I just love making nut butters! They taste great, are free from the palm oil often included in commercial nut butters, and are rich in magnesium, calcium, unsaturated fats and vitamins B and E. Plus, they are delicious and really easy to make!
The same recipe works just as well using peanuts.
Hazel (Corylus avellana) is abundant in the UK in hedgerows and woodlands. The female flowers are the ones that develop into delicious hazelnuts, which ripen in late summer, and are much coveted by squirrels, mice and people.
When are hazelnuts ripe and safe to eat?
Hazelnuts are safe to eat once the papery outer covering starts to peel back. Ripe nuts can be found in September and October.
However, they can be picked when still green and left to ripen in a warm, dark and dry location.
- Hazelnuts 400g, blanched [or blanched cobnuts]
- Cacao powder 3 tbsp
- Maple syrup 2 tbsp
- Sea salt 1/2 tsp
This is a recipe from The Hedgerow Apothecary: Recipes, Remedies and Rituals by Christine Iverson, published by Summersdale, £14.99.
Main image: © Getty