Lockdown's finally lifted yay. I feel like I made pretty good use of this "time-off" in that I set up a good routine, and I'm still going on with it. Part of that routine is updating the blog and instagram regularly.
I grew up in Turkey, so naturally I was obsessed with hazelnuts. They're so much cheaper and more easily accessible there. You can go to any supermarket and find raw, roasted, double roasted hazelnuts for a good price. And I recently learned that Nutella uses Turkish hazelnuts, I had no idea. Not that I eat Nutella anyway, I reckon it's been over 10 years.
Speaking of Nutella, here's an amazing nut butter recipe. This hazelnut cashew butter is so easy to make, you literally just toast the nuts and chuck everything in the blender and done. And it turns out better than any store-bought nut butter. I added cashews instead of just hazelnuts because they make it extra creamy and smooth.
This easily makes enough to fill up a 500ml jar, which I polished off in 3 days. I love having it slathered on some chopped bananas. Heaven. Click here to view a step by step video on Instagram.
Preheat oven to 180C (350F) and place all the nuts on a baking sheet. Toast the nuts for about 5-10 minutes or until they're golden brown.
Place all the nuts in a high-speed blender or food processor and blend until smooth, making sure to scrape the sides and/or using the tamper to push the nuts in. Add in the vanilla extract if desired and keep blending until smooth. Store in a jar and enjoy!
Ingredients
Directions
Preheat oven to 180C (350F) and place all the nuts on a baking sheet. Toast the nuts for about 5-10 minutes or until they're golden brown.
Place all the nuts in a high-speed blender or food processor and blend until smooth, making sure to scrape the sides and/or using the tamper to push the nuts in. Add in the vanilla extract if desired and keep blending until smooth. Store in a jar and enjoy!
