Description
A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans. Recipe submitted by Julie Fagan, Peanut Butter Fingers.
INGREDIENTS
- ¾ c. whole wheat flour
- ½ c. old fashioned oats
- 2 tbsp. ground flax seeds
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 3 tbsp. maple syrup
- 2 ½ tbsp. MCT oil or melted coconut oil
- ¼ tsp. vanilla extract
- 1 small very-ripe banana, mashed
- ½ c. light coconut milk (or regular milk)
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350 degrees and line muffin pan with six paper muffin liners.
- Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt.
- In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk.
- Gradually pour egg mixture into the flour mixture and stir until batter is combined.
- Fold in pecans.
- Divide the batter into six muffin cups and bake for 15 – 18 minutes.
- Allow to cool and enjoy.
Description
You won’t miss the beef in this healthier version of the classic Italian favorite.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup walnuts, chopped
- 1/4 cup cooked brown rice
- 1/4 cup chopped roasted red peppers
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped Italian parsley
- 1 egg, beaten
- California Walnut Pesto or Muhammara Sauce
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
- Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
- Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California Walnut Pesto or Muhammara Sauce.
Description
These beefy tasting burgers get their flavor from a steak house seasoning.
Ingredients
- 1 1/2 cups California walnuts
- 3/4 cup red kidney beans, drained and rinsed
- 3/4 cup cooked red lentils
- 6 tablespoons caramelized onions, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak house seasoning
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- Optional: add 1 egg and ¼ cup of panko for firmer texture
- Additional oil for brushing
Instructions
- Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
- Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
- Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.
Description
These brownies are made rich and decadent with the addition of milk chocolate and finely ground coffee beans. Hazelnuts add a pleasant roasted, nutty flavor with a crunchy bite. The simple frosting adds a creamy note to bring the dessert together for an unforgettable treat!
Ingredients
Brownies
- ¾ cup raw hazelnuts
- ½ cup unsalted butter
- 3 ounces unsweetened baking chocolate
- 3 tablespoons Stumptown Coffee Roasters House Blend coffee beans, ground to a fine powder
- 1 ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
Frosting
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk (any variety)
- ¼ teaspoon vanilla extract
- Pinch of fine sea salt
- ¼ cup roasted hazelnuts, roughly chopped
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Cut a piece of parchment paper so that it lines the bottom and two sides of an 8-by-8-inch baking pan. The paper should extend beyond the two sides to allow for lifting the brownies out of the pan once cooled. Spray the paper and the inside of the pan with non-stick cooking spray.
- Halve some of the raw hazelnuts with a knife so that have you a mix of whole and halved nuts. Set aside.
- Add the butter and baking chocolate to a small saucepan. Turn the burner to medium heat and warm, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the finely ground coffee beans.
- Place the sugar in a large bowl. Stir in the melted coffee-infused chocolate and butter from the saucepan until smooth. Add the vanilla and then stir in the eggs. Mix in the salt and then fold in the flour until all ingredients are combined into a thick brownie batter.
- Pour the batter into the prepared pan. Top the batter with chocolate chips and then with the hazelnuts. Gently press them into the batter.
- Bake for 25 to 30 minutes, until a tooth pick inserted into the center comes out clean. Cool for 15 minutes.
- While the brownies cool, make the frosting. Add the butter and powdered sugar to a stand mixer fitted with the paddle or whisk attachment. Turn to low and then increase to medium high to blend the ingredients into a crumbly powder. Add the milk and vanilla, mix on high for about 1 minute, until the frosting is light and creamy. Mix in the salt.
- Use the parchment to lift the brownies out of the pan. Remove the parchment and place them on a serving plate. Frost the brownies and then sprinkle with the chopped hazelnuts. Slice into 9 or 16 squares for serving.
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
In this recipe, an intensely flavored dry hard cider is used to cook tender salmon fillets. The fish is complemented with a sprinkle of buttery hazelnuts and a drizzle of tangy mustard sauce that has hints of sweet cider flavor.
Ingredients
- One 22-ounce bottle Portland Cider Company Kinda Dry
- ¼ cup prepared Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves, smashed and peeled
- 5-inch sprig fresh rosemary
- Four 4-ounce fillets of salmon with skin
- ½ cup finely chopped roasted hazelnuts
- Fine sea salt
- Ground black pepper
Instructions
- Pour 3 ounces of the cider into a small saucepan. Heat over medium and bring to a simmer. Cook for 5 minutes, until the cider is reduced by half to 1.5 ounces.
- Stir together the mustard and honey in a small dish. Add the warm reduced cider and stir well until smooth. Stir in a pinch of black pepper and set aside.
- Pour the remaining cider into a shallow 5-quart pot or pan. Add the garlic cloves and rosemary. Bring to a gentle simmer over medium-low to medium heat.
- Sprinkle the tops of the salmon fillets with salt and pepper. Slide the salmon pieces into the cider and cook for 7 to 10 minutes, just until cooked through and no longer raw in the center. They will be pale pink in color and flake easily with a fork. Use a slotted spoon or large spatula to carefully transfer the salmon to serving plates.
- Sprinkle with hazelnuts. Drizzle with cider mustard sauce or serve the sauce on the side.
