This hazelnut cream is rather quickly to prepare and is delicious on toast or waffles.
1 cup peeled hazelnuts
½ cup powdered milk
2 tablespoons honey
1 tablespoon ground carob
1 teaspoon vanilla
¼ cup milk
Soak hazelnuts in water overnight. Drain.
Put the ingredients in a food processor and reduce to a smooth mixture.
Pour in a glass jar. Close tightly. Can be kept for 2 weeks and gives 2 cups.