Looking for a tasty, easy swap for peanut butter? Sure, you can spend ridiculous amounts on shop-bought nut or seed butters, but making your own is far better. Inexpensive, quick, and delicious!
This hazelnut butter can be spread on toast or crackers, or added to baking for moistness and flavour. Or, if you’re like me and love ‘Nutella’, stir through some cocoa powder, vanilla, and rice malt syrup for a home-made chocolatey treat.
Hazelnuts are full of dietary fibre, folate, Vitamin E, copper, manganese, and iron. ‘Roasting’ them really brings out the flavour and colour, as well as all their beautiful oils. I was shocked at how liquid-y my butter became!
I made a small batch, but you can easily double or triple the recipe if you have plenty of hazelnuts.
This recipe can be gluten-free, grain-free, egg-free, dairy-free, low-carb, and vegan.
Makes around 150 grams
Cooking time: 10 minutes
Preparation time: 20 minutes
– 150 grams raw hazelnuts
1. Preheat your oven to 180 degrees Celsius. Spread out the hazelnuts on a wide baking dish. Bake in the oven for around 10 minutes, shuffling occasionally, until the skins are darkened and the nuts golden-brown underneath.
2. Tip the nuts onto a clean towel, fold up, and rub vigorously to remove the skins. Pick off any large, remaining skins before placing the (slightly cooled) nuts in a food processor.
3. Blitz until the nuts are liquidised. Do this carefully, stopping every now and again to scrape down the bowl’s sides with a rubber spatula. Ensure your processor doesn’t overheat by letting it rest every minute or so.
4. Scrape the hazelnut butter into a smal receptacle. Use as desired, and enjoy! 🙂