Recipes Using Hazelnut flour - Try These Fabulous gluten free recipes;

Hazelnut Shortbread;
 
225gm butter - softened

110g (1/2 C) castor sugar*

55g (1/2 C) The NutHouse Hazelnut flour

280g (2 1/3 C) gluten free flour**

Preheat Oven to 170C
Cream the butter (until soft but not melted)  and sugar until fluffy and pale.
Add the hazelnut flour and sifted gluten free flour.
Mix again until the dough starts to clump together but is still crumbly.
Tip onto a large sheet of plastic cling wrap.
Fold the wrap over and work the dough into a 25cm log, ensuring there is no air pockets.
Rold the ends of the cling wrap in and roll the log up firmly.
Chill for 20 minutes in the fridge (or 10 mins in the freezer) until firm enough to slice.
Slice into 1cm or 1.5cm pieces and bake on a lined baking tray for 20-25 minutes.
When cool store in an airtight container.
Makes 20-25 pieces.
*Ordinary sugar can be substituted but the texture will be coarser.
**Bakels Gluten free flours works well in this recipe


Flourless Chocolate Mud Cake;

½ cup cocoa powder  

½ cup hot water

150g dark cooking chocolate, melted

150g butter, melted

1 ½ cups firmly packed brown sugar

1 cup hazelnut flour

4 eggs, separated

Preheat Oven to 180 C  (160 if using a fan-forced oven).  
Line a 20cm tin with baking paper.
Blend cocoa with the water in a large bowl until smooth.  
Add the chocolate, butter, sugar, hazelnut flour and egg yolks, stir until combined.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. 

Fold into chocolate mixture in two batches.
Pour mixture into pan and bake for 1 hour.  
Leave to cool before removing from tin.
Ice when cold.       
For best results cut with a hot knife.

 

Coconut Macaroons;

300g flaked coconut

1 cup hazelnut flour

395g can sweetened condensed milk

1 tsp vanilla essence

Optional: Chocolate for dipping

Preheat oven to 180C. 
Combine coconut, hazelnut flour, vanilla and condensed milk in a large bowl.
Mix well until blended.

Spoon cookies onto a lined oven tray, (can be shaped into balls using damp hands.)
Bake 10-12 minutes until lightly browned around the edges.   
Once cooled melt chocolate in saucepan (the texture improves with the addition of 1 tsp Kremelta), dip half of cookies into chocolate and allow to cool.

 

Santa Fe Apple Cake;

2 cups all purpose gluten free flour

¾ cup hazelnut flour

1 ½ cups sugar

3 tsp baking powder

4 eggs

1 cup oil

1 Tbsp Vanilla

¼ cup lemon or orange juice

4 apples, cored & thickly sliced

½ cup chopped hazelnuts

1 tsp ground cinnamon

1/3 cup brown sugar

Preheat oven to 170 C.
In large bowl mix first 8 ingredients (this batter will be thick and heavy).
Spoon a quarter of the batter into a well greased baking dish.
Place half of the apple slices on top.
Combine chopped hazelnuts, cinnamon and brown sugar, and sprinkle over apple. 
Repeat layering, finishing with the batter on top.
Bake cake for 1 hour (approx), or until knife comes out clean when tested.   
Delicious served warm as a desert with cream or ice cream.

 

Chocolate Self Saucing Pudding;

Base

2/3 cup gluten free flour

1/3 cup hazelnut flour

2 tsp baking powder

2 Tbsp cocoa

¾ cup sugar

½ cup milk

2 Tbsp melted butter

1 tsp vanilla

Mix ingredients together and put into a greased baking tin.

Sauce

½ cup white sugar

½ cup brown sugar

1/3 cup cocoa

1 cup hot water

Mix sauce ingredients together and sprinkle over base.
Pour the hot water over the sauce ingredients and cook at 180 C for about 40 minutes.   
Optional: chopped hazelnuts can be added to the sauce.
Serve with ice cream or cream (it's not meant to be low calorie!).