Ingredients (fills 435g jar) • 40g cacao butter, finely chopped • 1/2 cup cold - pressed macadamia oil • 1/2 cup raw agave • 1/2
cup hazelnut butter • 1 tsp vanilla powder • Pinch Himalayan pink salt • 1⁄3 cup raw cacao OR organic cocoa powder
Not exact matches
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut
butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1
cup hazelnuts 14.4 oz box graham crackers, crushed (about 4
cups) 8 oz dark or semisweet chocolate 1/2
cup dark alkalized (Dutch process) cocoa powder 1 1/2
cups (3 sticks) unsalted
butter, at room temperature 1
cup packed brown sugar, dark 2 large eggs
Orange Cardamom
Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g)
hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local
hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
2 1/4
cups all - purpose flour * 1 tablespoon cornstarch or arrowroot 1 teaspoon baking soda 3/4 teaspoon salt 1
cup vegan margarine 3/4
cup brown sugar 3/4
cup sugar 1/4
cup water 1 tablespoon pure vanilla extract 2
cups semisweet chocolate chips (dairy - free) Flaky sea salt, optional 1 1/2
cups chocolate
hazelnut butter (Justin's is vegan!)
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.
For the cookies: 1
cup butter, softened 3/4
cup sugar 1/4
cup light brown sugar 1 1/4
cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2
cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting
1
cup (240 ml) natural
hazelnut butter, very smooth (the only ingredient should be toasted
hazelnuts) OR 2-1/4
cups (520 ml) lightly toasted
hazelnuts, skins removed as much as possible
1
cup granulated sugar 1/4
cup water 1 tbsp corn syrup 1/4
cup unsalted
butter, cut into 4 pieces 1/2
cup heavy cream 3/4 tsp salt 1-1/2
cups whole
hazelnuts, skinned 2 oz semisweet chocolate, melted for drizzling
1/2
cup almond meal 5 TBS almond nut
butter 1/2
cup tahini 8 drops liquid stevia 1
cup chopped nuts, almonds, cashews, brazil nuts,
hazelnuts 1/2
cup coconut flakes 1/4
cup sesame seeds plus extra for coating
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
6 ounces bittersweet chocolate, chopped (I use Trader Joe's Pound Plus Dark Chocolate) 6 ounces (1 heaping
cup) whole raw
hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted
butter, softened to room temperature 1
cup granulated sugar
1/2
cup *
hazelnut butter (or almond
butter) 1 - 2 tablespoons unsweetened cocoa powder 1 - 2 tablespoons raw honey or maple syrup
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews,
hazelnuts or any other nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
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
: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.
Ingredients: - 1/2
cup white sugar - 1/2
cup brown sugar - 6 tablespoons
butter - 2 large eggs - 1 teaspoon vanilla - 1
cup cocoa powder - 1/4 teaspoon salt - 1/2
cup semi-sweet chocolate chunks or chips - 1/2
cup roughly chopped walnuts or
hazelnuts (optional)- Flaky sea salt for topping
One apple (preferably organic) 1 Tbsp walnuts, chopped 1 Tbsp nut
butter (I used
hazelnut butter) 1/4
cup berries (optional) 1 tsp chia seeds 1 tsp coconut flakes Cinnamon powder
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted
butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ve
butter (for pan)- NO
BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ve
BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3
cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2
cups whole milk - WATER * 1
cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2
cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
For the
Hazelnut Butter 1/3
cup hazelnuts (about 1 oz.)
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1 tablespoon of
hazelnut butter (almond
butter will work as well) a pinch of sea salt 1 capsule of Garden of Life Mood +
Place 1
cup of
hazelnuts in a food processor and blend until you get the consistency of a nut
butter (about 4 minutes).
Blueberry
Hazelnut Chocolate Hemp Smoothie Bowl with Chocolate Peanut
Butter Cup Snack Bars — Vegan Richa
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!
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!)
1) 2
cups of
hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon of salt 5) 1/4
cup of
butter (or ghee, coconut oil or palm shortening) 6) 1/2
cup of brown sugar (or 1/4
cup honey) 7) 1 large egg (or two small eggs), room temperature 8) 1 tablespoon of pure vanilla extract 9) 1/2
cup dark chocolate chips (gluten, dairy, soy free)
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
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
Clockwise from top left, it included small portions of chocolate
hazelnut layer cake,
hazelnut budino,
hazelnut fudge,
hazelnut semifreddo, and a
hazelnut butter cup.
