CINNAMON HAZELNUT BUTTER

I know, we’re the worst. But I have a solution.

Everyone loves nut butter and it’s such a guaranteed way to make someone’s day. Plus, chances are they’ll actually use and enjoy it unlike some other gifts – which is the best kind of gift to receive.

Everyone loves nut butter and it’s such a guaranteed way to make someone’s day. Plus, chances are they’ll actually use and enjoy it unlike some other gifts – which is the best kind of gift to receive.

Not only do you get the health benefits of hazelnuts, you also get a dose of cinnamon, which everyone knows is high in antioxidants, has anti-inflammatory properties, and can lower blood sugar levels. Not to mention it tastes like the holidays.

Lucky for you this edible gift requires just 3 ingredients and 30 minutes to make.

I hope you all love this nut butter. It’s:

Creamy
Slightly crunchy
Salty
Perfectly sweet
Cinnamon-infused
Satisfying
& Delicious on everything

Not only does this make a great gift (package it in little mason jars and wrap it with ribbon), it’s also a great spread to have around for things like toast,pancakes, waffles, and more. My personal favorite way to enjoy hazelnut butter is dipping a spoonful into roasted sunflower seeds and eating it right off the spoon! It’s also extremely delicious on bananas, rice cakes, and pretty much everything else.

Easy, 3-ingredient hazelnut butter infused with sea salt, ground cinnamon, and lightly sweetened with coconut sugar. A nutrient-packed spread that's perfect on toast, pancakes, waffles, and more!

Author: Minimalist Baker

Recipe type: Snack, Spread

Cuisine: Vegan, Gluten Free

Serves: 1 3/4 cups (28 2 Tbsp servings)

Ingredients

• 1 pound (415 g or 3 1/4 cups) raw hazelnuts
• 1/2-1 tsp ground cinnamon
• 1/2 tsp sea salt
• optional: 2-3 tsp coconut sugar

Instructions

1. Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes, or until fragrant and golden brown.
2. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier nut butter. But it doesn’t have to be perfect!
3. Leaving excess skin behind, scoop hazelnuts into a food processor or high speed blender. Blend on low until a butter begins to form - about 7-9 minutes total - scraping down sides as needed.
4. Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).
5. Blend/puree again until well incorporated. Taste and adjust seasonings as needed.
6. Transfer hazelnut butter to a clean jar and store at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks (or more).

http://minimalistbaker.com/cinnamon-hazelnut-butter/