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G
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10
ALMOND BUTTER
•
1 Cup Raw or Roasted
Almonds, chopped
•
1-2 Tbsp. Canola Oil
•
¼ Tsp. Sea Salt
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make almond butter.
Stir in sea salt.
Store in refrigerator.
CHOCOLATE HAZELNUT SPREAD
•
¾
Cup Skinned
Hazelnuts, roasted
and chopped
•
1 Tbsp. Canola Oil
•
½
Cup (3-oz.)
Semisweet
Chocolate Chips
•
2
/
3
Cup Sweetened
Condensed Milk
•
1 tablespoon honey
•
1
/
8
Tsp. Kosher Salt
To Roast Hazelnuts:
Preheat oven to 350º F. Spread chopped hazelnuts
on a baking sheet lined with foil or parchment
paper. Place in oven for 5 minutes and stir. Roast
in oven for another 5 minutes, or until you can
smell them. Be careful not to burn the nuts.
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make hazelnut butter.
Melt chocolate chips in a double-boiler or in the
microwave until smooth. Cool to room temperature.
In a large bowl, mix the hazelnut butter, condensed
milk, honey and salt. Blend well, scraping down the
bowl as needed. Add the cooled chocolate and mix
until combined. Transfer the spread to a small bowl.
Store in refrigerator.
CINNAMON WALNUT BUTTER
•
3 Cups Walnuts,
chopped
•
1 to 2 Tbsp. Canola Oil
•
½ Tsp. Cinnamon
•
Pinch of Salt
•
Sprinkle of Sugar,
optional
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to
Operate section to make nut butter.
Transfer walnut butter to a bowl and add
cinnamon, salt and sugar. Mix until combined.
Store in refrigerator.
