DifficultyBeginner

Hazelnuts are my favourite nuts, always have been, so I knew I had to create a gingerbread nut butter with them as the base (If you like pecans I also have a recipe here on my blog for Gingerbread Pecan Butter) One of the keys to making a creamy super spreadable nut butter at home is lightly and briefly toasting your nuts ahead of time. This not only enhances the flavour, but more importantly it will help release the natural oils when you go to blend the nuts into butter. Skipping this essential step of toasting usually results in nut butter that is dense and dry, essentially not nut “butter”. In these cases recipes rely on additional nut or seed oils to get the right consistency. The lovely thing about making your own nut butters is just how little ingredients (not to mention clean ingredients) are needed. In addition the cost of making your own, be they flavoured nut butters like this or plain, is a tiny fraction of store bought.
I recommend not using liquid sweetner in this as liquid sweeteners like maple syrup or honey really cause the nut butter to firm up too much. I know that doesn’t make sense since you are adding a liquid sweetner but there must be something in the science of why this happens. All I can tell you is that in my experience liquid sweeteners will not work in flavoured nut butters like this.

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Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 2 heaping cups raw, unsalted hazelnuts
 pinch of sea salt
 2 -3 tbsp date or coconut sugar I used D’vash organics date sugar (USE CODE KIMBERLEY20 for 20% off your order)
1

Preheat oven to 350 F and line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Roast on the centre rack of your oven until nut skins have coloured a little but are not dark (about 13-16 minutes) Allow the nuts to cool a little, but while they are still warm, take a small handful of the nuts and rub them between your palms. I usually do this over a large plate to catch the skins as it can be a bit messy. You can also take a tea towel and roll the nuts in the tea towel.

2

Add the nuts to a food processor. (You can use a blender just keep in mind that you will need a tamper tool to periodically push the nuts down close to the blade and it will take longer to become nut butter) If you want to make nut flour/meal just pulse briefly until you have a fine meal or course flour (store nut and seed meals in the refrigerator) Continue to process the nuts for several minutes until you have achieved nut butter. If you prefer your nut butter chunky, process for a little less. It should take less than 5 minutes to make a smooth nut butter. Add sea salt to taste and pulse until salt is mixed in.

3

Add the date/coconut sugar and the gingerbread spice blend and pulse all the ingredients are mixed well. Scoop into a glass jar or container and seal. It should keep for about 3 weeks or so. Enjoy!!

Ingredients

 2 heaping cups raw, unsalted hazelnuts
 pinch of sea salt
 2 -3 tbsp date or coconut sugar I used D’vash organics date sugar (USE CODE KIMBERLEY20 for 20% off your order)

Directions

1

Preheat oven to 350 F and line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Roast on the centre rack of your oven until nut skins have coloured a little but are not dark (about 13-16 minutes) Allow the nuts to cool a little, but while they are still warm, take a small handful of the nuts and rub them between your palms. I usually do this over a large plate to catch the skins as it can be a bit messy. You can also take a tea towel and roll the nuts in the tea towel.

2

Add the nuts to a food processor. (You can use a blender just keep in mind that you will need a tamper tool to periodically push the nuts down close to the blade and it will take longer to become nut butter) If you want to make nut flour/meal just pulse briefly until you have a fine meal or course flour (store nut and seed meals in the refrigerator) Continue to process the nuts for several minutes until you have achieved nut butter. If you prefer your nut butter chunky, process for a little less. It should take less than 5 minutes to make a smooth nut butter. Add sea salt to taste and pulse until salt is mixed in.

3

Add the date/coconut sugar and the gingerbread spice blend and pulse all the ingredients are mixed well. Scoop into a glass jar or container and seal. It should keep for about 3 weeks or so. Enjoy!!

Gingerbread Hazelnut Butter (Paleo Vegan)