Hazelnut butter is a great cooking ingredient both: taste-wise and nutrition-wise. We will explain its growing popularity and will give some ideas on how to make the best use of it.
Fats used to have bad reputation for decades, especially when it comes to cardiovascular diseases. However, newer research shows that fats, (and even “evil” saturated fat are not always bad for us (Nutrition Journal, 2017).
Fat is essential to our diet and many processes in our bodies rely on fat, for example, some vitamins will dissolve into your blood stream only in presence of fat.
These changes in nutrition research created new dieting trends, such as keto and paleo. Focus on healthy fats is also important for vegan and vegetarian diets, as that’s something that can be easily missed if you are not consuming animal-based food. And that’s exactly where nuts come handy with their amazing selection of nutrients.
Hazelnuts provide healthy fats, energy and numerous nutrients, such as Vitamin E and magnesium. Raw hazelnut butter will provide you with high level of folate, some iron and zinc as well as protein. Hazelnut butter is high in cholesterol-reducing monounstarated fats, specifically oleic acid. Research shows that hazelnut consumption reduces total cholesterol (Journal of Clinical Lipidology, 2012), LDL cholesterol, ApoB, and triglycerides, therefore reducing risk of cardiovascular diseases (The American Journal of Clinical Nutrition, 2012)
Hazelnut butter has a distinct aroma that makes it very appealing, especially when used on desserts. So, how exactly can you incorporate this delicious smelling, healthy snack into your life?
Hazelnut Butter Uses
We love our hazelnut butter and we will have it on pretty much anything! Some of our favourite hazelnut butter uses are:
- In smoothies - add a spoon or two of hazelnut butter to banana, coffee, chocolate or apple smoothies – these flavour combos work very well.
- In your coffee – add a teaspoon of hazelnut butter, hazelnut or almond milk and a sprinkle of cacao powder for an ultimate healthy alternative to Starbucks Hazelnut Bianco Latte. A drop of vanilla essence and maple syrup will make it even better!
- On strawberries – mix hazelnut butter with some raw cocoa powder and some sugar/maple syrup if your strawberries are not too ripe. Dip strawberries in the mixture. Indulge. Repeat.
- Apple snack - slice apples, spoon some hazelnut butter on top, dust with cocoa or cinnamon powder.
- Baked apple – takes simple apple snack to the next level. Core an apple, combine the hazelnut butter with maple syrup, cocoa powder and chopped almonds (or other nuts). Add a spoon of cottage cheese for extra protein. Stuff your apple with this filling and bake on foil for 30-40 minutes.
- Salad dressings – mix a spoon of butter into your salad dressing. Hazelnut work especially well with pears, blue cheese, celery, green apples and green salad leaves. Try mixing it with a little water, crushed garlic clove and a squeeze of lemon juice. This works great on tenderstem broccoli, green beans and celery.
Recipes using hazelnut butter
Hazelnut flavour works so well with chocolate, so there are plenty of chocolate and Nutella-inspired combinations.
Paleo Nutella No-Churn Banana Ice Cream
Sticking to Paleo diet is even better when you can enjoy compromise-free treats.
- 5 bananas, frozen and cut into chunks
- 4 tablespoons Nomz hazelnut butter
- 4 tbsp of maple syrup or organic coconut sugar
- 2 tablespoons of cocoa powder
- Slices of fresh banana
- Grated pure 85% dark chocolate, cacao nibs or crushed hazelnuts
- Place all of the ingredients in blender and blend until smooth.
- Taste and add more sugar or maple syrup if required.
- Put the mixture in container and freeze until firm, about 1-2 hours.
- Serve in a bowl, garnished with some sliced fresh bananas, shavings of dark chocolate, cacao nibs or crushed hazelnuts. (Or all of them!)
DIY Nutella recipe
Gluten-free, vegan and delicious.
- 1 cup of Nomz hazelnut butter
- 2 tbsp coconut oil or hazelnut oil
- 2/3 cup coconut sugar
- 1/3 cup raw cacao powder
- 1 tsp vanilla extract
- pinch of sea salt
Blend all ingredients in food processor until very smooth. If it is still not creamy enough, add a bit more oil to it. Yum!
Dukkah Style Hazelnut Butter
This Middle Eastern topping works great on toast, vegetables and some meats too. Try it on grilled corn, grilled zucchini or even as a dip for raw vegetables.
Ingredients for Dukkah Butter
- 4 tbsp of Nomz hazelnut butter
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 1 tbsp of sesame seeds
- Salt& pepper
Ingredients for Crunchy Spice Mix
- 1 tbsp of toasted coriander seeds
- 1 tbsp of toasted cumin seeds
- 1 tbsp of toasted sesame seeds
- 1 tbsp of crushed roasted hazelnuts (optional)
- Pinch of sea salt flakes
- Blend hazelnut butter with a pinch of coriander seeds, cumin seeds, table spoon of sesame seeds and some salt and pepper until smooth.
- Mix all ingredients for crunchy spice mix
- Spread on toast and sprinkle with a crunchy mix of toasted sesame, coriander and cumin seeds for extra crunch.
- Store crunchy spice mix separately and use it as a topping or simply stir it in the butter
Celery, Pear & Hazelnut Salad
- 2 tbsp Nomz hazelnut butter
- 2 tbsp cider vinegar
- 2 teaspoons whole-grain mustard
- 1 tbsp hazelnut oil or extra virgin olive oil
- 1 teaspoon salt
- 6 celery talks, thinly sliced
- 1 medium Asian pear, cut into matchsticks
- 1/4 cup chopped dill
In a large bowl whisk vinegar together with mustard and salt. Gradually whisk in the oil and hazelnut butter, add a little bit of water if the consistency is too thick. Add celery, pear and dill. Toss salad well. Serve immediately.
Hazelnut Butter Brownies
This is one of our favourite recipes – vegan and gluten free hazelnut butter brownies that are simple to make.
- 1 cup almond flour
- ¾ cup coconut sugar
- ½ cup rice flour
- ¼ cup cacao powder OR cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened almond milk
- ¼ cup Nomz hazelnut butter
- 1 tsp vanilla extract
Chocolate Hazelnut Frosting
- 7 tbsp hazelnut butter
- 5 tbsp melted vegan dark chocolate
- Chopped nuts (optional)
- Preheat oven to 350F. Prepare a tray lined with baking paper.
- Mix all dry ingredients together. Add wet ingredients and mix them all well. Transfer the mixture into the tray and even it out with a spoon or by hitting the tray a couple of times on a table.
- Bake for 15-17 minutes. Until the top feels springy on touch. Remove from the oven and let it cold down completely.(Don’t skip this step, as brownie would be too liquid otherwise)
- Mix hazelnut frosting ingredient together and spread the mixture over the brownies. Sprinkle with some chopped nuts if using. Put in the fridge to set for at least an hour.
All in all, never stop experimenting and if you come up with another great use for our hazelnut butter - do let us know or simply tag us on social media! We'd love to see your creations!