Showing Tag: "hazelnuts" (Show all posts)

Vegemite/Marmite brownies

Posted by Bake Club on Friday, May 13, 2022, In : slices 

Are you a Vegemite or Marmite person (or Promite, Our Mate or Bovril)? Or do you detest yeast extract in any shape or form? I go for Vegemite as it has only 2.2 g of sugar per 100g and Marmite has 11.2 g. It is a nutritious spread and adds flavour to brownies. You don't actually taste it, but the depth of flavour is there, and makes for a fudgy, gooey delight.


200 g dark chocolate, roughly chopped

150 g unsalted butter or dairy-free spread

1 Tbsp Vegemite or Marmite or yeast extract

3 eggs

1 c gra...


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Hazelnut meringues

Posted by Bake Club on Saturday, November 20, 2021, In : desserts 


You can use any nuts in this recipe, such as pistachios, macadamia or flaked almonds. Nuts add a nice savoury crunch to an otherwise very sweet plain meringue.


Makes 12

2 egg whites

1/2 c caster sugar

1/2 c icing sugar

1/3 c toasted hazelnuts, chopped


Preheat oven to 110C. Line a baking tray with baking paper. In a large bowl whisk the egg whites until firm. Add sugar one Tbsp at a time until thick and glossy. Fold in icing sugar until just combined then fold in the nuts, reserving a couple of Tbsp...


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Hazelnut truffles (homemade Ferrero Rocher)

Posted by Bake Club on Friday, November 19, 2021, In : sweets 

The ubiquitous Ferrero Rocher chocolates are a familiar sight at celebrations of all kinds, especially at Christmas. It's all about the hazelnut and wafer combo that Pietro Ferrero nailed in Alba back in 1942 that has stood the test of time. I've never had enough hazelnuts on hand to try making my own but since I bought that kilo from Mt Hyde Hazelnuts in Dunedin, I gave it a go from scratch. This is adapted from Bigger Bolder Baking.

Makes 35-40
Filling:
2 c toasted hazelnuts
1/2 c maple syrup (...
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Chocolate hazelnut salted caramel tart

Posted by Bake Club on Tuesday, November 16, 2021, In : desserts 

I bought a freshly shelled kilo of hazelnuts from Mt Hyde Hazelnut Farm in Outram, near Dunedin. Oh, the things I can do! I usually go for quick gratification recipes but I went all out on this layered pie. Multiple ingredients and components equals multiple dishes and applied time management. The result though is totally worth it. It's a rich tart so moderate-size slices will feed plenty, or the three in our family multiple times! It's from BBC Good Food


Pastry:

1/2 c hazelnuts, toasted and ...


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Apple filo pies

Posted by Bake Club on Sunday, November 14, 2021, In : desserts 

I got this idea from Nadiya Hussain. She uses some good 'cheats' to make her recipes quicker. She used 2 cans of chunky apple sauce for her filling, but I haven't seen these in Auckland shops so I just made my own stewed apple.


700 g apples, preferably Granny Smith

Splash of water and lemon juice

1 tsp mixed spice

1/2 c raisins

1/2 chopped nuts (I used toasted hazelnuts)

cooking oil spray

12 sheets filo pastry

demerara sugar, optional
icing sugar, optional


Peel and chop the apples into small cubes and ...


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Orange hazelnut madeleines

Posted by Bake Club on Saturday, September 25, 2021, In : small cakes 
 

I've made madeleines before using the recipe that came with the tin. But browning the butter first adds another nuance of flavour and I decided to experiment with a nutty and zesty combo.


Makes about 20

115 g butter

1 c sifted flour

1/2 c toasted hazelnuts, ground into a fine flour

1/2 tsp baking powder

pinch salt

2 eggs

1/2 c granulated sugar (i used coconut sugar, hence the darker crumb)

2 tsp orange zest

1 tsp orange essence


melted butter for brushing


icing sugar for dusting

Brown the butter first by ...


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Chocolate eclairs with creme patisserie

Posted by Bake Club on Wednesday, September 22, 2021, In : desserts 

For my self-designated French week, one must make choux! There are a lot of components to these eclairs; the French certainly don't do pastry by halves. Was it worth it? Mais oui!


Makes around 20

Choux pastry:

200 ml water

80 g butter

pinch salt

pinch sugar

1 1/4 c flour

4 eggs


Creme patisserie

1 1/4 c milk (I used homemade almond)

1 tsp vanilla paste or extract or 1/2 vanilla pod, seeds scraped

3 egg yolks

1/2 c sugar

1 1/2 Tbsp flour

1 1/2 Tbsp cornflour


Chocolate ganache:

150 g dark chocolate

1/2 c cream (I...


