Hazelnut Flour
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Hazelnut flour comes from finely ground hazelnuts. Hazelnut flour is know to not crumble as much as other flours and holds its structures. It brings a rich, nutty, and buttery flavor. Hazelnuts are known to have great health benefits and a great gluten-free flour alternative.
Uses: Breads, cookies, crusts, biscotti, breading for meats, smoothies Key Nutrients: Protein, vitamin E, B vitamins, vitamin C, vitamin K, fiber, copper, iron, magnesium, manganese, phosphorus, potassium, zinc How To Make Your Own: Take raw hazelnuts, place in high output blender, food processor, or coffee grinder and grind until fine. Keep a close eye on it because if you blend too long it will turn into hazelnut butter. You may have clumps that you can separate with your fingers. |
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Chocolate Hazelnut Bars
Source: Adapted from: http://www.feastie.com/recipe/bakerita/chocolate-hazelnut-bars-gluten-free-paleo
Ingredients:
Directions:
Source: Adapted from: http://www.feastie.com/recipe/bakerita/chocolate-hazelnut-bars-gluten-free-paleo
Ingredients:
- 1 cup hazelnut flour
- 2 tablespoons tapioca flour
- 2 tablespoons coconut sugar, or sugar
- ⅛ teaspoon salt
- 2 tablespoons melted coconut oil, or butter
- ¾ cup hazelnuts
- 1 tablespoon tapioca flour
- 2 tablespoons cocoa powder preferably Dutch processed
- ¼ teaspoon kosher salt
- ⅓ cup coconut sugar, or sugar
- 5 tablespoons coconut oil, or butter
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ cup hazelnuts
- 3 oz. dark chocolate cut into chunks
Directions:
- Preheat oven to 350°F and line an 8x8” square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, stir together the hazelnut flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined, and there's no dry flour remaining. Press the crust evenly in the pan.
- In your food processor or blender, grind the hazelnuts, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the hazelnut crust.
- Top the filling with chocolate chunks and hazelnuts and press them into the chocolate hazelnut mixture.
- Bake for 15-18 minutes, or until just barely set and a skewer inserted into the center comes out clean - be careful not to over-bake or they'll be dry!
- Let cool completely before cutting into squares. Keep any leftovers in an airtight container.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Chocolate Hazelnut Bars |