1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8
cup ground hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
Not exact matches
1/4
cup / 50 g buckwheat groats 1/4
cup / 35 g
hazelnuts, roughly chopped 1/2 tsp sea salt 1
cup / 250 g cottage cheese 1/2
cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp
ground cardamom
1
cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a
cup of whole almonds (170g — 1100kcal) 3/4 of a
cup of
hazelnuts (130g — 852kcal) 2 tablespoons of chia seeds (120kcal) 2 tablespoons of
ground flax seed (24g — 136kcal) 1 tablespoon of coconut oil (12g — 117kcal) 1 tablespoon of hemp protein powder (13g — 40kcal) 1 tablespoon of raw cacao powder (6g — 20kcal)
150 g (1
cup) raisins 6 tablespoons white or dark rum (or orange juice) 200 g (1 1/2
cups) roasted
hazelnuts,
ground (or any other nut) 100 g (3.5 oz) good quality dark chocolate (or rice milk chocolate)
: — LRB - But I did add 1/4
cup of organic cocoa and 1/2
cup of finely
ground hazelnuts.
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (
ground from whole toasted and shelled
hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
INGREDIENTS 1 1/4
cups hazelnut flour (I used Bob's Red Mill) 1
cup ground flaxseed (I used organic golden flaxseed) 3/4
cup gluten - free oat flour 1/3
cup coconut flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt
Christmas cookies from Australian Gourmet Traveller 1/2
cup (1 stick / 113g) unsalted butter, softened 1
cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4
cups (175g) all purpose flour, sifted 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger pinch of
ground cloves 1 egg, lightly whisked 90g roasted
hazelnuts, coarsely chopped 1
cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Place the
hazelnuts and 1/4
cup brown sugar in the work bowl of a food processor and pulse until the nuts are finely
ground.
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of
ground almonds 3 -4 tablespoons of roughly chopped
hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
For the loaf — 190 g (1
cup) green lentils — 100 g (1
cup) walnuts — 60 g (1/2
cup)
hazelnuts and cashew nuts — 3
ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1
cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2
cup) oat flour — 60 g (3/4
cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
3
cups unskinned
hazelnuts 1 tablespoon unsalted butter 1/4 teaspoon fine
ground sea salt 1 tablespoon thyme leaves, fresh zest of 1/2 orange zest of one lemon
You can add 1/4
cup of
ground Hazelnuts to the dough before pulling through a noodle press.
:D Banana,
hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2
cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2
cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2
cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2
cup (50g)
hazelnut meal (finely
ground hazelnuts) 1/3
cup (80 ml) buttermilk * 1/2 teaspoon
ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4
cup spelt flour · 1/4
cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4
cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp
ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped
hazelnuts and / or toasted coconut chips (I used Dang)
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries
Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and
Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
In a food processor, pulse the remaining 1/2
cup hazelnuts with 2 tablespoons sugar intil finely
ground.
2.7 oz (80 g) dark chocolate 5 Tbsp (76 g) unsalted butter 4 eggs, separated 2/3
cup (80 g) coconut sugar (or other natural sugar) 1/2
cup (50 g)
hazelnut meal (or bleached
hazelnuts ground in a food processor) 1/3
cup (30 g) unsweetened cocoa powder 2 Tbsp brandy or rum (optional) Powdered sugar for topping
Substituted
ground hazelnuts for almond flour and for 5 of 7
cups of
ground nuts.
