Creamy Hazelnut Spread
From: Zenrie, Quebec, Quebec, Canada
Comments: Delicious spread on toasts or muffins.
Will keep for up to 1 week, refrigerated.
IngredientsPreparation
  • 1 cup [250 mL] hazelnuts
  • Milk or water
  • 2 tablespoons [30 mL] honey
  • 2 to 3 tablespoons [30 to 45 mL] carob
  • 1 teaspoon [5 mL] vanilla
  • 1/4 to 1/2 cup [60 to 125 mL] powdered milk
  • Transfer hazelnuts into a blender; cover hazelnuts with milk or water.
  • Liquefy.
  • Add honey, carob and vanilla.
  • Mix.
  • Slowly add powdered milk, mixing, until thickened and smooth.
  • Refrigerate until thick.