Chocolate
Hazelnut Granola Recipe 3
cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin coconut oil 3 tablespoons creamy almond
butter 1/3
cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1
cup coarsely chopped
hazelnuts (toasted and skinned)
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut
butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut
butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate
hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut
butter cake chocolate peanut
butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond
butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut
butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut
butter and chocolate ice cream peanut
butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut
butter, caramel cheesecake vegan and gluten free, peanut
butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
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.
Although I typically reach (or make) for chocolate almond
butter cups, lately I have been craving chocolate
hazelnut spread, aka Notella.
1
cup almond milk 1
cup frozen blueberries 1 banana 1 packed
cup of spinach 1/4 avocado 1 large heaping tablespoon of our Peanut
Hazelnut Butter
1
cup (5 ounces) all - purpose flour 3/4
cup hazelnuts, toasted and skinned Pinch salt 8 tablespoons unsalted
butter, softened 1/3
cup (2 1/2 ounces) granulated sugar 1 large egg yolk 3/4 teaspoon vanilla extract
3/4
cup of smooth nut or seed
butter (almond,
hazelnut, sunflower, or peanut
butter) 1/4
cup + 2 tablespoons of maple syrup 3/4
cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2
cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
1
cup brazil nuts, macadamia or cashews * 1
cup almonds,
hazelnuts or walnuts * 1/2
cup nut
butter or tahini 1/2
cup raw cacao powder 1/4
cup coconut oil, gently melted 2 Tbsp rice syrup pinch Himalayan pink salt
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted
butter, cut into 1 - inch pieces * 1⁄2 packed
cup dark brown sugar * 1⁄2
cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3
cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2
cup cracked
hazelnuts (I omitted these, but I'll be sure to include them next time)
The Filling 2
cups raw cashews, soaked 4 - 6 hours and rinsed 1/4
cup + 2 Tbsp raw
hazelnut butter 1/2
cup coconut oil, melted 1/2
cup maple syrup (or 1/4
cup +1 tbsp agave nectar) 1/2
cup raw cocoa powder 1/2
cup water 1/2 tsp salt
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
-- 2 ripe bananas, peeled — 2
cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew
butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded
Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut
cups with
hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»
Unless, of course, we swap out that tahini for peanut, almond, pecan,
hazelnut, or sunflower seed
butter... The result is a thicker - than - usual
cup that's creamier than any we've had.
Ingredients: 7 tbsps unsalted
butter, room temperature, plus more for greasing pan 1 tbsps cocoa powder 1
cup hazelnuts 3 ounces chocolate, broken into pieces 6 large eggs, separated 1/4 tsp sea salt 13 ounces Nutella chocolate
hazelnut spread 2 tbsps espresso Powdered Sugar, for dusting Sweetened whipped cream (optional) Ice cream (optional)
1/3
cup organic rolled oats 2/3
cup purified water 5 - 6 tbsp almond milk 1 tbsp coconut oil 1 banana, sliced 1 tbsp almond or
hazelnut butter Desiccated coconut Hemp powder Maca powder Handful blueberries Pumpkin seeds Acacia honey or maple (optional)
Chocolate Nutella Alfajores [Printable Recipe] Adapted from Aromas Y Sabores Makes about 3 dozen 1 1/2 - inch cookie sandwiches 1
cup all purpose flour 3/4
cup cornstarch 1/4
cup unsweetened cocoa powder 1/8 tsp salt 1 tsp baking powder 7 Tbsp unsalted
butter, softened 2/3
cup sugar 1 large egg, room temperature 1 large egg yolk, room temperature 1 tsp pure vanilla extract 1 tsp brandy (optional) 1/2
cup Nutella or other chocolate
hazelnut spread 1/2 to 3/4
cup hazelnuts, toasted and finely chopped Sift together flour, cornstarch, cocoa powder, salt, and baking powder.
Ingredients: 1/2
cup hazelnuts 1/4
cup plus 3 tablespoons sugar 3/4
cup plus 2 tablespoons all - purpose flour 1 stick (1/2
cup) cold unsalted
butter, cut into small pieces
1
cup of nut or seed
butter (peanut
butter, almond
butter, tahini, cashew
butter, Brazil nut
butter,
hazelnut butter, etc)