Description
You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.
Ingredients
- ½ cup roughly chopped raw hazelnuts
- ¼ cup freshly grated Parmesan cheese
- Pinch of fine sea salt
- 4 tablespoons unsalted butter, melted
- 3 cups (339 grams) self-rising flour
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2 teaspoons sugar
- 12 ounces Breakside Brewery Pilsner
Instructions
- Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
- Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
- Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
- Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.
Description
Fire up your morning and your metabolism with the power of almonds, protein, and a hint of sweet spice. Created by Corey Calliet, celebrity fitness trainer, on behalf of Almond Board of California.
Ingredients
- 8 ounces unsweetened almond milk
- 1/2 medium banana
- 1 date
- 1/4 teaspoon vanilla extract
- 1 scoop almond protein powder (or your protein powder of choice)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/4 cup ice cubes
Instructions
- Add all ingredients into a blender and blend until smooth. Pour into a glass or to-go cup of your choice and prepare to own your day!
Description
This creamy almond butter is blended with cocoa powder, cacao nibs, espresso powder and coconut flakes to create a robust flavor profile suitable in snack applications or delicious as a standalone spread or dip.
Ingredients
- Almond butter 24 oz
- Cocoa powder, 100% cacao 0.90 oz
- Cacao nibs 0.90 oz
- Espresso powder, fine ground 0.30 oz
- Coconut flakes, unsweetened 0.60 oz
- Coconut sugar, pure, refined 0.90 oz
Instructions
- Place all ingredients in a mixing bowl. Stir to evenly combine.
- Place Java Chocolate Almond Butter Spread in a sealed container and store at room temperature or refrigerator.
Description
This snack board is loaded with the best that Oregon state has to offer. The rich cheeses, roasted hazelnuts, juicy berries, and sweet honeys pair well with local chardonnay.
Ingredients
- 8 ounces Tillamook Medium White Cheddar, sliced
- 7 ounces Tillamook Aged Sharp Cheddar, sliced
- 7 ounces Tillamook Smoked Black Pepper White Cheddar, sliced
- 1 jar Bee Local Willamette Valley raw honey
- 1 jar Bee Local Portland Farmland raw honey
- 2 to 3 cups roasted whole hazelnuts
- 1 to 2 cups fresh blackberries
- 1 to 2 cups fresh raspberries
- Sliced baguette for serving
- Crackers for serving
Instructions
- Arrange the cheeses on a large round wood cheese board or a serving tray.
- Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
- Finish the board with sliced baguette and your favorite crackers.
*Pair with: The Eyrie Vineyards Chardonnay Estate
Description
Prepare for this snack mix to disappear fast! Crunchy hazelnuts, cereal, and pretzels are coated in a sweet and spicy mix of honey and habanero salt for an addictive treat to share. It pairs perfectly with crisp and refreshing Rogue Honey Kolsch.
Ingredients
- 3 cups corn Chex cereal
- 2 cups whole raw hazelnuts
- 1 cup mini pretzel twists
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Glory Bee raw honey
- 2 teaspoons Jacobsen Salt Habanero Salt, or to taste
Instructions
- Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
- Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.
- Transfer the mix to the prepared baking sheet and spread into a single layer. Bake for 15 minutes, then carefully stir and spread back into a single layer. Continue to bake for a total of 45 minutes, stirring every 15 minutes. Watch it carefully the last 10 minutes to ensure it doesn’t brown too quickly.
- Sprinkle the hot snack mix with ½ teaspoon more of the salt. Once cool enough to taste, season with more salt if desired. Let cool for 5 minutes, or until cool enough to handle. Break into pieces and store in an airtight container for up to 3 days.
Description
The name doesn’t lie: this recipe is pure bliss. The coc and coconut flavors with an added walnut crunch are the dessert you’ve been missing. And for an extra bonus: they don’t even require baking!
Ingredients
- 2 cup California walnuts
- 2 tablespoon unsweetened coconut flakes
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- 1/2 tablespoon coconut oil
- 1/2 tablespoon vanilla extract
- 10 pitted Medjool dates
- Unsweetened coconut flakes and unsweetened cocoa powder (optional coating)
Instructions
- Place walnuts in a food processor and pulse until finely chopped.
- Add coconut, cocoa powder, maple syrup, coconut oil, vanilla and dates; pulse again until mixture forms a thick paste. (Don’t process too long or mixture will become too sticky.)
- Roll into 16 equal balls, then roll in additional coconut or cocoa powder if desired. Store in the refrigerator or freezer until ready to serve.
Description
Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup walnuts, chopped (8 tablespoons)
- 1 English cucumber, ends trimmed (about 14 ounces)
- 1/2 cup roasted red pepper hummus
- 1/4 cup reduced-fat crumbled feta cheese
- 5 cherry tomatoes, quartered
Instructions
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
- Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
- In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
Description
Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
- 2 cups walnuts, plus 1/4 cup for coating
- 1 cup old-fashioned oats
- 1/2 cup Medjool dates, pitted (about 7 dates)
- 3 tbsp maple syrup
- 2 tsp vanilla
- 1/4 tsp salt
Instructions
- Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
- Finely dice the remaining 1/4 cup walnuts and add to a plate.
- Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
