Home-made hazelnut butter is a great staple in your kitchen – it is easy to make, requires only one ingredient, and tastes great. It can be used in so many ways, and is usually much cheaper to make at home than to buy in a store.
You can eat your homemade hazelnut butter with pancakes, use it in smoothies, spread on a slice of bread, use in a cake, or put some in a bowl of breakfast oats.
Those of you who have been following this blog since the beginning probably remember that it all started with raw food recipes with special care given to food processing that doesn’t destroy micronutrients and makes them as bioavailable as possible.
I do still practice that, but I also think that there is nothing wrong with occasionally putting good taste or simplicity first, as long as we use whole plant foods as ingredients. That is why I am writing a recipe for an amazingly tasty oven-toasted hazelnut butter that you can eat just like that, put it in a porridge, dip some fruits or vegetables in it or use it to make some sweets. One ingredient, thousand joys.
The key to getting a perfectly smooth and tasty hazelnut butter in a blender or a food processor is roasting your hazelnuts properly. And I don’t mean roasting them for a long time or at a high temperature. We don’t want to destroy all of their nutritional properties, or have it taste super roasted.
By heating any nuts at a lower temperature, such as 150 °C or lower, you will preserve their delicious taste while still releasing enough of their natural oils to make them easy to blend into a super smooth, buttery spread.
If you don’t have a high-speed blender, you can use a good food processor, but it will take a bit longer to get that smooth and easily spreadable consistency. A cheap coffee grinder is also an option, but you will most probably break it after a few rounds (done that a couple of years ago, it turned out yummy at least).
- Spread the hazelnuts on a baking tray and put them in a cold oven.
- Turn it on 150 °C and leave for around 25 minutes, until you start to feel the smell of toasted hazelnuts.
- They shouldn't turn brown, they should just let some oil out because that way they are much easier to process in a blender.
- Take the hazelnuts out of the oven and let them cool down for 10-15 minutes (they should be warm).
- Put them into a blender and blend on high speed until you get a really smooth paste. And...enjoy!
Try to get good quality hazelnuts that are naturally tasty and sweet, as they will make the best tasting hazelnut butter.