Used 1/4
cup hazelnut meal / flour, added texture, 1/4 cup blanched almond meal / flour, and 1/2 cup tapioca flour.
1 1/4 cup bittersweet or semisweet chocolate, chopped 1/4 cup freshly brewed espresso or coffee 1 tsp pure vanilla extract 1/2 cup butter, at room temperature, cubed 1/4 cup coconut oil 1/2
cup hazelnut meal / flour 1/2 cup coconut flour 3 tbsp unsweetened cocoa powder 1 1/4 tsp baking powder 1/4 tsp kosher salt 5 large eggs, separated, at room temperature 1 cup coconut sugar
3/4
cup hazelnut meal (alternatively, you can grind your own.
Espresso and Hazelnut Croissant Cake Serves 6 8 croissants, cut in half horizontally 2 eggs 1/2 cup golden caster sugar 1/2 cup thickened cream 1/4 cup espresso, cooled 1/4
cup hazelnut meal 1/2 cup hazelnuts, roughly chopped 100g dark chocolate, roughly chopped Harry's Ice Cream Co..
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
1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2
cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling
Ingredients 1/2 cup tapioca flour 1/3 cup quinoa flakes 1/3
cup hazelnut meal 1/3 cup rice flour 1/2 cup brown sugar 1 tsp.
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 *
Not exact matches
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)
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
: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)
Mix the flours,
hazelnut meal, 2/3
cup sugar and salt.
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)
For 2-1/2
cups wheat flour in a recipe, substitute 1/2
cup almond or
hazelnut meal for one of the
cups and 1-1/2
cups GF - AP flour for the remaining flour.
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
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)
Makes around 40 cookies Prep time: 5 minutes Cooking time: 20 minutes Ingredients 1 1/2
cups buckwheat flour * 1
cup brown rice flour 1
cup almond or
hazelnut meal 3/4
cup coconut sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/4
cup chia seeds 1/3
cup coconut oil 2/3
cup plant based milk (such as soy, oat, almond) 1/3
cup peanut butter or almond butter 2 tsp vanilla paste 1/2
cup dark choc pieces Method Preheat oven to 180ºC / 350ºF.
1/2
cup crispy
hazelnuts or sunflower seeds 1/2
cup coconut flour 1/2
cup masa corn
meal or sprouted buckwheat flour 3/4
cup arrowroot or sweet rice flour 1/2
cup coconut oil or ghee 2 duck eggs or 3 chicken eggs 1/3
cup Rapadura sugar or date sugar 2 tablespoons honey 1/2 teaspoon pectin or xanthan gum 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 2 — 4 tablespoons water