Hazelnut Spread: This Cinnamon Hazelnut Butter Is Beyond Delicious
Move over peanut butter. Make a room for the new nut spread in town, Cinnamon Hazelnut butter.
Here’s the deal with hazelnuts. They’re extremely healthy for you.
When it comes to the health benefits of hazelnuts, they contain fiber which helps digestion and helps prevent constipation, contain antioxidants to protect cells from free radicals, and helps support a healthy heart.
The addition of cinnamon in the recipe, is the second source of antioxidants, has anti-inflammatory properties, and helps lower blood sugar.
The combination of nuts and cinnamon makes a delicious change of pace from peanut butter.
This tasty spread takes only 3 ingredients and comes together in just a few minutes. You can add any other flavors that you like to it.
It is totally customizable, in that you can substitute things like pumpkin pie spice for the cinnamon, as well as melted chocolate for a Nutella flavor.
Who isn’t a fan of chocolate and nuts?
This hazelnut butter recipe is nutty, spicy, and sweet with just the right amount of sea salt.
The recipe calls for hazelnut butter, with some sweet, spicy cinnamon, sweetened with the right amount of sugar to give it a sweet flavor, but isn’t overpoweringly too sweet like some recipes.
You can easily make this hazelnut butter recipe ahead and it will stay good in the fridge for a few days.
Use it on toast, waffles, pancakes. sandwiches, and as a topping for desserts.
- 2 cups Hazelnuts
- 1 tablespoon honey or brown sugar (for vegan)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons Vanilla bean paste or vanilla extract
- 1/2 teaspoon Kosher salt
- You will need a food processor or blender to process the hazelnuts into nut butter.
- Preheat your oven to 350 degrees Fahrenheit, or 180 degrees Celsius. Place the hazelnuts on an ungreased baking sheet and roast in the oven for 15 – 20 minutes. The outer skin of the hazelnut will turn dark and blister.
- Remove them from the oven and let them cool slightly. When the nuts have cooled, put them in a clean kitchen towel and gently rub the skins off. If they don’t all come off, don’t worry. It won’t affect the flavor of the hazelnut butter.
- In a food processor, add hazelnuts, cinnamon, and salt. Pulse for a few minutes until it turns into a smooth paste. Add a little drizzle of olive oil if using a blender to make your nut butter.
- Add your honey or brown sugar and continue to mix. Let it process for 3 – 4 minutes. Pour the mixture out into a jar with a tight lid. Mason jars or small jelly jars work great for this purpose. Give it a little taste and adjust the sweetness or salt as you like. This will keep for 3 – 4 weeks in the refrigerator.
- Once you try this cinnamon vanilla hazelnut butter, you’ll never want plain old peanut butter ever again.
Amount Per Serving:
Calories: 124Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 45mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 3g
About the Author
She co-founded Fitwirr to make health and fitness simple for everyone and share her tips through writing evidence-based articles on nutrition, weight loss, and exercise.
Read The Full Article
This Content Was Originally Posted At: