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hazelnut

Poached Pear Salad

| Members only, Salads

This delicious Poached Pear Salad is a great side salad or build a meal by adding your choice of protein. I love the combination of poached pears with the spicy rocket, crunchy hazelnuts and salty parmesan. It’s a flavour match made in heaven. This is a salad that you can definitely choose to be the feature…

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Sticky Pecan and Hazelnut Tart

| Baked Sweets, Desserts

This amazingly delicious dessert is thanks to Alexx Stuart from Low Tox Life. I’ve taken it from Alexx’s ebook ‘Celebrate – Your Comprehensive Guide to Low Tox Entertaining.’ It’s a standout recipe in this years ‘Ultimate Healthy Living Bundle’ and I’m so thrilled that Alexx has been generous enough to allow me to share it with you today. My hubby and kids are even more thankful to Alexx, they devoured it, loved it and have requested more!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

This Sticky Pecan and Hazelnut Tart is a devine dessert thanks to the wonderful Alexx Stuart from Low Tox Life. It's intollerance friendly & you'll love it!
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5 from 2 votes

Sticky Pecan and Hazelnut Tart

This gluten free, fructose free, casein and lactose free beauty is an adaptation of that classic, uber sweet sticky pecan tart that we’ve all surely enjoyed in the past? Being gluten free isn’t an affliction and there’s no way we’re missing out on the smell of pastry in an oven or the caramelisation of nuts bubbling away in a tart like this. No siree!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Author: Georgia Harding

Ingredients

  • 170 g pecan nuts (1 cup)
  • 120 g hazelnuts (1½ cups)
  • 6 whole egg yolks
  • 120 g coconut oil -or ghee or butter if not intolerant
  • 100 g coconut cream
  • 170 g rice malt syrup (1 cup) or honey or maple syrup
  • Pinch ground cloves
  • Pinch ground nutmeg
  • 1 tsp ground cinnamon

For the Pastry

  • 120 g tapioca flour (1¼ cup)
  • 30 g almond meal (⅓ cup)
  • 20 g coconut flour (2 heaped tsp)
  • 45g g buckwheat flour (½ cup) plus a little more for dusting your hands when pressing out the pastry into the tart shell
  • 140g butter (chilled), sliced into cubes (ghee is the best dairy-free)
  • 1 free-range or organic egg/s whole egg whisked with the vanilla in it
  • 1 tsp ground cinnamon
  • 1 vanilla -or 2 tsp vanilla extract
  • 2 tbsp rice malt syrup - fructose free OR maple syrup OR honey

Instructions

For the Pastry

  • Pop all your flours in your food processor or thermomix and pulse to combine and aerate.
  • Add your super chilled butter and blitz until crumble and combined.
  • Whisk your egg, vanilla, cinnamon and syrup together.
  • Add about ⅔ of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumps? You’re done. Has it not? Add a tiny bit more.
  • Save the leftovers of this mixture for a batch of French toast!
  • Spatula out onto unbleached parchment paper and shape into a ball and pop in fridge for 30 minutes to make it more workable.
  • Preheat oven to 180℃ / 350℉ fan forced OR 200℃ / 400℉ non fan forced oven.
  • While the pastry is resting, pop all the nuts onto a baking tray and roast for 8 minutes in the oven (watch they don’t burn!). If you’re using activated nuts, no need to do this step, but if they’re plain, raw nuts, this is crucial. Take out and let cool as you work on other things.
  • Now, line your quiche / tart tin with coconut oil or butter and then dust with buckwheat flour and shake o excess. This will help you when it comes to dislodging the tart later on!
  • Plop your pastry blob into the tin and dust your hands with buckwheat to avoid sticking and start working the pastry to all the corners evenly to about ½ cm thick all round. Any excess – make a couple of short bread cookies out of it while you’re blind baking the base!
  • Now, place parchment on top and weigh it down with raw beans, rice grains or pastry weights and blind bake in the oven for 10 minutes with the weights in, and a further 5 minutes without – this will mean your base isn’t soggy for the finished product later.
  • Now, take the pastry shell out when you’ve just noticed a little bit of light golden action around the edges – This will mean you won’t have burnt ones later.

For the Filling

  • Warm the syrup / honey, butter / ghee / coconut oil, cream and spices until all well combined.
  • Whisk egg yolks and pour very slowly your liquid mix (step 1) into the yolks, while continuing to whisk to avoid the yolk cooking. 
  • Place the hazelnuts into the pastry shell, naked (pop them in a tea towel and shake until most of the skins fall away).
  • Then pour your liquid over the top, leaving back 100ml liquid to go over the pecans afterwards.
  • Now, layer your pecans over the top in whatever pretty pattern you fancy.
  • Now drizzle the rest of the mixture over the pecans (keep a little back if it’s going to overflow. We don’t want that, and everyone’s quiche / tart tins are going to vary a little here)
  • OPTIONAL: Sprinkle a little coconut sugar over the top of your tart. Not necessary, but will create a nice crust over the top. So.. why wouldn’t you?
  • Now bake everything together in the oven for 30 minutes until well caramelised and pastry is a deep golden brown.
  • Remove from the oven and cool.
  • Then, to dislodge safely without ruining the corner bits of the tart slide the knife to the corners of the underside of the base (if you have a removable base) and apply a little pressure up, and do that to all 4 corners before pressing from the centre.
  • Serve with double cream or coconut cream. Heaven.

