Category Archives: desserts

Honey Cinnamon Hazelnut Butter

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You. Guys. Why on earth does everyone eat peanut butter?  Sure, it’s salty and crunchy and delicious.  But have you ever had HAZELNUT butter?  No? Well me either, until today when I made some.  And I won’t be going back to peanut butter for a long time.  Maybe ever!

You see, it all started when, once upon a time in a land far far away, my sister told me about this sweet hipster joint that “has really good toast”.  This is a thing people.  They literally serve toast.  And coffee.  And you can get some stuff on your toast and I’m sure it’s pretty good, but I couldn’t think of anything MORE L.A. and Portlandia Brunch Special all at once.  I vetoed the idea because, well I was disgustingly hungover and I wanted potatoes and grease, not toast!

But still, something she said intrigued me.  She said they made their own hazelnut butter and it was amazing with the toast!  I couldn’t get the idea of hazelnut butter out of my head.  This was literally weeks ago and I’ve been obsessing ever since.  I went to whole foods and all they had was chocolate hazelnut butter! I don’t want nutella, I want the pure stuff! I went to the farmer’s market and all they had was stupid almond butter for like 30$ a jar!  That’s not what I want!  So, I decided, since I just got a sweet food processor, that I should just make my own.  And it was so easy, I don’t know why I didn’t do it weeks ago!  I don’t know why anyone ever buys nut butters at all!  Ok, it might be cheaper to buy it in a jar than to buy your own fancy nuts and grind them up.  But so worth it!

I used about 3/4 lb. of raw hazelnuts, or 2 cups.  This cost about $7.50 at Whole Foods, and made about 1 cup of hazelnut butter.  Don’t laugh until you try it! Plus I bet that’s the price of 1 toast with a tiny schmear of the stuff at hipster brunch!!

Seriously this is so easy it barely needs a recipe.  But here goes!

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Honey Cinnamon Hazelnut Butter 

Ingredients:

  • 3/4 lb. raw hazelnuts
  • pinch of salt
  • dash of cinnamon
  • drizzle of honey

Preheat the oven to 350.  Place the nuts on a baking sheet and toast for around 8-10 minutes, shaking half way through.  When you can smell their fragrant hazelnuttyness and their skins begin to crack, take them out! Place in food processor and turn it on.  You have to keep scraping down the sides at first, and it turns into a coarse meal like texture.

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Keep processing and scraping until it starts to stick together and look a little more like nut butter.  Add salt, honey and cinnamon if you want (or any other flavorings!) and keep processing until it is a gooey, creamy delight.

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Store in an airtight jar or container.  Enjoy on toast!

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Chocolate Chia Raspberry Pudding

Oh, hey guys.

I have been totally MIA for well, a while now!  Mostly because I have been sick, and school and work are kicking my booty to next tuesday!  These are also excuses I’ve been using to not exercise, unfortunately.  Along with me being sick has come the inevitable slide away from my healthy eating.  I don’t know, something in me just craves salty, spicy cheesy things when I’m sick!  And curry.  Not to mention it’s 100 DEGREES outside in OCTOBER! Which is not the greatest feeling when you are sick and stuffy and sweaty all at once, gross.

Nonetheless, I wanted to make a quick, healthy recipe to post to make me feel like I still have a reason to have a blog.  I was craving CHOCOLATE a lot lately, so of course I had to find a way to work this in to my (trying) to eat healthy goals.  I love this Chia Pudding recipe from Skinnytaste, but it doesn’t fit the chocolate bill.
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So I made my own!  And it’s amazing! Chocolatey and coconuty and all those things a good pudding should be.

Afraid of Chia pudding? Don’t be! Chia seeds are high in fiber, protein and Omega-3s, and super good for you!  Yes, if you leave them on a clay head they will sprout some “hair”.  But when mixed into smoothies, coconut water or pudding they are a nutritious addition that I love!  I thought it was weird too, but I’m so into it now, I could be obsessed.

Also, the batteries in my camera died so you will have to do with my hipster cell phone photos.  But believe me, it tastes even better than it looks!
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Chocolate Chia Raspberry Pudding

Makes 4 1 cup servings

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 cup unsweetened coconut milk
  • 4 tbsp chia seeds
  • 3 tbsp unsweetened cocoa powder (I used Trader Joe’s 100% cacao powder)
  • 3 tbsp shredded coconut
  • 1 cup raspberries
  • drizzle of Agave or Honey, to taste

Put almond milk, coconut milk, agave or honey and cocoa powder in the blender and mix until smooth.  Mix the rest of ingredients and milk mixture in a covered bowl or tupperware, and chill in the fridge for at least 4 hours.  Enjoy! Top with more fresh raspberries, walnuts, or with frozen bananas!
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Filed under desserts, Healthy Living, Recipes