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Tomato Bruschetta with olive oil powder

Powdered peanut butter or nutella

This is a general recipe that will serve you well with pretty much any fat that you use. All you need to do is add extra maltodextrin a bit at a time.
Prep Time 5 mins
Cook Time 10 mins
Total Time 5 mins
Course Dessert
Cuisine dessert
Servings 6
Calories 54 kcal


  • 60 gm nutella (1/4 cup Aus) or peanut butter ( or other fat or nut butter)
  • 80 gm Tapioca Maltodextrin Add a little extra at a time depending on the fat


  • Put the nutella (or other fat) into a bowl and add the Tapioca Maltodextrin N-Zorbit M. Stir to combine with a fork till all the powder is mixed through.
  • Add a little more powder if the mixture isn't a clumpy slightly sticky powder. Add more maltodextrin a bit at a time as necessary.
  • Push the final powder through a sieve so it is light and fluffy.
  • Alternatively put the paste and the maltodextrin into a food processor and blitz till you have a fluffy powder.


The ingredient you are using should be as liquefied as possible, this means if it is coconut oil, white chocolate or bacon fat it needs to be melted to room temperature. Pastes such as Nut Butter and Nutella are right to go just as they are
The finished powder will not be extra dry. It is still a little moist but fluffy. The powder will melt on the tongue and have a lovely soft flavour.
You can get Tapioca Maltodextrin N-Zorbit M from specialist cooking and chefs stores. In Sydney try The Red Spoon Company.
You only need a small amount (1 to 2 Tablespoons) or nut butter, chocolate, fat or oil to make enough for 4-6 dishes.
Keyword molecular gastronomy