Description
These cookies are coated in delicious finely chopped hazelnuts and studded with small bits of floral Earl Grey tea. They are best paired alongside a steaming cup of the tea to bring out their bright flavors.
Ingredients
- 2 teaspoons Steven Smith Teamaker Lord Bergamot Blend No: 55 (1 sachet)
- ¼ cup light brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
- 1/3 cup finely chopped roasted hazelnuts, plus 6 hazelnuts, halved
- 2 tablespoon granulated sugar
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the tea leaves to a spice grinder and pulse until finely chopped. Toss the tea with the brown sugar in the bowl of a stand mixer. Mix on low for 1 minute to combine the flavors. Add the butter and cream for 2 minutes, until smooth and pale brown in color. Scrape the sides of the bowl.
- Mix in the vanilla and egg. Add the salt and then the flour. Mix on medium-high until all ingredients are combined into a cookie dough. Place the bowl with the dough in the refrigerator for 15 minutes.
- Spread the finely chopped hazelnuts on a plate and stir in the granulated sugar. Remove the cookie dough from the fridge and roll into 12 balls, a little smaller than the size of a golf ball. Roll each ball in the hazelnuts and sugar. Place the cookies on the baking sheet. Press a hazelnut half in the top of each.
- Bake for 10 minutes, until the edges begin to brown and the centers are firm. Let cool on the pan for 3 minutes, then transfer to cooling rack to cool completely.
Description
The whole family will love these superfood pecan energy bars. They’re simple and nutritious, making them a perfect on-the-go snack! Recipe submitted by Sonja and Alex Overhiser, A Couple Cooks.
Ingredients
- 15 Medjool dates (9 ounces)*
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 200 degrees F.
- Place the dates in the food processor and process or pulse until they are chopped and a rough texture forms. Then, add the remaining ingredients and process for a minute or so until a crumbly dough forms.
- Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3” or into a desired shape.
- Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.
- To package them for on-the-go snacking: cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape.
Description
Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein. Recipe submitted by Brandon Matzek, Kitchen Konfidence.
Ingredients
- 1 cup raw pecan halves
- 1/2 cup old-fashioned oats
- 1 cup whole milk
- 1 cup whole Greek yogurt
- 2 bananas, cut into slices and frozen
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- Grated nutmeg, for topping (optional)
- Pecan pieces or pecan halves, chopped (optional)
Instructions
- Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes). Let cool completely.
- Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.
Description
The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup chopped walnuts
- 4 slices whole-grain bread, toasted
- 1 1/3 cups low fat 2% cottage cheese
- 1 cup multi-colored cherry tomatoes, halved
- 1 tablespoon thinly sliced fresh basil
- Freshly ground black pepper to taste
- 1 tablespoon balsamic syrup
Instructions
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- Spread cottage cheese evenly over each slice of toasted bread. Layer with tomatoes, toasted walnuts, fresh basil, black pepper and a drizzle of balsamic syrup.
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
