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nut butter

Ginger-Cinnamon Hazelnut Butter

TIME: 30 MINUTES; SERVES: 3/4 CUP
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.

INGREDIENTS

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

METHOD

  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!

INGREDIENTS

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.)

METHOD

  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.

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