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Blueberry Hazelnut Breakfast Cookies

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 1⁄2 cup whole wheat or gluten-free all-purpose flour
  • 1 1⁄2 cups old-fashioned rolled oats
  • 11⁄2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 2 medium ripe bananas
  • 1 large egg
  • 1⁄3 cup honey or maple syrup
  • 1⁄4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. On a medium baking sheet scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let cool slightly, then transfer 1⁄2 cup hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop remaining hazelnuts and set aside.
  3. Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.
  4. In a large bowl mash bananas. Stir in egg, honey or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.
  5. Pack cookie mixture into a 1⁄3-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
  6. Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.

Baked Pears with Hazelnut, Brown Sugar and Rosemary Crumble

Description

These tender pear halves are topped with a sweet and savory mix of Oregon hazelnuts and fresh rosemary. As they bake the crumble topping melts into the fruit for a delicious and impressive dessert. The pears are drizzled with warm honey just before serving for an added touch of sweetness.

Ingredients

  • 2 firm pears, halved
  • ½ cup all-purpose flour
  • ¼ old-fashioned rolled oats
  • ¼ cup light brown sugar
  • 1 cup chopped raw hazelnuts
  • 1 teaspoon finely minced fresh rosemary, plus a few leaves for garnish
  • Pinch fine sea salt
  • ¼ cup cold unsalted butter, cubed
  • 2 tablespoons roasted hazelnuts, halved or cracked
  • 2 tablespoons honey, warmed

Instructions

  1. Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
  2. Use a melon baller or spoon to carve out the seeds and any hard parts of the core of the pear creating a small round indentation in each halve. Discard the core and seeds. Place the pear halves skin-side down in the baking dish.
  3. Add the flour, oats, brown sugar, raw hazelnuts, rosemary and salt to a medium bowl. Add the butter and use a fork to mash it into the dry ingredients. Continue to work it as it softens and becomes evenly distributed in dime-size pieces.
  4. Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
  5. Bake for 20 to 30 minutes, until the pears are tender but not mushy. Baking time will vary by the size of your pears and their ripeness.
  6. Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.

Robust Raspberry Almond Smoothie

Description

Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.

Ingredients

  • 2 cups almond milk
  • 1 12-ounce package frozen raspberries
  • 2 medium bananas, cut into chunks
  • 2 tablespoons honey
  • 1/2 teaspoon almond extract
  • 3 tablespoons almond butter
  • 1/2 cup vanilla soy ice cream
  • 12 fresh raspberries (optional)

Instructions

  1. Combine all ingredients in a blender; whirl until smooth.
  2. Pour into 6 glasses and garnish with fresh raspberries if desired.

Schnecken

DESCRIPTION

A sweet hazelnut bun.

INGREDIENTS

Hazelnut Cinnamon Roll Dough

  • 3 1/3 cups bread flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
  • 1/3 cup unsalted butter
  • 1/2 cup milk, plus 2 tablespoons milk
  • 2 large eggs

Syrup

  • 1/2 cup unsalted butter
  • 1 tablespoon unsalted butter
  • 2 tablespoons turbinado sugar (brand Sugar in the Raw)
  • 4 tablespoons maple syrup
  • 3 tablespoons light corn syrup
  • 1 cup hazelnut pieces

Glaze

  • 1 large egg
  • 2 tablespoons milk

Filling

  • 3 tablespoons sugar
  • 1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar (brand Sugar in the Raw)
  • 1 tablespoon cinnamon

INSTRUCTIONS

  1. Butter a 12-cup muffin pan.
  2. Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
  3. Combine flour, sugar, salt and yeast in a large mixing bowl.
  4. Melt butter in the milk over very low heat and beat in eggs.
  5. Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
  6. Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).
  7. Preheat oven to 350.
  8. Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
  9. Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
  10. Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
  11. Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
  12. Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
  13. Cool, then enjoy!