Cinnamon hazelnut cashew butter
Happy FRIDAY friends! Hope everyone had a fantastic week. They seem to be whizzing by SO quickly – I can’t believe it’s already mid-August. What on earth is happening?!? I’m intentionally savouring each of these summer days before they’re gone.
So, as some of you may know, peanut butter is prohibited on the Whole30 program. I KNOW – it’s crazy that I’m surviving without it, but delicious homemade nut butters like THIS one are making it so much more manageable! Obviously I’ve always been a huge almond butter fan as well, but since hazelnuts are cited as one of the healthiest and best nuts to eat in It Starts With Food (the Whole30 book I’m reading – highly recommend, even if you don’t do the program!), I decided to experiment.
I wanted to show what the nut butter looks like during each stage of the process with the above photos, so hopefully it’s helpful! It’ll first turn to a crumbly, ground up texture, before becoming softer/glossier but still chunky and finally, a completely smooth, liquid mixture. Magic!
It’s actually crazy how easy homemade nut butter is to make. You literally just throw everything into your food processor and let it run for a solid 10ish minutes, until all the oils in the nuts break down and form a creamy, smooth mixture. It’s pretty neat to watch. For this one, I opted to give the cashews + hazelnuts a quick roast before blending, for extra smoothness + toasty flavour. Thanks to the lovely Dana from Minimalist Baker for this idea!
Hope you try this one – it is absolutely INSANE atop toast (sweet potato or regular!) with sliced peaches and cinnamon. My mouth is watering just thinking about it. Also delectable paired with apples + pears! The possibilities are endless. Enjoy!
- 2 c. raw hazelnuts
- 1 c. raw cashews
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- pinch of vanilla powder or extract
- optional: 2 tsp. sweetener of choice (honey, maple syrup)
- Preheat your oven to 350 degrees and spread all of your nuts out on a baking sheet. Roast for about 12 mins or until slightly browned and fragrant.
- Once removed from the oven, place your nuts in a clean tea towel and use your hands to roll the nuts around and remove the skins (this applies only to the hazelnuts). They don't need to all come off - just do whatever you can, as the hazelnut skins will be loose and slide right off!
- Place all of your nuts in a food processor along with the cinnamon, salt + vanilla. NOTE: if you are using sweetener (I did not), do NOT add it in yet.
- Run your processor on high to blend the nuts, looking out for each stage of the process (see photos). You will have to start and stop it a few times to scrape down the sides and redistribute everything. After about 10 or so minutes of this, you should have a super smooth, very liquidy mixture (see last photo).
- Once the right texture has been achieved, stop your food processor and carefully stir in your sweetener, if using. Pour your butter into a medium-sized jar and store in the fridge for freshness.
- Use to top fruit, yogurt bowls, toast + more!