A 1 ingredient, 30 minute vegan hazelnut butter, creamier and very versatile, lactose free and perfect for finishing pastries, bread, rolls, pancakes and cakes.
To roast the hazelnuts, preheat the oven to 175 degrees and spread the nuts on a baking sheet lined with baking paper.
400 g raw or roasted hazelnuts
Put in the oven and roast for 15 minutes.
Remove from the oven and let cool briefly. Place in a clean cotton kitchen towel and rub with hands, this will loosen most of the shell from the nuts. Do not worry if the shell can not be removed 100% perfectly.
Place nuts in food processor or other suitable blender and blend on low speed until nuts have turned into nut butter. Keep scraping down sides with a silicone spatula to make sure everything is worked evenly.
OPTIONAL: Add maple syrup and blend again. Now the mass becomes solid: The more maple syrup is added, the FESTER becomes the mush (sounds strange at first, but is so).
30 ml maple syrup, ¼ tbspn coarse sea salt, ¼ tbspn Bourbon vanilla ground
Enjoy immediately or pour into an airtight jar or bowl and use at room temperature within 2-3 weeks.