Are you a Nutella junkie? And a runner? If you answered yes to both these questions, keep reading. You’ll be pleased to know that your favorite combination of Hazelnut and Chocolate has been mindfully put together in a Hammer gel formula that will not only give you all the endurance you need, but also the same amazing taste experience as a huge spoonful of Nutella.
Some of you may be wondering, “Why not go straight for the Nutella?” Surely it has similar nutrition components, or at least enough sugar to provide a decent burst of energy. You’re right – it has plenty of sugar. In fact, Dr. Yoni Freedhoff, a leading obesity expert and physician at the University of Ottawa and Bariatric Medical Institute, explains that two tablespoons of Nutella (one serving size), has approximately 5.5 teaspoons of sugar. That converts to around 22g of sugar, and that’s in addition to the 21g of sugar that is already naturally present in Nutella. Compare that with just 25g total sugar in Hammer’s new Hazelnut gel (called Nocciola – pronounced “No-CHO-la”).
Here’s two more comparisons:
- Nutella fat content 12g (per serving) versus 2.5g fat in Nicciola
- Nutella sodium content 15mg (per serving) versus 40mg sodium in Nicciola
Interested in trying Nicciola? Buy now from Hammer and get your supply before Christmas! And, as an added bonus, try using Nicciola in other creative ways, such as these – suggested by other athletes:
- a pancake or waffle syrup
- an ice cream topping
- over bacon
- with a banana
- an oatmeal sweetener
Or, do what I did and make a hazelnut granola:
- 2 cups whole hazelnuts
- 1/2 cup unsweetened, shredded coconut
- 1/2 tsp sea salt
- 1 cup “extra dark” cocoa powder
- 1/4 tsp each of nutmeg, ginger, and cloves
- 1 tsp cinnamon
- 2 packets Hammer Hazelnut-Chocolate gel (Nicciola)
- 2 tbsps agave nectar
- 2 tbsp coconut oil
- 2-3 tsp vanilla extract
Heat oven to 350 degrees F. Pulse the hazelnuts in a food processor until roughly chopped. Add remaining ingredients and pulse until well blended. Spoon mixture onto a baking tray and bake for approximately 15 minutes. Let cool, then store in an airtight container. Serve with organic yogurt and fresh or frozen berries.