Crust: 1 1/2
cup hazelnut meal (I used Bob's Red Mill brand; you could also
grind your own from skinned
hazelnuts) 3 tablespoons organic butter, melted 2 tablespoons organic sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking soda
Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted
hazelnut oil Zest and juice of 1 navel orange Pinch, saffron 1 teaspoon sea salt
Ground pepper, to taste 1/4
cup coconut milk 1/4
cup water 1/2
cup packed flat leaf parsley, roughly chopped 1/3
cup roasted
hazelnuts, roughly chopped
Add 4
cups ground nuts, usually
hazelnuts or almonds.
dry 1
cup old fashioned rolled oats 1/4
cup hazelnut flour 1/4
cup chopped raisins 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4
cup coconut sugar 3 to 4 grates of fresh orange zest
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3
cup thinly sliced sun - dried tomatoes 1/2
cup chopped
hazelnuts, lightly toasted 1
cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly
ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan cheese for garnish (optional)
3/4
cup (175 ml) raw
hazelnuts 1/4
cup (60 ml) raw almonds 3 1/2
cups (875 ml) water 2 to 3 tablespoons (15 to 30 ml) pure maple syrup (I used only 1 teaspoon) 1/4 teaspoon
ground vanilla bean, or 1/2 teaspoon (2 ml) extract 1/2 teaspoon (2 ml)
ground cinnamon dash of fine sea salt
Roasted Parsnips and Carrots with
Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly ground black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or oran
Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly
ground black pepper 1/4
cup chopped toasted
hazelnuts Meyer lemon or oran
hazelnuts Meyer lemon or orange wedges
Filling 1/2
cup ground fresh cranberries 1/2
cup chopped nuts (pecans, walnuts,
hazelnuts, etc) 1 Tablespoon grated orange peel pinch of nutmeg
Add to the blender: the ancho chile powder (if using), the chipotle pepper, the
ground cinnamon, the
ground hazelnuts,
ground spices and sesame seeds, and 2
cups of the chicken broth.
Beet and Apple Salad Recipe 3
cups fresh arugula leaves 1/2
cup coarsely chopped roasted beets 1 small apple, cut into bite - size chunks 2 tablespoons chopped toasted
hazelnuts 2 teaspoons extra virgin olive oil 1 teaspoon sherry vinegar Fine sea salt and freshly
ground black pepper
1/4
cup firmly packed light brown sugar 1/4 teaspoon
ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4
cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3/4
cup granulated sugar Preheat oven to 375 degrees.
I used
ground hazelnut flour instead of almond, and I threw in not only pumpkin seeds, sunflower seeds, and coconut, but a quarter
cup of sesame seeds, too and they tasted GREAT!
Ingredients: 3/4
cup wild rice, soaked overnight in 2
cups of water 2 1/2
cups water 1/2 tsp salt 1/2
cup hazelnuts 1/3
cup cranberries 1/2
cup orange juice 1/4 tsp
ground fennel seeds or Chinese five spice powder 1/2
cup orange segments
1/4
cup raw almonds,
hazelnuts or walnuts 1/4
cup raw cashews 1/4
cup brazil nuts 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds 1 Tbsp whole flaxseeds (linseeds) 1
cup filtered water or milk of choice 2 tsp
ground cinnamon 1 tsp
ground cardamon
2
cups rolled oats 1/2
cup chopped walnuts, toasted 1/4
cup pepitas (hulled pumpkin seeds), toasted 1/4
cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon
ground clove pinch of fine sea salt 1 egg 2
cups almond milk 1/4
cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
for the cake 2/3
cup toasted
hazelnuts (original version calls for 2
cups) 2
cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2
cup unsweetened cocoa powder 1
cup boiling water 1/4
cup ground flax seeds 1/2
cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2
cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3
cup chopped dark chocolate (my addition to original recipe)
Add 2/3
cup of
hazelnuts and 1/4
cup of spelt flour into a food processor and
grind finely.
Welcome Spring Cake
Hazelnut Sponge Cake Base 1
cup Hazelnut flour 7 Dates, smaller Helwah dates or 6 Medjool dates 1 tablespoon virgin Coconut oil 1 pinch of Himalayan salt 1/4 teaspoon real Vanilla from pod 1/4 teaspoon
ground Cardamom
3/4
cup hazelnut meal (alternatively, you can
grind your own.