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Life-changing crackers

Posted by Bake Club on Friday, September 25, 2020, In : savoury 

Sarah Britton of My New Roots created the life-changing bread, using only seeds and psyllium. Here's the cracker version from Super Loaves & Simple Treats by Melissa Sharp (PK, 2017). They go so well with all kinds of sweet or savoury toppings, or just by themselves.

1/2 c sunflower seeds
1/3 c flaxseeds
1/4 c hazelnuts
3/4 c oats
2 tsp chia seeds
3 tbsp psyllium
1/2 tsp sea salt
1 tsp seaweed flakes
2/3 c water
2 tbsp coconut oil, melted
1 tbsp honey

Preheat oven to 160C. Line 2 baking sheets with bakin...
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Choconutty popcorn cookies

Posted by Bake Club on Saturday, August 29, 2020, In : cookies 

Heidi Swanson calls these carnival cookies, not the sickly sweet artificial-coloured kind, but wholesome sugar-free bites packed with nutrients. The popcorn and chocolate chips bring to mind amusement park snacks.


Makes 22-24

1 1/2 c rolled oats

1/2 c almond meal or ground almonds

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 1/2 c mashed bananas (about 3 or 4)

1 tsp vanilla extract

1/4 c coconut oil, softened or just melted

1 1/2 c popcorn

1 c chocolate of choice (chopped, chips, buttons or b...


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Chocolate ginger meringues

Posted by Bake Club on Friday, March 27, 2020, In : cookies 

We are day 2 of Covid-19 lockdown in New Zealand but the baking doesn't stop. Our daughter chose these for me to make - and I happily obliged. We had all the ingredients in the pantry waiting to be used. It's from Gluten-Free Baking by Kristine Kidd (Weldon Owen, 2014).

Makes about 20 meringues

100g dark chocolate
2 egg whites
1/8 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla extract
pinch sea salt
3/4 c toasted hazelnuts, roughly chopped
1/3 c crystallised ginger, roughly chopped

Preheat ovent o 165...
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Hasselnötskaka (hazelnut coffee cake)

Posted by Bake Club on Thursday, September 5, 2019, In : big cakes 

This is such a simple beautiful cake, made special with ground hazelnuts and a hint of coffee. It's classic Swedish fika fare.

150g butter
1/2 c hazelnuts, toasted and ground
3 egg yolks
1/4 c brown sugar
1/2 c flour
3 tbsp cold espresso coffee
pinch salt
3 egg whites
2/3 c cane sugar

Preheat oven to 175C. Line a 23 cm round tin with baking paper.
Melt butter in a saucepan and set aside to cool. In a bowl, whisk the egg yolks and brown sugar until pale and frothy. Pour in the cooled butter and mix. Sift...
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Hastbullar (Swedish scones)

Posted by Bake Club on Tuesday, August 27, 2019, In : small cakes 

Swedish hastbullar ("quick buns") are like fancy scones. You can make them without paper cases, but the Swedish like to present their fika nicely.

Makes 12
2 c flour
2 tsp baking powder
2 tsp cardamom seeds, crushed (or used ground cardamom)
1/2 c unrefined sugar
100g cold butter, cubed
1/2 c chopped dried fruit (I used apricots, they used figs, anything works well)
1 egg
3/4 c milk

For the topping:
1 egg, beaten
1/4 c chopped nuts (I used hazelnuts) or demerara/raw/turbinado sugar

Preheat oven to 220C. L...
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Date & hazelnut pinwheels

Posted by Bake Club on Sunday, July 7, 2019, In : cookies 

A fancy-looking biscuit! You can use any nuts you prefer for this recipe - pecans, pistachios, almonds, walnuts, whatever you have handy.

Makes 60
Filling:
1 1/3 c pitted dates, cut into pieces
1/2 c water
1/2 c toasted hazelnuts, finely chopped

Cookies:
115g butter or non-dairy spread
1 c brown sugar (or coconut or rapadura)
1 egg
1 egg yolk
1 tsp vanilla extract
2 c flour
1/2 tsp baking soda
pinch salt

Make the filling by putting the dates and water in a saucepan on medium heat. Bring to a simm...


