Showing Tag: "hazelnuts" (Show all posts)

Hazelnut carrot cookies

Posted by Bake Club on Wednesday, March 22, 2017, In : cookies 

Hazelnuts! Yummy but expensive little things, aren't they? That's why I don't often bake with them, but I had half a cup in the cupboard for some such occasion. I added some diced dried fruit to the mix to sweeten the package for the 4-year-old. She turned her nose up at them, however. Oh well, more for me. These fall into the brutti ma buoni style of biscuit - ugly but good.

Makes about 20

1 c spelt flour
1 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp salt
1/2 c rice syrup
1/4 c almond butter (...
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Life-changing bread

Posted by Bake Club on Monday, October 31, 2016, In : bread 

This appeared in 2013 on My New Roots and I've finally jumped onto the bandwagon! A dense, filling bread made of just nuts and seeds - genius. All mixed in the tin and you can experiment with different nuts and seeds too.
1 c sunflower seeds
1 1/2 c oats
1 c almonds (or hazelnuts)
1/2 c flaxseed
2 Tbs chia seeds
3 Tbs psyllium husk powder (or 4 Tbs psyllium husk)
1 tsp salt
1 Tbs natural sweetener (maple syrup, rice malt syrup)
3 Tbs melted coconut oil
1 1/2 c water

Line a loaf tin with parchment/baking...
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Chocolate tuiles

Posted by Bake Club on Monday, November 23, 2015, In : cookies 

Gee, French pastry can be really fussy. These took a while to make and we ate them in nanoseconds! Lovely crisp bites though and I'll make them again and try other varieties. Perfect for a dainty afternoon tea occasion. 

Makes around 24

1 egg white
1/4 c light brown sugar
2 Tbs flour
2 tsp cocoa powder
30g melted butter
1 tsp milk
1 Tbs ground hazelnuts or almonds

Preheat oven to 180C. Draw 6 x 8cm diameter circles on a sheet of baking paper about 4cm apart.

Beat egg white with an electric ...


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Frances makes panforte

Posted by Bake Club on Friday, December 21, 2012, In : sweets 

My first attempt at panforte turned out pretty good. I used this recipe from the Healtheries website. Have wrapped up wedges for wee Xmas gifts.


250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar...


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Mama Chan’s hazelnut meringue

Posted by Bake Club on Thursday, February 16, 2012, In : desserts 

6 egg whites
1 ½ c caster sugar
1 c chopped hazelnuts

Preheat oven to 100 C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until crispy.

Assemble together with sweetened cream and berries. Our bottom layer was strawberri...


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Frances makes Heidi's brown sugar rosemary nuts

Posted by Bake Club on Saturday, September 24, 2011, In : sweets 


Mmm. Nice sweet-savoury snack to take down to Party Central tonight to see the All Blacks beat Les Bleus! (Postscript: NZ 37: France 17 woo ha!) See the full post on Heidi Swanson's site, www.101cookbooks.com. She just uses walnuts but I used walnuts, almonds, hazels and brazils.

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/...


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Frances’s yoghurt and goldenberry cake

Posted by Bake Club on Sunday, July 10, 2011, In : big cakes 

I wanted to find a recipe to use my homemade yoghurt. I adapted Heidi Swanson’s buttermilk cake from her latest book, Super Natural Every Day. Her summer version uses sliced plums and she recommends a winter version of 12 chopped Medjool dates and 1 c toasted walnuts. I had neither so I used dried goldenberries, cranberries and hazelnuts.

 

1 ½ c spelt flour
1 c white flour
1 tbs baking powder
½ dark muscovado sugar
½ tsp sea salt
2 eggs
1 ½ c yoghurt or buttermilk
6...


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Frances's new chocolate moulds

Posted by Bake Club on Thursday, February 10, 2011, In : sweets 

I bought two fantastic chocolate moulds in Venice - rose shapes and leaf shapes. No baking involved, but I thought I'd include my first batch to show you how easy it is.
Just melt dark and white chocolate. Filled the moulds halfway then added a toasted hazelnut or pistachio, and topped with more chocolate. For the leaves I mixed in chopped pistachios and dried cranberries.
Lately I've also made some batches of Annabel Langbein's espresso hazelnut chocolate ripple  - pouring dark and white choc...
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Andrea's Zombie Mama Muffins with hazelnuts, pear, apple & banana

Posted by Andrea on Sunday, August 15, 2010, In : small cakes 

Elodie enjoys her first muffin!

an easy muffin recipe for tired mums and dads ...
makes 6 large, or 12 small

place baby in highchair with plastic baking things to play with 
have a coffee
THEN
in one bowl combine:
1 cup wholemeal flour
1 cup rice flour
half tsp baking soda
1 tsp baking powder
half tsp salt

in another bowl combine:
half tsp grated lemon rind
a quarter cup raw sugar
4 tsp melted butter (or oil)
3/4 cup milk (or ricemilk or soy)
1 egg
3 TBS lemon juice
chopped hazlenuts
small slices/chunks apple, b...

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Frances' first attempt at a gluten-free, sugar-free cake (ok it's got chocolate bits in it)

Posted by Bake Club on Tuesday, August 10, 2010, In : big cakes 

I just freestyled this recipe so feel free to make up as you go along too!

1 cup brown rice flour
1 cup carrot pulp (from my Oscar juicer)
1/2 cup beetroot pulp
tsp each cinnamon, nutmeg, ginger (whatever spices you like)
1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
1/2 cup dark choc bits
another version I added chopped toasted hazelnuts and coconut
1 tsp vanilla essence
3 eggs
1/2 cup oil or 1/2 cup melted Olivani
about 4 tbsp Fre...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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