Hazelnut Butter
I have a soft spot in my heart for hazelnuts, so that’s where I decided to start. The thing with hazelnuts, also known as filberts, is that they contain less fat and more carbs than macadamias so I knew I would have to tinker with adding extra fat to get a good, spreadable consistency. I think I got it right finally after a couple of weeks. I’m not that far away from taking a run at a paleo nutella type spread in the future!
PREP TIME
5 minutes
COOK TIME
5 minutes
INGREDIENTS
4
Serves: 1
Ingredients
- 1 cup1 cup1 cup Hazelnut
- .333 cup.333 cup.333 cup Hazelnut Oil
- .5 tsp.5 tsp.5 tsp Vanilla Extract
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add hazelnuts to a food processor or a blender and blend until smooth. Stop every couple minutes to scrape down the side of the bowl to make sure nuts are evenly incorporated into a nut butter.
- Once nuts are evenly processed, fold in hazelnut oil, vanilla extract and cinnamon. I used a stand mixer on a low setting to make sure everything is evenly incorporated.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free FODMAP Free Frostings & Toppings GAPS Gluten Free Grain Free Keto Nightshade Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Snacks Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 2132 |
| Fat: | 220 g |
| Carbohydrates: | 42 g |
| Protein: | 36 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 24 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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