IMG_8043.JPG

Hi there!

I’m Adi - an accidental yogi, trail runner, and lover of words. And I LOVE to make delicious messes in my kitchen. Thanks for stopping by!

hazelnut butter four ways

hazelnut butter four ways

You guys…. this time change is both killing me and doing me a giant favor. On the one hand, as soon as the sun goes down, I’m in my Star Wars PJs with a glass of wine that I can barely finish before going horizontal. On the other hand, I’ve got the coffee going and the oven on by 3:12am. And yes, that time seems oddly specific, but it’s been oddly consistent all week, so I’m rolling with it. Anyhoo, we had the coldest night of the fall so far, and given that I’ve assumed a geriatric’s daily schedule, I was starving for some oatmeal as soon as I got out of bed. Normally, I’m a plain-oats-with-peanut-butter-and-banana gal, but I’ve had this jar of hazelnuts dancing around my cabinets for quite some time, so I decided to take a shot at homemade hazelnut butter. Can I just say that this leveled breakfast up from pretty good to hell yes?!

I tried this four different ways because the names sound pretty (and have listed the options below for you), but my favorite is the base - just lightly toasted hazelnuts with a little bit of sea salt. I mean, the others are delicious, but there’s something to be said for simplicity. I’d say try for yourself, and then let us know which one is your favorite!

hazelnut butter four ways
makes approximately 1 1/3 cups

3 cups raw hazelnuts
1/2 tsp sea salt
see notes for add-ins

1) Preheat your oven to 350˚.
2) Spread hazelnuts onto a cookie sheet in a single layer.
3) Toast at 350˚ for 9 minutes, or until fragrant.

hazelnut butter toasted hazelnuts

toasted hazelnuts

they smell so good

4) Remove from the oven and with your hands or a dish towel, rub off as much of the loose skin as you can. It won’t be perfect, and that’s okay.

hazelnut butter skin removing

rub them down

but some skins are okay

5) Pour toasted hazelnuts and sea salt into a food processor and process on low, scraping down the sides as necessary, until it comes together and appears spreadable. It takes me about three minutes to get to this point, but it may be shorter or longer for you, depending on your appliance.

hazelnut butter

hazelnut butter

perfect in its simplicity

notes: Making seed or nut butters can be hard on your food processor, sometimes burning the motor out, depending on which make you have. If you feel the motor (the base) start to get hot, turn the processor off and let it cool for at least 30 minutes before beginning again. My old processor was guilty of this, but I bought a Cuisinart and it works just fine. Alternatively, I’ve read that you can do this in a high speed blender, but I’ve not tried it. I’m willing to risk my $60 Cuisinart food processor, but the thought of burning out my considerably more expensive Vitamix makes me antsy.

Variations:
For cinnamon hazelnut butter, process in 2 tsp of good quality ground cinnamon.
For vanilla hazelnut butter, process in 1-2 tsp of pure vanilla extract. If you want to really amp it up, scrape the inside of a vanilla bean into it, as well.
For a nutella-like variation, melt 2/3 cup vegan dark chocolate chips. Process the melted chocolate and 1-2 tsp pure vanilla extract into the base.


hazelnut butter four ways
makes approximately 1 1/3 cups

3 cups raw hazelnuts
1/2 tsp sea salt
see notes for add-ins

1) Preheat your oven to 350˚.
2) Spread hazelnuts onto a cookie sheet in a single layer.
3) Toast at 350˚ for 9 minutes, or until fragrant.
4) Remove from the oven and with your hands or a dish towel, rub off as much of the loose skin as you can. It won’t be perfect, and that’s okay.
5) Pour toasted hazelnuts and sea salt into a food processor and process on low, scraping down the sides as necessary, until it comes together and appears spreadable. It takes me about three minutes to get to this point, but it may be shorter or longer for you, depending on your appliance.

notes: Making seed or nut butters can be hard on your food processor, sometimes burning the motor out, depending on which make you have. If you feel the motor (the base) start to get hot, turn the processor off and let it cool for at least 30 minutes before beginning again. My old processor was guilty of this, but I bought a Cuisinart and it works just fine. Alternatively, I’ve read that you can do this in a high speed blender, but I’ve not tried it. I’m willing to risk my $60 Cuisinart food processor, but the thought of burning out my considerably more expensive Vitamix makes me antsy.

Variations:
For cinnamon hazelnut butter, process in 2 tsp of good quality ground cinnamon.
For vanilla hazelnut butter, process in 1-2 tsp of pure vanilla extract. If you want to really amp it up, scrape the inside of a vanilla bean into it, as well.
For a nutella-like variation, melt 2/3 cup vegan dark chocolate chips. Process the melted chocolate and 1-2 tsp pure vanilla extract into the base.

you'd never know it's vegan chocolate cake

you'd never know it's vegan chocolate cake

vegan sour cream

vegan sour cream