Hazel Walnut Butter
And that is exactly why I made hazel-walnut butter. To distract myself.
There are two reasons I can’t get away from peanut butter and need this distraction. 1) I make peanut butter once, sometimes twice, a week for my friend because it’s addicting and I roped myself into that one. And 2) because my dog will only take his lengthy pill lineup if they are submerged in some Skippy. So somewhere between my dog and my friend I’m constantly surrounded.
I’ve made almond butter, java almond butter, macadamia nut butter, and of course peanut butter. But this is a new territory for me… hazelwalnut butter. (side note: my first daughter will be named hazel even if that seems straight out of the 1800s)
So I made a small batch, about 1/2 a cup or so. Ate it in a day. And then went straight back to the peanut butter. So how’s that for a distraction.
I only made a very small batch, so I doubled what I used for the sake of the recipe. This should make about 1 cups worth which you can easily double for a normal 16oz jar.
2 cups unsalted Walnuts (halves, or pieces)
2 cups unsalted Hazelnuts (mine were crushed but whole would work)
1-2 Tbsp coconut oil
1 tsp pure vanilla extract
Cinnamon, Nutmeg, Ginger
In a food processor combine all of the nuts and process for several minutes. You will probably need to stop the processor and scrape down the sides several times to keep things moving. Add in 1 or 2 Tbsp of unrefined coconut oil which will help smooth things out. A ball should form after several minutes, keep processing until it breaks down and becomes a smooth nut butter. Add more coconut oil if necessary. Keep processing and add vanilla and spices and a pinch of salt if you prefer. Taste and adjust spices if necessary.
Do you have things in your house that you “don’t eat”? Do you find it hard to keep your distance or is it easy for you?