Store

  • In an airtight container or covered in the fridge.

Notes

Make biscuits

This pastry doubles as a delicious shortbread biscuit – just roll little balls once chilled and press down onto parchment paper with a fork to flatten and bake for 15-20 minutes on 200C / 400F or until golden. Delicious with a cup of tea!

Dairy-free

Choose the dairy-free options.

Fructose friendly

Choose rice malt as your sweetener and omit the coconut sugar. 
 

I'd love to hear how you enjoy this decadent dessert. Post a comment below or even better rate this recipe!

Healthy Choc-Hazelnut Truffles

| After School Snacks, Holidays & Entertaining, No-bake Sweets

I’m always looking for shortcuts in the kitchen so many of my ‘bliss ball’ types of recipes often become slices, and my cup cakes often become big cakes! I don’t do fiddly so well but at Christmas time, I am happy to put in just a little extra effort. So whilst with this recipe you definitely can use store bought hazelnut meal, I personally love to roast the hazelnuts first – it just lends an incredible flavour to this treat.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Get a glimpse of the more of the amazing recipes we offer? DOWNLOAD YOUR FREE CHRISTMAS EBOOK

Chocolate hazelnut truffle - These easy to make but deliciously decadent Healthy Choc-Hazelnut Truffles are a wonderful Christmas sweet treat because they can be made ahead and frozen.
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4.5 from 6 votes

Choc Hazelnut Truffles

A decadent, easy to make treat - these Chocolate Hazelnut Truffles are sure to become a firm favourite. Gluten, grain and dairy-free. 
Prep Time15 mins
Total Time15 mins
Course: Dessert, Snack
Servings: 30 truffles (approx.)

Ingredients

  • 200 g hazelnut meal (2 cups) hazelnuts roasted or dehydrated, skins rubbed off and then ground to a meal, taking care not to over grind it so it becomes oily or nut butter!
  • 80 g rice malt syrup, honey or maple syrup (¼ cup)
  • 100 g shredded coconut (2 cup)
  • 100 g coconut oil (½ cup) melted
  • 20 g cacao -unsweetened Dutch process or raw
  • 1 tbsp vanilla -powder, extract or essence
  • 15 g cacao -to coat them (1 tbsp)
  • 3 tbsp desiccated coconut -to coat them

Instructions

  • In a food processor combine on low speed (Thermomix speed 4) the hazelnut meal, sweetener, coconut, coconut oil, cocoa and vanilla until just combined (Thermomix 5 seconds).  You can also mix by hand, just make sure the coconut oil is in its liquid form.
  • You are aiming for a mixture that rolls into small balls easily, so if it's too dry add a little more coconut oil or sweetener, if too wet, add more hazelnut meal.
  • Mix the extra cacao and coconut together in a small bowl and roll each of the balls to coat.
  • Place on a tray (in a single layer) and pop in the freezer to set.
  • They can be made weeks ahead in preparation for Christmas Day.

Tip

  • These must be kept chilled or they will melt on a warm day.  I often double this recipe to make a bigger batch (trust me, you’ll be wanting more)!

Store

  • Store airtight in the freezer until ready to serve.

Notes

Fructose friendly

Choose rice malt syrup as your sweetener.

Nut-free

Replace the hazelnuts with toasted sunflower seeds, ground.

Coconut-free

Replace the coconut with more ground nuts. 

Vegan

Choose rice malt or maple syrup as your sweetener.

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Hazelnut Chai Spice Cookies

| After School Snacks, Baked Sweets

These Hazelnut Chai Spice Cookies are a very delicious gluten free, dairy free, grain free, egg free, fructose free and guilt-free treat. They only take minutes to make and are the perfect after school snack or weekend treat for the kids.

Health benefits

Well, firstly hazelnuts are a rich source of protein, essential fats, and fibre. They also contain antioxidants and many minerals. The coconut oil is so very nourishing. You can find out more about its amazing health benefits here. The cinnamon stabilises blood sugar levels for a sustained release of energy. The ginger and cardamon assist digestion.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Hazelnut Chai Cookie
Print Recipe
5 from 5 votes

Hazelnut Chai Spice Cookies

The chai and hazelnut flavours in this cookies are a match made in heaven. They are easy to make and really delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Servings: 12 cookies

Ingredients

  • 150 g hazelnut meal (1¼ firmly packed cups)
  • 55 g coconut oil (¼ cups) melted if solid
  • 50-85 g rice malt syrup or honey (¼ cup approx.)
  • 1 tsp vanilla -powder, extract or essence
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tbsp tea -or water (this is important or they will spread)

Instructions

  • Preheat your oven to 150℃/300°F (fan-forced).
  • In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
  • Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper.
  • Flatten with the back of the fork. Sprinkle a little extra cinnamon on top (optional).
  • Bake for 15 minutes or until starting to brown on top.

Store

  • In an airtight container in the fridge or freezer.

Notes

Low-fructose

Use the brown rice syrup, not honey.

Vegan

Choose rice malt or maple syrup as your sweetener.

Choc-Chip Chai

Add cacao nibs or a piece of dark chocolate. SO yum!

No hazelnut meal?

You can use almond meal instead.

Coconut-free

Replace with macadamia nut oil.

I love these cookies, I hope you do to? As always I'd love your feedback. Please post a comment or rate this recipe below.