I've lost over 90 lbs by doing the (Original) Belly Fat Cure and eating Healthy.
Now I continue to write this blog for you to offer Support, Weight loss tips, and Healthy Recipes.

I'm Not Dieting - I've Changed My Lifestyle

Friday, August 10, 2012

Homemade Nut Butter

HomeMade Nut Butters are easy to make - so before you say its too much trouble - try it at least once. Just watch your nuts in the oven and make sure they don't burn.

Sunflower Seed Butter
Ingredients are very little;
2 cups of raw sunflower hulled seeds

Roast on a cookie sheet in the oven at 300 for 15 min - shaking every 5 minutes until they start to get brown but not burned.
Let cool and then put in your food processor and let go, stopping every few minutes to scrape down the sides.
When it starts to get creamy add in about 2 tb of almond oil
Go some more - then add in some stevia drops - clear or vanilla or what ever - cinnamon - sea salt.
Peanut Butter
I made some HOMEMADE Peanut Butter from fresh Raw unsalted Peanuts from the bin at Sprouts. 
I roasted them on a cookie sheet in the oven at 275 for 20 minutes - stirring every 5 minutes. Let cool
Grind in Food processor.
I added a little Almond oil and Vanilla Stevia drops - store in the fridge - and YUM!!

Today I decided to make some homemade Hazelnut butter. I have wanted to make some kind of homemade peanut butter or almond butter for a while. I came across some recipes online and tried the chocolate one first cause you all know I have to eat chocolate all the time or I will just die.

**I don't like to use coconut oil in my nut butters, it comes out better with Macadamia or Almond oil instead**
Pumpkin Pie Hazelnut Butter

from: http://beta.primal-palate.com/blog/hazelnut-butter-three-ways/


1 Cup Hazelnuts
2 Tbsp Coconut Oil melted (I used Macadamia or Almond oil)
1 Tbsp Maple Syrup (Natures Hollow)
1 Tsp Pumpkin Pie Spice
1 Tsp Ground Espresso
1/8 Tsp Vanilla
Preheat your oven to 275 Degrees F

Place all your hazelnuts on a cookie sheet and roast in your oven for 20 minutes stirring every 5 minutes

Once they are done remove them from the oven and let cool

Using your hands peel off all the filaments and set the filberts aside
Add your filberts to your Food Processor, Blendtec , Vitamix etc and proceed to make your nut butter
Add all your remanding ingredients and Voila

Chocolate Hazelnut Butter
My Favorite

Here is how much one batch made - less then 1 cup. I have never done this before and I have never even tasted anything like this before.

It compares to:
Justins hazelnut butter (7 gm of sugar) per serving
or Nutella (21 gm of sugar) per serving
Mine; (less than 1 gm of sugar) per serving

from: http://beta.primal-palate.com/blog/hazelnut-butter-three-ways/


1 cup Hazelnuts
2 Tbsp Coconut Oil,  (I used Macadamia or Almond oil)
1 tsp Cocoa Powder,
1 Tbsp Maple Syrup, (I used natures hollow)
1/8 tsp Pure Vanilla Extract
**add in about 10-15 drops of Vanilla Creme stevia to make it sweeter**

Place hazelnuts on a baking sheet, and bake at 275 for 20 minutes.
Peel hazelnuts while they are warm is easier, and remove skins. Remove all that are possible to remove.
Place hazelnuts in a Blendtec Nut Butter Jar (or food processor), and process until nuts are a smooth consistency. 
Add in oil as necessary to make the nut butter smooth.
Continue to process, adding in the cocoa powder, maple syrup, and vanilla extract.
Once evenly blended and smooth, remove from container and store in a refrigerator until it has all been enjoyed.
Homemade Almond Butter 

Very easy - put 1 cup of almonds in food processor.
I used raw but if you want you can roast them first in oven at 325 for 10 or more min.
Process for a few min, then scrape down the sides and keep going until it gets creamy.
I added in a tiny bit of salt and some oil. I ran out of coconut oil so I used Macadamia nut oil. about 1 tbsp.
Add in flavors if you want - but I did it plain.

Store in the fridge for weeks or out of the fridge for only 3 days. ENJOY!

Coconut Pumpkin Butter
Serves: 4

1 cup unsweetened shredded coconut
1 tablespoon coconut oil  (I used Macadamia or Almond oil)
2 tablespoons organic pumpkin puree
¼ teaspoon pumpkin pie spice

Place all of your ingredients into your food processor or blendtec
Blend until you have the consistency that you desire
Ensure you scrape down the sides a few times during blending
Coconut-pumpkin on the left - Almond Pumpkin on the right
Almond Pumpkin Butter

Serves: 4

1 cup raw almonds
1/4 cup organic pumpkin puree
1 tablespoon coconut oil  (I used Macadamia or Almond oil)
¼ teaspoon pumpkin pie spice

Place all of your ingredients into your food processor or blendtec
Blend until you have the consistency that you desire
Ensure you scrape down the sides a few times during blending


  1. This sounds fabulous! I am surprised that only one tsp cocoa powder is enough to make it a chocolate flavored - wow! I really would love to to make the hazelnut butter at some point. mmmm

    1. Ha-ha I thought it said tbsp LOL - so I put too much.

  2. Yummy, I'm with you in liking the chocolate goodies! Didn't get to comment on your last post that I your new house layout looks great and I also like the couches your looking at. I like the couches the best that have non-movable back pillows because overtime those always seem to get messed up or need to be constantly straightened.

  3. So what do you eat this on or with? (...or do you just like a good gob of it alone...)

    1. Becky yesterday I ate some on a few Marys Gone Crackers and today for breakfast on toast.

  4. I made the chocolate hazelnut butter, it was so good! Thank you for sharing the recipe! :]


  5. I made the chocolate hazelnut butter...I really like it...it's great for a special treat !! Thanks for sharing your recipes & blogging with us.


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How to convert Sugar to Stevia

SugarLiquid SteviaStevia Extract PowderConcentrated Stevia
Clear Liquid
1 tsp2-3 dropsn/a4-6 drops
2 tsp4-6 dropsn/a8-12 drops
1 Tbsp6-9 dropsn/a1/8 tsp
1 cup1 tsp1/3 to 1/2 tsp1 Tbsp
2 cup2 tsp2/3 - 1 tsp2 Tbsp

Stevia Chart

Stevia Chart

Some tips if you are having trouble

  • First make sure that you are staying under the 15/6. 15 sugars and 6 servings of carbs for the whole day. Thats no more than 5 sugars and 2 servings of carbs per meal.
  • Track all of your sugar/carbs. Add everything from your meal together and count them that way.
  • Try to stop eating whole grain carbs after 3pm.
  • Make sure you drink lots of water.
  • Count everything that you put into your mouth. Even sauces - everything , check labels.
  • Make sure that you don't eat any artificial sugars. Check labels, if it says sugar free - look in the ingredients, look for....sucralose, aspartame, saccharine in the ingredients. Those are BAD!
  • Going #2 is a big problem when a lot of people start the BFC. I have solved that problem with Clear Benefiber in my morning coffee and a scoop of Super Seed w/water in the afternoon. (you can buy the super seed on Amazon.com it is the cheapest).
  • Choose your carbs wisely. Try to pick the carbs that will give you the lowest count of carbs, sugar and calories and the most fiber.

I hope this helps.