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Additive-free hazelnut butter is delicious on its own, but in the kitchen it is far more flexible than most people assume.

At breakfast

Spreading it on warm bread or flatbread is the classic use. The dense texture loosens slightly on a warm surface and the aroma opens up. It also works well on a sesame simit.

In porridge and bowls

A spoonful lifts both the taste and the protein content of porridge. In fruit bowls, banana and hazelnut butter create a balanced transition of flavour.

In smoothies

Banana, milk and a spoonful of hazelnut butter make a natural energy drink. Adding cocoa or coffee gives a richer profile.

In coffee and warm milk

A teaspoon stirred into filter coffee or warm milk lends a hazelnut aroma. Loosening it first with a little hot liquid prevents lumps.

In desserts

Add it to cookie dough, cake fillings or as a topping. Thinned with milk it becomes a pourable sauce for pancakes and crêpes.

Before exercise

A plain spoonful is a quick, dense source of energy before training.

For children

Butters without added sugar are a reasonable option in children’s diets. Because of nut allergy risk, introduce it in a small amount first.

Mind the texture

Dense butters work better for fillings and spreading; runnier ones suit sauces and smoothies.

One note

Most supermarket products contain sugar, palm oil and emulsifiers. In an additive-free butter, oil separation on top is normal; stirring restores the texture.