Vanilla Hazelnut Almond Butter Feat. Tremella Mushroom (Recipe)

by SuperFeast Team May 22, 2018 1 min read

Vanilla Hazelnut Almond Butter Feat. Tremella Mushroom (Recipe)

Tremella’s abundant antioxidant profile assists the removal of free radicals from the body, those known to cause inflammation and cell damage. Tremella’s antioxidant levels are also believed to enhance the body’s own antioxidant production, especially superoxide dismutase, the ultimate free radical scavenger!
This recipe makes approx 2 cups of All natural, quick and easy, subtly sweet, deliciously nutty, seriously, creamy, lightly salted, vanilla spiked, hazelnut-almond butter.

P.s it's Vegan, Dairy Free, Sugar Free, Keto & Paleo Friendly

Ingredients

Method

  1. Preheat your oven to 175'C (350'F)
  2. Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your almonds and hazelnuts on, making sure they are spread evenly - aka not crowded.
  3. Roast your nuts for 10 minutes, until lightly roasted and slightly golden.If you are unable to get skinless hazelnuts simply roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.
  4. Pour your roasted almonds and hazelnuts into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
  5. Once you have blended to your desired consistency, add your salt, Tremella & vanilla then process until combined.
  6. Taste and adjust seasoning accordingly - add a little extra salt or more vanilla (or stevia)  if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.
  7. Store in an airtight container in the fridge. It should keep well for up to 2 weeks - if it lasts that long! (← seriously, good luck with that ;) )

Enjoy xoxo

SuperFeast Team
SuperFeast Team



Also in SuperBlog

china-tonic-herbs
Humans: the Bridge between Heaven and Earth

by Mason Taylor February 27, 2020

The reason that Qi herbs are such a staple; I think it has a lot to do with this idea that's been entrenched in Chinese philosophy, in Taoist philosophy: humans being this bridge between Heaven, Sky, and Earth.

Read More
Ayurveda and Yoga - The Healing Arts with Myra Lewin from Hale Pule (podcast #55)
Ayurveda and Yoga - The Healing Arts with Myra Lewin from Hale Pule (podcast #55)

by Sophia Richmond-Manno February 25, 2020

Tahnee is joined on the pod today by the wonderful Myra Lewin. Myra is a yogi and Ayurvedic practitioner who has been studying, practicing, and teaching the Ayurvedic and Yogic arts since the late 1980's. Myra is an absolute wealth of knowledge and wisdom in her chosen fields and we are beyond excited to have her with us on the show today.
Read More
qi-blend
QI Blend for Energy and Vitality

by Farley Douglas February 24, 2020

Diving into the world of Qi today. Especially the QI formula, packed with the most prized Qi herbs. Now where does it fit into the SuperFeast apothecary?
Read More

OUR NEWSLETTER IS AWESOME. SIGN UP HERE.

Sign up to our epic newsletter!