Hazelnuts can be eaten fresh and dry. They can be a great constituent to muesli or an interesting addition to your breakfast porridge or any dessert. They are known in confectioneries in making praline. Also famous for the winning combination with chocolate for products like Nutella, chocolate truffles, and Frangelico liqueur. They can be also into hazelnut paste, hazelnut flour, and hazelnut oil for cooking. They can as well be a great ally in the kitchen for your culinary concoctions.
Light Hazelnut Sundae
4 plain Swiss cookies
30 g dark chocolate
30 g hazelnuts
1 cm vanilla bean
½ tsp cinnamon
2 tsp of powdered sweetener
Crush the hazelnuts and roast or toast them in a non-stick frying pan until golden brown.
Set aside to cool well.
Combine the biscuits, vanilla seeds, cinnamon, and sweetener.
Place the mixture in the freezer for 30 minutes.
Melt the chocolate in the microwave for a few seconds.
Take a small ramekin, place the glazed biscuits, cover with roasted crushed hazelnuts and the melted chocolate.
Serve immediately and enjoy!
Packed with nutrients and rich in active compounds such as antioxidants, monounsaturated acids and fiber.
Several studies have associated a regular consumption of nuts such as hazelnuts and oilseeds with various health benefits such as lowering of cholesterol level, a decreased risk of cardiovascular disease, and type 2 diabetes. Some even observed a lower risk of gallstones and colon cancer. A 30-g serving of nuts per week is enough to grant these benefits.
Hazelnuts are a great source of protein, vitamin E, fiber, vitamin B1 and B6, copper, zinc, and phosphorous and small doses of other vitamins and minerals.
- -67% Vitamin E (Daily Value per 100 g serving)
- -35% Dietary Fibre
Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.
Shelf life: 1 year unopened in the fridge, 6 months after opening.