Friday, November 28, 2014

Maple Cinnamon Hazelnut Butter

Maple Cinnamon Hazelnut Butter
A jar of something similar to this could go for upwards of $20 in a grocery or specialty store and I guarantee it wouldn't taste even half as good as this amazing, easy to make hazelnut butter. Adopted from my recipe for Chocolate Hazelnut Butter (Nutella II), this spread omits the chocolate and instead lets the flavors of the hazelnuts and cinnamon take center stage.  Since it is more like a regular peanut or almond butter, this is great as a sandwich spread, or on toast, or even mixed into oatmeal for some flavor and sweetness.  The best part of all of my nut butter recipes is the simplicity of combining all the ingredients in a food processor and letting the machine do all the work.  And if you aren't completely satisfied with the taste or texture the first time it is easy to add a little more of one ingredient or another until it is just right for you.  And although I know buying nuts and real maple syrup is not cheap, I know it is less expensive, and more nutritious, to make a recipe like this yourself. And it is a perfect project to get your kids to join in on, if only to be expert taste testers.  I know mine certainly enjoyed that part!

Maple Cinnamon Hazelnut Butter

ready to store in the fridge

1 C. raw hazelnuts, chopped
1/3 C. pure maple syrup
2 T. organic virgin coconut oil, melted
2 T. organic half and half
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt

Add all the ingredients into a large food processor and combine until smooth.  Store in a sealed container in the fridge for up to two weeks,

close up view

part of a delicious breakfast for a hungry girl
(already ate my fruit!)

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