.title-desc-wrapper .dt-published.published.post-date { display: none; }


Ginger-Cinnamon Hazelnut Butter

Adapted from the ‘Minimalist Baker’

If you have a high-quality food processor or blender, you can make your own nut butters in a matter of minutes. Another bonus is that you can add or subtract any spices or flavorings you wish, and use any kind of nut or seed.


1 cup raw hazelnuts
1/2 tsp. Ceylon cinnamon
1/2 tsp. powdered ginger
A dash of salt
A sprinkle of chili powder (opt.)


  1. Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast for about 12 minutes, until dark brown—but not burnt—and fragrant.

  2. Remove from oven and let cool slightly—the skins slip off more easily if cool. Transfer to a large kitchen towel, fold over the nuts, and roll them around to remove most of the skins. Fewer skins will produce a creamier nut butter.

  3. Place skinned hazelnuts in a food processor. Purée until a butter begins to form, scraping down the sides as needed.

  4. Once it is creamy and smooth, add the ground cinnamon, ginger, chili powder, and salt. Purée again until mixed. Taste and adjust seasonings as needed.

  5. Transfer to a jar and store in the refrigerator.

Cinnamon-Hazelnut Latte

TIME: 15 MINUTES (not including making the hazelnut butter or milk), SERVES: 1 MUG

If you’ve followed our two other recipes for Roasted Nut Milk and Roasted Nut Butter, this is the creamiest, most comforting way to join the two, and keeps you going for hours with the added fat and protein. This drink makes me want to jump out of bed in the morning and turn on the blender.

If you don’t want to go to the trouble of making your own nut milks or butters, you can, of course, purchase them. I love the flavor of hazelnuts, but it can be difficult to find hazelnut butter/milk at the store—try a cinnamon-almond latte instead!


1 cup brewed coffee or Americano
1 cup hazelnut milk, or alternative “milk” of choice
1 tbls. Ginger-Cinnamon Hazelnut Butter, or nut butter of choice
Dash of Ceylon cinnamon
1 scoop unflavored collagen peptide proteins (opt.)
1 tbls. coconut oil, MCT oil, or ghee (opt.)
1 - 2 tsp. sweetener of choice (opt.)


  1. Brew coffee or espresso.

  2. Heat your preferred nut/seed “milk” in a small saucepan.

  3. Add the coffee, “milk”, and remaining ingredients in a blender.

  4. Blend on high for 20+ seconds until very smooth and frothy. It should appear lighter in color.

  5. Pour into your favorite mug and sprinkle with cinnamon for a fancy touch.


Roasted Nut or Seed Milk

TIME: 20 - 30 MINUTES (not including soaking time); SERVES: 3 1/2 CUPS
Adapted from Julia Turshen’s, ‘Small Victories‘

Even if you don’t have a lactose allergy, this “milk” is delicious in both hot or iced drinks. You can use any nut or seed you prefer, but like Julia Turshen, I’m a big fan of hazelnuts. Feel free to add different flavorings as well: a bit of cinnamon, a splash of vanilla, and some of your favorite sweetener makes a yummy Horchata-esque beverage, or a delicious base for chai and coffee drinks. Roasted and pressed nut milks are traditional in many cultures; I encourage you to experiment with nuts/seeds that can be grown locally & organically in your region.

*Rather than purchasing roasted nuts, look for raw nuts that have been kept in cool temperatures—a rancid, roasted nut is one of the worst kitchen surprises.


1 cup raw nuts or seeds of choice (hazelnut, almond, pumpkin, etc.)


  1. Preheat oven to 350°F.

  2. Spread the nuts/seeds on a baking sheet and roast until browned—but not burnt—and fragrant, about 12 minutes (8 minutes for seeds). If you hear them popping, give them a quick stir.

  3. Transfer toasted nuts/seeds to a quart jar and add enough water to cover by at least 1” (the nuts will soak up the liquid). Refrigerate for 2 hours or overnight.

  4. Drain the nuts/seeds and discard the liquid. Place in a blender with 4 cups fresh, cold water and process on high until smooth, about 30 seconds.

  5. Drain the nuts/seeds in a “nut milk bag” or cheese bag over a bowl. (Pro-tip: tie and let hang from your kitchen faucet—it can take a while to strain). Squeeze out the remaining liquid by twisting the bag from the top down. Compost the leftover nutmeat or spread outside for the squirrels.

  6. Add optional seasonings at this point. Keep in a quart jar in the fridge, and drink either warmed or iced. Shake well before use.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Pressed Hazelnut Milk

Pressed Hazelnut Milk

Roasted Hazelnuts

Roasted Hazelnuts

Cinnamon-Hazelnut Latte

Cinnamon-Hazelnut Latte

Gluten-Free Crusts: Savory & Sweet

TIME: ~30 MINUTES + chilling; SERVES: 1 CRUST
Adapted from NYT Cooking & ‘Dishing up the Dirt’

If you’re looking for a crust that will replace a classic apple or cherry pie dough, these are not them. Ground nuts add a layer of richness, flavor and texture, but they are far from flakey. These are hardier crusts that are pressed into pans with either a sweet curd, like the Cranberry Curd tart from NYT Cooking, or a filling quiche.



2 cups almond meal or flour
2 - 3 cloves garlic, minced or grated
1 tbls. minced fresh thyme or 1 tsp. dried
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water


  1. Preheat oven to 400°F. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  2. Press the dough into your prepared pan until it is evenly dispersed across the bottom and at least 1 inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.


You can substitute almonds or pecans for this recipe. I prefer to buy raw nuts and roast them, because many of the roasted & blanched nuts I’ve purchased are rancid.

1 1/4 cup raw hazelnuts
1 cup rice flour (brown or white)
1/4 tsp. salt
1/3 - 1/2 cup sugar
6 tbls. softened, unsalted butter; more as necessary


  1. Heat oven to 325°F.

  2. Spread hazelnuts on a baking sheet and roast for 12 - 15 minutes, until skins darken and crack. If you want a very uniform crust, place roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.

  3. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt, and pulse briefly.

  4. Cream sugar and butter in a mixing bowl for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 - 2 tbls. softened butter or a little cold water.

  5. Press dough evenly into a 10-inch tart pan; use 1/4 of the dough for the sides and 3/4 for the bottom. Prick bottom with a fork and freeze for 30 minutes (or up to several days). Don’t feel obligated to use all the dough if the crust seems very thick—about 1/4-inch is thick enough.

  6. Heat oven to 350°F. Bake the chilled tart shell about 15 minutes until lightly brown before filling.

cran curd tart.jpg