This hazelnut cream is rather quickly to prepare and is delicious on toast or waffles.

Hazelnut Butter


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.

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