Hazelnut Almond Butter with Vanilla and Flax and Almond Butter

This past summer I was diagnosed with lymes disease. I began a long course of antibiotics prescribed by my Dr. I also began to see a Homeopath who I refer to as my Witch Dr., Raquelle.  My Witch Dr. initially asked me what I ate on a daily basis. I began to tell her about my love of Peanut butter and Sushi. She instantly told me those were the two things I had to give up. I am very stubborn and do not like being told what to do. Especially when it comes to my diet. Sushi, we compromised and I agreed to stick with the cooked stuff for the time being. But Peanut butter?! What is life without peanut butter? Raquelle said I could eat ALL nuts but peanuts and cashews, of course my second favorite butter. I felt like I was being punished. So instead of getting angry I got creative! I began doing some experimenting making my own nut butters.  Here are two of my favorites...

Hazelnut Almond Butter with Vanilla and Flax

2 1/2 cups almonds
1/2 cup hazelnuts
1/4 cup ground flax
1/2 vanilla bean (seeds scraped) or 1 tsp vanilla extract

Preheat oven to 350

On two separate baking sheets spread  the almonds and hazelnuts. Bake for 10 minutes. Remove and Let cool.


Put the hazelnuts in a kitchen towel and rub vigorously to remove the all the skins.

 Add all the ingredients to a food processor and process until nice a creamy, scraping the bowl down as necessary. Be patient! This can take between 15-20 minutes.


Almond Butter


Preheat Oven to 350. Spread the almonds on a baking sheet and bake. 10 minutes, for a more pure almondy flavor. 12-15 for a roasted tasting butter. Remove from the oven and let cool slightly.

Process until creamy!