How is already almost Christmas!? I don’t even know.
If you’re anything like me, you’re probablythe worst gift-giver ever. You and Ishow up at places where everyone else is bestowing gifts, and we’rethe ones awkwardly standing in the corner, empty handed because we either forgot, ran out of time, or lacked the creativity to think of something gift-worthy.
On the upside, wedid manage to find a really good sale on boots for ourselvesearlier, so go us!
I know, we’rethe worst. But I have a solution.
Nuts. OK, not just nuts, but nut butter!
Everyone loves nut butter and it’s such a guaranteed way to make someone’s day.Plus, chances are they’ll actually use and enjoy it unlike some other gifts – which is the best kind of gift to receive.
Here’s the deal with hazelnuts. They’re extremely healthy for you.
Beyond just beinghigh in protein and healthy fats, hazelnuts are the tree nut withthe highest amount of folate (helps create normal red blood cells), they’re high in fiber (important for digestion), and rich in manganese (needed for bone formation) and copper (needed for iron absorption).
They’re also highin biotin, which is a B Vitamin that helps grow strong, healthy hair.
I rest my case. You need hazelnuts in your life.
Not only do you get the health benefits of hazelnuts, you also get a dose of cinnamon, which everyone knows is high in antioxidants, has anti-inflammatory properties, and can lower blood sugar levels. Not to mention it tastes like the holidays.
Lucky for you this edible gift requires just 3 ingredients and 30 minutes to make.
And, it’s totally customizable. Sub pumpkin pie spice for the cinnamon for a more autumnal feel, or swap it for melted dark chocolate togo for my 4-Ingredient Vegan Nutella instead! Who would turn away Nutella? No one with good taste, am I right?
I hope you all love this nut butter. It’s:
Creamy
Slightly crunchy
Salty
Perfectly sweet
Cinnamon-infused
Satisfying
& Delicious on everything
Not only does this make a great gift (package it in little mason jars and wrap it with ribbon), it’s also a great spread to have around for things liketoast, pancakes, waffles, and more. My personal favorite way to enjoyhazelnut butter is dipping a spoonful into roasted sunflower seeds and eating it right off the spoon! It’s also extremely delicious on bananas, rice cakes, and pretty much everything else.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with, whether you decide to gift it or keep it for yourself (no judgment either way). Cheers, friends!
Easy, 3-ingredient hazelnut butter infused with sea salt and ground cinnamon and lightly sweetened with coconut sugar. A nutrient-packed spread that's perfect on toast, pancakes, waffles, and more!
Author Minimalist Baker
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 28 (2-Tbsp servings)
Course Snack, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Weeks
Ingredients
US Customary – Metric
- 1 pound raw hazelnuts
- 1/2-1 tsp ground cinnamon
- 1/2 tsp sea salt
- 2-3 tsp coconut sugar (optional)
Instructions
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.
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!
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.
Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).
Blend/puree again until well incorporated. Taste and adjust seasonings as needed.
Transfer hazelnut butter to a clean jar and store at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months (or more).
Notes
*Recipe adapted from my 4-Ingredient Vegan Nutella!
*Nutrition information is a rough estimate for 2 Tbsp calculated without sweetener.
*Recipe as written yields roughly1 3/4 cups nut butter.
Nutrition (1 of 28 servings)
Serving: 1 two-Tbsp servings Calories: 102 Carbohydrates: 2.7 g Protein: 2.4 g Fat: 9.8 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 35 mg Fiber: 1.6 g Sugar: 0.7 g
