Spread 1/4
cup hazelnuts in a skillet or pie plate and toast for about 3 to 5 minutes or until lightly golden brown.
Not exact matches
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.
You can find a 1 / 2 -
cup bag of chopped
hazelnuts in most supermarkets that is perfect for this.
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.
Place 1
cup of the roasted
hazelnuts in your food processor (keep some for topping) and add the dates, cacao powder and sea salt.
In the 4 -
cup work bowl of a KitchenAid ® 14 - Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste for
cup work bowl of a KitchenAid ® 14 -
Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste for
Cup Food Processor fitted with the mini multipurpose blade, add skinned
hazelnuts and process on high for 1 minute or until a thick paste forms.
12 ounces tiny whole green beans (I used frozen Birds Eye brand) 4 strips bacon, cut
in 1 - inch pieces, cooked 1/3
cup dried cranberries or cherries 1/3
cup toasted nuts, such as sliced almonds or
hazelnuts (6 min.
What's
in it: 3 ripe bananas (2 for the pops, 1 for the slices on top) 1/3
cup nutella or chocolate -
hazelnut spread 2/3
cup vanilla soy milk optional: 1/4
cup dark chocolate chips, melted
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 versio
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 versio
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 version.
-- 1
cup GF oats — 2
cups nuts — almond,
hazelnut, pecans — or a mix of all three — 1
cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these
in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
Place 1
cup of
hazelnuts in a food processor and blend until you get the consistency of a nut butter (about 4 minutes).
What's
in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds,
hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
In a food processor, pulse the remaining 1/2
cup hazelnuts with 2 tablespoons sugar intil finely ground.
In case this helps anyone else who can't eat almonds - I made this with only Bob's Red Mill
hazelnut flour (2.5
cups) and they turned out great.
I followed this advice (used only 2.5
cups of Bob's Red Mill
hazelnut flour), but also added
in 1 egg to help the dough hold together.
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
I also mixed
in 1/2
cup chopped
hazelnuts.
* 1/2
cup wild rice * 1 1/2
cups water * 1/2 teaspoon fine sea salt * 1
cup red grapes, sliced
in half lengthwise * 1 tablespoon balsamic vinegar * 1 teaspoon chopped fresh rosemary, plus more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2
cup raw
hazelnuts * 1/2
cup crumbled feta cheese
Combine cashews,
hazelnuts, and 4
cups hot water
in a blender or a large bowl.
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced
in half 2 fennel bulbs, cut
in half 1
cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3
cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (
hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
Or use this recipe for
hazelnut milk, using 2
cups of water
in place of 3
cups of water.
To make: Soak
hazelnuts in 2
cups of water with pitted Medjool dates (if using date option to sweeten) for 2 — 4 hours or overnight.
Combine
hazelnut mixture, 1/4
cup powdered sugar, and cornstarch
in a medium bowl, stirring with a whisk.
Layer crab, 1/2
cup hazelnuts, cheese and vegetables
in greased baking dish.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed
in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds /
hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
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
Crushed Toasted
Hazelnuts — just throw about 1/4
cup in a cast iron skillet over medium - low heat and stir until they begin to turn light brown.
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 Cr
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 Cr
hazelnut meal 1/2
cup hazelnuts, roughly chopped 100g dark chocolate, roughly chopped Harry's Ice Cream Co..
* 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)
1
cup (240 ml) raw millet (any color will work) 1 butternut squash 100 g raw
hazelnuts 2 avocados, diced 1 small romanesco broccoli, broke into bite - size florets 2 handfuls purple grapes, cut
in half 2 handfuls green leaves, we used beetroot leaves 1 pomegranate, seeds
Chop 1
cup blanched
hazelnuts (blanched almonds are fine to substitute
in, but then it veers into sleepy green bean almondine territory — up to you).
Place the oats,
hazelnuts, dried fruit and cinnamon
in a large bowl, mix to combine then pour
in the apple juice and 3/4
cup of almond milk.
Combine cashews and
hazelnuts with 4
cups of hot water
in a large bowl.
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
Always looking to rotate small amounts of nuts
in my diet for their nutrient - packed - punch and satiating capabilities, I grabbed the jar of
hazelnut flour from the top shelf shelf and added a half
cup to the bowl.
1 10 -12-ounce jar roasted red peppers, drained 1/2
cup marcona almonds 1/4
cup toasted and peeled
hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving
In a food processor or blender, combine all ingredients except parsley.
Sprinkle with 1/2
cup coarsely chopped
hazelnuts in place of sliced almonds.
1/2
cup dried Mission figs, sliced lengthwise
in quarters and tough stems removed 3 tablespoons balsamic vinegar 3 tablespoons water 1/4
cup hazelnuts Crackers or bread of choice, toasted, for serving
Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut
in half 1 lb Brussels sprouts, cut
in half 1/2
cup chopped
hazelnuts 1/4
cup panko breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest Salt Black pepper Vegetable oil Olive oil 1 lemon, cut into wedges
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»
After the main course, guests can indulge
in decadent house - made desserts like sweet potato pie with molasses ice cream or roasted
hazelnut gelato, or curl up next to the roaring Great Hall fireplace with a
cup of coffee or tea.
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!
2
cups cooked brown rice 1
cup hazelnut milk 1 tablespoon shredded, unsweetened coconut 1 banana, thinly sliced 1 tablespoon sunflower or pepitas (pumpkin seeds) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Mix ingredients together
in a medium sauce pan, Cook...
What's
in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds,
hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
Get your chocolate fix
in the nuttiest of ways with our paleo - approved Chocolate
Hazelnut Bar, the perfect complement to your morning
cup of coffee or tea.
In a blender prepare your
hazelnut cream sauce: add soaked
hazelnuts, 1 1/2
cups reserved pasta water, garlic cloves, nutritional yeast, the juice of one lemon, and pinch sea salt and pepper.
Combine the
hazelnuts, cocoa, salt and 1/2
cup of the sugar
in a food processor.