desvaux, dietician and naturopath, affirms loud and clear this advice which could become a maxim: “Choose a product with as few components as possible. In the case of pasta, avoid those whose ingredient list includes sugar first. Because you must never forget that the list begins with the most present ingredient and goes in descending order, and that this is valid for all products (from jam to washing powder, etc.). It is therefore necessary to favor a paste whose list begins with chocolate (or cocoa), or hazelnuts. No need for preservatives, emulsifiers, synthetic flavors or other additives like antioxidants. Rich in omega 6 or rapeseed, rich in omega 3. On the “sweet” side, prefer cane sugar, coconut sugar or honey. Finally, nutritionally speaking, it is better to favor dark chocolate over milk chocolate, but this is a matter of taste. And a paste being a kind of gustatory “cuddly toy”, so… we have the right to choose our cuddly toy!

Finally, Claire Desvaux is formal: “Choose an organic dough. »

almond-based spread

Almond-based spread – Source: spm

…But many recipes

Eh yes ! There are spreads without hazelnuts. They can be replaced by almonds, pistachios, peanuts or speculoos. A recent organic paste, Funky Veggie, does not contain a trace of oil. The latter is replaced by a mashed red beans, rich in protein and fiber. The pasta can also be flavored with vanilla, cinnamon, powder

Greedy or in need of comfort? The French are the biggest consumers of spread in the world!

If the base is good, with quality raw materials and rich in taste, the list should not include more than five or six ingredients. »

dates

Dates – Source: spm

Two key ingredients…

No dough without chocolate or hazelnuts.

Yes, but for it to be “healthy”, we must ensure that the hazelnut content is high. That the oil mentioned comes from sunflower, matcha or spices (cardamom, tonka bean, turmeric, thyme, rosemary).

Homemade, they are endless. You can include tiny pieces of dates, toasted pralines, nuts, coconut, cashews, prunes, dried apricots, kinako (made from roasted soybeans). Caramel and a hint of salted butter give it a little regional Breton note. You can include gingerbread, mashed avocado, argan oil, chestnut cream. White, the chocolate disguises the dough “Calisson style”.

Even healthy, they are very caloric…

With less sugar and fat, a spread whether organic, vegan, ethical must still be consumed in moderation.

Count about 500 calories for 100 grams of dough. Aficionados of this childish delicacy can claim the presence of many vitamins and minerals, but this product is still very energetic, and should therefore be consumed in moderation. Children and teenagers often spread their sandwiches with too much generosity.

Limiting is not prohibiting, but the reasonable portion remains 15 grams of product per day… and not every day. Claire Desvaux advises to “unaccustomize” the children, to make them choose between snack and breakfast, and instead of spreading the dough, to include it in a yogurt, for example at breakfast.

It must remain a pleasure product, not used on a daily basis. This advice is also valid for adults who sometimes, under the pretext of playing sports, store an exaggerated number of calories by sucking on teaspoons of this culpable addiction! Not to mention that too much fat and too much sugar before a game or a long jog can lead to reactive hypoglycemia.