For the topping: 1 1/2
cups all purpose flour 1/2
cup packed dark brown sugar 1/4
cup granulated sugar 1 teaspoon
ground cinnamon 1/2 teaspoon
ground nutmeg 1/2 teaspoon salt 3/4
cup unsalted butter, chilled, cut in 1/2 ″ cubes 1/2
cup toasted, skinned and chopped
hazelnuts
1/2
cup (70 g) superfine brown rice flour 1/3
cup (45 g) buckwheat flour 1/3
cup (40 g) tapioca starch 1/3
cup (35 g)
hazelnut flour 2 teaspoons
ground chia seeds (optional) 1/2 teaspoon salt 1/4 teaspoon
ground black pepper 8 tablespoons (110 g) cold unsalted butter, diced 6 to 8 tablespoons ice water
1
cup sunflower seeds 1/2
cup flax seeds 1/2
cup hazelnuts or almonds 1 1/2
cups rolled oats 2 T chia seeds 4 T psyllium seed husks (
ground) 2 t salt 1 T maple syrup 3 T coconut oil 1 1/2
cup warm water
* makes one loaf 1
cup sunflower seeds 1/2
cup ground flax seeds 1/2
cup hazelnuts 1 1/2
cups rolled oats 2 tablespoons chia seeds 4 tablespoons psyllium seed husks, or 3 tablespoons psyllium husk powder 1 teaspoon sea salt 1 tablespoon maple syrup 3 tablespoons coconut oil 1 1/2
cups warm water
1
cup / 200g buckwheat groats, soaked 1/2
cup / 85g almonds or
hazelnuts 1/2
cup / 75g sunflower seeds 1/2
cup / 75g pumpkin seeds 1/2
cup / 85g flaxseeds 4 Tbsp psyllium husks (or 3 Tbsp psyllium powder) 3 Tbsp coconut oil, melted 2 Tbsp rice syrup (optional) 2 Tbsp
ground cinnamon 2 Tbsp
ground ginger 2 tsp nutmeg 1 tsp
ground cardamon 1/2 tsp
ground cloves pinch pink Himalayan salt 1
cup sultanas (optional) 1 1/2
cup / 350 ml filtered water
(makes 4) 1 1/2
cups freshly made goat milk ricotta cheese (good recipe here) or 1
cup ricotta cheese mixed with 1/2
cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2
cup olive oil blended together with 1
cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly
ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of
hazelnuts (optionally toasted)
These were very easy to adapt for my multiple food allergies (gluten / dairy / eggs / soy), so if anyone else needs to adapt these, this is what I did: I subbed 1/3
cup of flour for cocoa powder, 1/2
cup for
ground hazelnuts, and replaced the other half with equal amounts of sorghum flour and potato starch.
1/2
cup finely
ground hazelnuts (Bob's Red Mill makes a
Hazelnut Meal / Flour, and Trader Joe's carries
ground nuts at the holidays)
Ingredients: 3/4 pound Brussels sprouts, trimmed and halved 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly
ground black pepper 1 ounce finely diced pancetta 8 ounces dried orecchiette pasta 2 teaspoons minced garlic 3 tablespoons freshly grated Parmesan 1 teaspoon minced fresh thyme 1/4
cup chopped
hazelnuts, toasted
I used
ground hazelnut flour instead of almond, and I threw in not only pumpkin seeds, sunflower seeds, and coconut, but a quarter
cup of sesame seeds, too and they tasted GREAT!
A half
cup of strong coffee into the blender with heated plant milk, a TBS of
ground oats, some flax and nuts, cocoa powder, a paste made of dates, turmeric, and sometimes spices or an extract like
hazelnut, almond, vanilla, etc..
1 1/2
cups fresh raspberries, divided1 / 4
cup extra-virgin olive oil1 / 4
cup red - wine vinegar1 small clove garlic, coarsely chopped1 / 4 teaspoon sea salt1 / 8 teaspoon freshly
ground pepper8
cups mixed salad greens1 ripe mango, diced1 small ripe avocado, diced1 / 2
cup thinly sliced red onion1 / 4
cup chopped raw
hazelnuts or sliced raw almonds 1.)