This gluten free zucchini cake recipe combines
ground roasted hazelnuts, oats and buckwheat to make a healthier cake that's soft and delicious!A zucchini cake — despite what you might initially think!
We'll need the remaining
ground roasted hazelnuts (but keep a bit for later — they'll be needed for making the sandwich cookies look extra pretty and yummy and well... you get the picture).
Not exact matches
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)
Mix the
roasted and
ground hazelnuts (I
roasted them for 15 minutes at 160 °C) and melted chocolate.
Hazelnuts are the «nutella» nut, however they're really good eaten raw,
roasted, and
ground into a nut flour!
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.
The
roasted hazelnuts are finely
ground with the chocolate so each feve has a smooth and creamy texture.
I substituted oat biscuits and
ground,
roasted hazelnuts for the Graham crackers.
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!
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
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)
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
Roll the orange flavoured truffle mix in
ground almonds, the rum and raisin mix in desiccated coconut and the
hazelnut mix in chopped
roasted hazelnuts.
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
It is deliciously creamy with the
roasted hazelnuts ground to a thick paste with garlic, and then infused with fresh lemon juice and olive oil.
I
roasted whole
hazelnuts and
ground them, but you can also use
hazelnut meal as a shortcut.
Our Scandinavian - style City
Roast brings out the mocha,
hazelnut and dark fruit notes in our Mocha, which is
ground just right for our proprietary cold brew process.
Print Chocolate,
hazelnut and chickpea truffles Ingredients 120 g dates previously soaked for minimum 1 hour 80 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 200 g chickpeas cooked and peeled 100 g
hazelnuts roasted and
ground 100 -LSB-...]
Starter 75 g water 75 g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g
roasted and
ground hazelnuts 180 g melted dark chocolate
Print Chickpea and chocolate fudge bites Ingredients 200 g chickpeas cooked and peeled 200 g date paste 50 g creamed coconut highly concentrated coconut in a firm block 60 g dark chocolate 50 g cranberries 100 g
roasted hazelnuts 50 g
ground, 50 g -LSB-...]
1 rounded Tbsp (10g)
ground chia seeds = 3.1 g 1 rounded Tbsp (10g) pumpkin seeds = 3.0 g 1 rounded Tbsp (10g) pistachios, dry
roasted = 2.6 g 1 rounded Tbsp (10g) diced almonds, dry
roasted = 2.1 g 1 rounded Tbsp (10g) sunflower seeds = 2.1 g 1 rounded Tbsp (10g) cashew pieces, raw = 1.8 g 1 rounded Tbsp (10g) diced walnuts, raw = 1.5 g 1 rounded Tbsp (10g)
hazelnuts, raw = 1.5 g 1 rounded Tbsp (10g) pine nuts = 1.4 g 1 rounded Tbsp (10g) diced pecans, raw = 0.9 g