{"id":605,"date":"2026-07-23T16:10:37","date_gmt":"2026-07-23T14:10:37","guid":{"rendered":"https:\/\/caro.stibinik.com\/recipes\/homemade-hazelnut-butter\/"},"modified":"2026-07-23T16:58:07","modified_gmt":"2026-07-23T14:58:07","slug":"homemade-hazelnut-butter","status":"publish","type":"ksf_recette","link":"https:\/\/caro.stibinik.com\/en\/recipes\/homemade-hazelnut-butter\/","title":{"rendered":"Homemade Hazelnut Butter"},"content":{"rendered":"<div class=\"ksf-fiche\"><ul class=\"ksf-fiche__chiffres\"><li><span class=\"ksf-fiche__label\">Servings<\/span><span class=\"ksf-fiche__valeur\">1 jar<\/span><\/li><li><span class=\"ksf-fiche__label\">Prep<\/span><span class=\"ksf-fiche__valeur\">10 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Resting<\/span><span class=\"ksf-fiche__valeur\">2 h<\/span><\/li><li><span class=\"ksf-fiche__label\">Cooking<\/span><span class=\"ksf-fiche__valeur\">8 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Difficulty<\/span><span class=\"ksf-fiche__valeur\">Easy<\/span><\/li><\/ul><ul class=\"ksf-fiche__regimes\"><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/dairy-free\/\">Dairy-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/gluten-free\/\">Gluten-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/no-refined-sugar\/\">No refined sugar<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/plant-protein\/\">Plant protein<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/soy-free\/\">Soy-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/vegan-en\/\">Vegan<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/vegetarian\/\">Vegetarian<\/a><\/li><\/ul><\/div>\n\n\n<p class=\"is-style-lead wp-block-paragraph\">A good hazelnut butter asks for nothing but hazelnuts \u2014 their own oil is enough to turn them into cream, as long as you let the blender do its work. Toasted first, they release all their aroma and shed their bitter skins.<\/p>\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n<ul class=\"wp-block-list\"><li>300 g hazelnuts<\/li><li>A pinch of sea salt<\/li><\/ul>\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">1<\/span><p class=\"ksf-etape__texte\">Toast the hazelnuts in a pan over medium heat, stirring, until the skins loosen and they turn fragrant.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">2<\/span><p class=\"ksf-etape__texte\">Leave to cool, then rub the hazelnuts between your hands to remove as much skin as possible.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">3<\/span><p class=\"ksf-etape__texte\">Put the hazelnuts in a blender with the pinch of salt and blend at length, until you have a smooth cream \u2014 the hazelnut oil releases little by little.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">4<\/span><p class=\"ksf-etape__texte\">Spoon into a glass jar and rest for 2 hours in the fridge. Serve with a banana, wholemeal bread and a few thin slices of apple, at breakfast or teatime.<\/p><\/div>","protected":false},"excerpt":{"rendered":"<p>Two ingredients, a blender, and a silky hazelnut butter with no added sugar or oil.<\/p>\n","protected":false},"featured_media":591,"menu_order":0,"template":"","meta":{"_ksf_portions":"1 jar","_ksf_temps_prep":"10","_ksf_temps_repos":"120","_ksf_temps_cuisan":"8","_ksf_difficulte":"facile","footnotes":""},"ksf_recette_cat":[33],"ksf_regime":[205,201,209,225,213,193,197],"class_list":["post-605","ksf_recette","type-ksf_recette","status-publish","has-post-thumbnail","hentry","ksf_recette_cat-jams-nut-butters","ksf_regime-dairy-free","ksf_regime-gluten-free","ksf_regime-no-refined-sugar","ksf_regime-plant-protein","ksf_regime-soy-free","ksf_regime-vegan-en","ksf_regime-vegetarian"],"_links":{"self":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette"}],"about":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/types\/ksf_recette"}],"version-history":[{"count":1,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/605\/revisions"}],"predecessor-version":[{"id":621,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/605\/revisions\/621"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media\/591"}],"wp:attachment":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media?parent=605"}],"wp:term":[{"taxonomy":"ksf_recette_cat","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette_cat?post=605"},{"taxonomy":"ksf_regime","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_regime?post=605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}