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Hazelnut & blue cheese thumbprints

Posted by Bake Club on Thursday, June 20, 2019, In : savoury 

I have become rather enamoured with a book called Slice & Bake Cookies by Elinor Klivans (Chronicle Books, 2013) who I discovered is a 76-year-old legend in baking and dessert making. Her signature technique is to freeze the cookie dough before baking, and you can store dough in the freezer to whip out and bake whenever you fancy. Having both hazelnuts and blue cheese on hand, I made a savoury version first.

Makes 28
1 c flour (I used wholemeal and white spelt)
1/2 tsp salt
1/4 tsp baking powder
1...
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Baci di dama (lady's kisses)

Posted by Bake Club on Tuesday, May 7, 2019, In : cookies 

Oh so cute! These little Italian kisses can be made with hazelnuts or almonds. You can fill with plain melted chocolate or chocolate ganache (chocolate mixed with coconut cream). This is from Biscuit by Miranda Gore Browne (Ebury Publishing, 2012).

Makes about 25 sandwiched biscuits
75g ground almonds
50g whole almonds, toasted
125g caster sugar
125g butter, softened and chopped (or non-dairy spread)
125g flour (I used spelt)
1 tsp vanilla extract
pinch salt
200g dark chocolate

Preheat oven to 180C. Li...
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Hazelnut thins

Posted by Bake Club on Sunday, April 28, 2019, In : cookies 

This is a sophisticated biscuit for grown-ups. The thins are lovely as they are but you can take it to the next level by sandwiching them with a hazelnut chocolate ganache! This is from Biscuit by Miranda Gore Browne (Ebury Press, 2012).

Makes 32 singles or 16 sandwich cookies
110g butter or non-dairy spread, softened
55g soft brown sugar
170g flour (I used wholemeal and white spelt)
120g hazelnuts, toasted and ground

Chocolate hazelnut ganache
150ml coconut cream
150g dark chocolate, broken into pie...
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Fully loaded chocolate chunk cookies

Posted by Bake Club on Friday, March 29, 2019, In : cookies 

These cookies are pretty serious about themselves and they are seriously good cookies!

Makes 24 cookies

185g butter or non-dairy spread
3/4 c coconut sugar
1 tsp vanilla extract
2 1/2 c flour (I used white and wholemeal spelt)
1 tsp baking powder
1/2 tsp salt
1/2 c activated buckwheat groats
1/2 c cranberries
1/2 c chopped hazelnuts
1 c dark chocolate chips or chunks

Preheat oven to 180V. Line 2 bnaking trays with baking paper.

In a large bowl cream the non-dairy spread/butter and sugar until ...


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Rocky road

Posted by Bake Club on Wednesday, December 19, 2018, In : sweets 

Quick and easy rocky road to give to the teachers this year, and for random visitors to our house this festive season.
1 c cacao butter
1 c cacao or cocoa powder
1/4 c maple syrup
1 tsp vanilla extract
pinch salt
1/2 c cranberries
1/2 c toasted hazelnuts
1/2 c mini marshmallows

Line a loaf tin with baking paper.
Melt the cacao butter in a heatproof bowl set over a saucepan with 2-3 cm water. Heat on a low-medium heat until melted.
Take off the heat and stir in the maple syrup, cacao powder, vanilla, sal...
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Vegan hazelnut meringue torte with coffee buttercream

Posted by Bake Club on Tuesday, June 5, 2018, In : desserts 

I was at the Dunedin Farmers Market recently and splashed out on roasted hazelnuts from Amazelnuts, grown in Mosgiel. Fortuitous timing, as I was looking for an 'H' ingredient. This is no. 8. of 26 alphabetical bakes.
Aquafaba, the liquid from a drained can of chickpeas. makes a great meringue if you want to avoid egg whites - just don't open the door while cooking! I did, and in that brief moment the cold air took the lift out of my meringue sails. My meringues may not have risen but fear not...
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Hazelnut chocolate fudge bars

Posted by Bake Club on Thursday, November 30, 2017, In : sweets 

Why are hazelnuts so expensive? I love these lil' nuts but I only buy them for special occasion bakes. Or nonbakes as the case may be. These fudgy bars start melting as soon as they're out of the freezer but I'm gonna attempt to take some on a flight to Wellington tomorrow for our vegan friends - wish me luck!
This recipe is adapted from Vladia Cobrdova's A Whole New Way to Eat (Murdoch Books, 2017). She adds fresh ginger to hers, caramelised with honey. I did a cheat's version and just used o...
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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 cake

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 strawberries...


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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

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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