Nut butter is a staple in my diet. Although peanut butter and pecan butter remain tied as my favorites, this coconut hazelnut butter is a decadent treat! The hazelnuts are roasted in the oven to deepen their flavor and the coconut flakes add an additional nutty taste. This nut butter is the perfect gift for the holidays or any special occasion. Make a double batch and keep one for yourself! You’ll be glad you did.
Are hazelnuts low fodmap?
Hazelnuts are low fodmap when eaten in serving sizes of about 10 nuts. A serving of about 20 nuts contains the fodmap “GOS” or galacto-oligosaccharides. If you know that GOS is not a trigger for you, then no need to count! Since this recipe does not keep hazelnuts in their whole form, a serving of about 1-2 tablespoons should still be low fodmap.
Is coconut low fodmap?
Coconut is low fodmap at a serving size of 2/3 cup! You don’t need to worry about coconut in this recipe since the entire recipe has just over 1 cup of coconut. If you can’t find coconut flakes or already have shredded coconut at home, then you can use that instead! Keep in mind that this is “no added sugar” coconut.
Which nut butter is the healthiest?
This is a question I hear a lot! Quick answer: no one nut butter is “healthier” than another. I personally eat peanut butter the most frequently because it is typically low in cost and is delicious. Whatever nut butter you prefer, make sure to look for ingredient lists with only nuts and salt (low salt or no salt is best!). Nut butters don’t need any added oils! They are naturally high in healthy fats.
When you are blending your hazelnuts and coconut, keep in mind that it may take a few minutes of blending and scraping down the sides. I’ve found that hazelnuts tend to be “grainier” in consistency than other nuts that I’ve made into nut butter. Start by adding one tablespoon of coconut butter or oil. To increase the coconut flavor or if you’re having trouble getting a smooth consistency, try adding another tablespoon or two.Print
Toasty coconut and creamy hazelnuts make this nut butter a must! Spread it on toast, dip your apple slices into it, or simply eat it on a spoon!
- 3 cups raw hazelnuts
- 1 cup coconut flakes, unsweetened
- 1–3 tablespoons coconut butter or coconut oil
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
- Preheat oven to 300°F.
- Spread hazelnuts evenly on a jelly roll sheet pan. Bake for 20 minutes, stirring once halfway through.
- Remove hazelnuts from oven and let cool.
- Heat a nonstick frying pan over medium-low heat.
- Sprinkle coconut flakes into frying pan. Toast until lightly golden brown, stirring frequently.
- Remove coconut from pan immediately once brown.
- Combine hazelnuts, coconut flakes, coconut butter, maple syrup, and salt in food processor. Blend until smooth, scraping down the sides as needed.
- Add more coconut butter to increase the coconut flavor.
- Serving Size: 1 Tb
- Calories: 100
- Sugar: 1g
- Sodium: 10mg
- Fat: 9.5g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: healthy, quick, nut butter, butter, hazelnut, coconut, low fodmap, vegan, vegetarian, snack