We are a peanut butter loving family here at The Soapbox. It’s healthy and delicious and you can put it on just about everything. I remember eating countless peanut butter and jelly sandwiches growing up and never grew tired of them.
As a parent, they’re so simple to throw together for a quick lunch for the kids. You don’t even need to think about it…you can pull off this delicious concoction before coffee! (gasp!)
Lately, however, you can’t pack peanut butter (or many other nut products for that matter) in your child’s lunchbox for school. In fact, there’s a huge sign on the front door of my daughter’s school that states “This is a nut free zone!” This is something I don’t recall ever seeing when I was in school many, many years ago.
Now, please understand, I do take the whole food allergy issue seriously. A friend of mine has a son that is allergic to pretty much everything. As a parent, I can’t even imagine the angst this would cause when sending your child to school every day. Fortunately, she’s a very laid back mom and handles all incidents with swift calmness….if that makes any sense at all. I would freak out. Totally. I’m that mom.
Landon has a friend that is only allergic to peanuts….the babysitter warned me of this so I’ve been experimenting with other nut butters. (She confiscated his sandwich the other day. Can’t say I blame her.) You all may have seen the macadamia nut butter recipe during the Twelve Days of Cookies back in December. Well, this new one is a huge winner! The added cinnamon and vanilla give it a little extra umph that hazelnuts need, it’s the opposite of that “other” hazelnut spread…you know, the chocolate hazelnut spread that is all the rage right now. Because this is vanilla…right…opposite. Ok, I’ll stop.
And, for all of my time pressed friends out there in the internet world, this is soooooo incredibly easy. It takes 4 minutes. It’s almost silly to buy any type of nut butter at the store. Seriously.
Cinnamon Vanilla Hazelnut Butter
Makes approximately 1 1/2 cups
2 cups roasted/unsalted hazelnuts (I purchased my nuts at Trader Joe’s)
2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1/2 teaspoon kosher salt
Place the hazelnuts, cinnamon, vanilla and salt in the bowl of a food processor. Process the nut mixture until they turn into a creamy consistency, approximately 4 minutes.
Transfer the mixture to a jar with a tight-fitting lid. (I used Mason jars.)
The mixture will keep for approximately 3 weeks in the refrigerator.