Healthy Hazelnuts Recipes

Healthy Chocolate Hazelnut Butter (V, Paleo, GF) The …

WEBJan 8, 2021 · Step 1 : Roast the hazelnuts. First, place the raw hazelnuts on a baking sheet lined with parchment paper. Drizzle the melted …

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1. Preheat oven to 400 F. Spread the hazelnuts out on the baking sheet lined with parchment paper. Drizzle the melted coconut oil over top and move the nuts around with a spoon to make sure each is coated in oil. Roast in the oven for 10 - 12 minutes until golden brown (keep an eye on them around the 10 minute mark as they can burn easily).
2. Transfer the hazelnuts to a food processor and blend until thin and creamy. This can take a few minutes. It's important to get the mixture to a thin consistency before moving onto the next step so keep blending until it's quite thin.
3. Once blended, add the cacao powder, coconut sugar, and sea salt. Continue to blend until the powder and sugar are "dissolved" in the mixture.
4. Transfer the hazelnut butter to a glass container and store in the fridge. It will thicken up in the fridge and will stay fresh for up 2 weeks.

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Simple Hazelnut Butter Minimalist Baker Recipes

WEBDec 17, 2015 · Blend on low until a butter begins to form – about 7-9 minutes total – scraping down sides as needed. Once the hazelnut …

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).

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