RECIPE: Cashew & Hazelnut Butter

    Nut butter is probably one of my favourite things in life.

    I love to swirl it through porridge, smear a thin layer on an oatcake with layers of tart sliced apple or just eat it straight from the jar with a spoon…… 😉

    Nuts & seeds provide numerous health benefits including wonderful nourishing fats, fibre, plant based protein & many vitamins & minerals. These all then contribute to balanced energy release when combined with carbohydrates by regulating the speed with which sugars enter the blood stream.

    I always include these beauties in my breakfast & snacks which when purchasing the organic pre-made varieties can become slightly draining on the budget! However making your own in SO simple (as the recipe below shows) & you also have complete control on what goes into your blend, avoiding additional oils, salt etc.

    If you aren’t such a fan of either of these nuts simply swap them out for ones you prefer.IMG_8354.JPG


    Makes 1 jar


    • 200g raw cashews
    • 200g blanched hazelnuts


    Optional step: Place the hazelnuts on a parchment lined baking tray in a 160ºC oven for 5-6 minutes until aromatic & slightly shiny but barely golden.

    1. If not toasting your hazelnuts place the all the nuts in your food processor & blend on high until smooth! They will turn to a sand first, then begin to clump & become almost dough like but persevere & they will suddenly ‘go’ becoming beautifully, velvety smooth.
    2. If you are toasting the hazelnuts blend the cashews to a sand by themselves first then add the hazelnuts & do as above.
    3. Spoon into a glass jar with a tight fitting lid, use within 3 months.