Roasted Hazelnut Butter

December 14, 2006 By Leave a Comment
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Roasted Hazelnut Butter

Yield: About 2-1/2 to 3 cups

  • 4 cups Roasted Toasted Hazelnuts
  • 3/4 to 1 teaspoon salt
  • 2 to 4 teaspoons grapeseed oil, for consistency (if desired), plus more if necessary

If using Vita-Mix, put all the hazelnuts, all the salt and all the oil in the wet container. If using a food processor, process half or quarter batches. Blend until smooth or slightly chunky, according to your preference. Add additional oil, if necessary, 1/2 teaspoon at a time. Serve warm immediately or chill to enjoy later. Keep refrigerated.

© Copyright 2006 by Wardeh Harmon

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Filed Under: Dips and Spreads, Dips and Spreads (Gluten-Free), Recipes Tagged With: , , , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

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