What can you expect?
5 healthy recipes for delicious moments with hazelnuts.
All recipes are healthy, using only ingredients that comply with Nolita's commitment:
- No Refined sugar
- No other refined carbohydrates (whole grains)
- No artificial additives or other ingredients
- No pesticides (we recommend that all ingredients are organic)
1 Banana and earl grey bread with hazelnuts
By Vida Ativa
Breakfast | vegetarian
75g of hazelnuts
1 Earl Grey tea bag
75g of dates
150g whole wheat flour
50g rye flour
1 teaspoon baking powder
2 large, ripe bananas
50ml brown rice jelly
4 tablespoons of olive oil or peanut oil
Start by brewing the tea with just 100ml of boiling water and let the sachet sit for about 3 minutes.
Remove the pits from the dates and place them in the food processor along with the hazelnuts, flour, yeast, and a pinch of salt.
Grind well until the hazelnuts and dates are finely chopped and mixed into the flours. Then add the bananas, eggs, brown rice jelly, olive oil and the previously prepared tea, and mix everything very well in the robot again.
Place the mixture in an English cake tin previously lined with baking paper and bake in a preheated oven at 180°C for about 45 to 55 minutes, or until cooked and golden brown.
Remove the bread from the oven and carefully take it out of the pan and place it on a rack to cool and you are ready to taste.
2 Penne with hazelnuts pesto and goat cheese
Lunch | Vegetarian
1 package of penne pasta
200g of hazelnuts
120 ml of extra virgin olive oil
120g of creamy fresh goat cheese
1/2 clove of garlic
1/2 teaspoon calabrese pepper flakes
4 tablespoonful of fresh French onion
Heat a small, ungreased frying pan and toast the hazelnuts, stirring for about one minute. Be careful not to burn. Allow cooling.
Blend the hazelnuts in a food processor with two tablespoons of olive oil, garlic and salt to taste. Add the remaining olive oil little by little, whisking constantly.
Peel the garlic clove, cut in half and chop finely.
Chop the French onion.
Cook the pasta in boiling water with 2 tablespoons of salt. Drain when cooked and firm.
Place in a serving bowl. Add the pesto and stir. Sprinkle the chopped spring onion, pepper flakes and spoonful of goat cheese. And serve!
3 Chocolate and hazelnut cookies
Snack | vegetarian
120g whole oat flour
25g cocoa powder
1 flaxseed (vegan egg)
3 tablespoons olive oil or peanut oil
85g brown rice jelly
1 teaspoon cake baking powder
80g chocolate bar (70% cocoa)
Preheat the oven to 180º.
Make the flaxseed "egg": In a bowl add 1 tablespoon of crushed flaxseeds and 2.5 tablespoons of water. Mix well and let stand for 5 minutes until it has a consistency similar to beaten egg
In a food processor add the hazelnuts and finely chop until it becomes flour (we can use the hazelnuts with the skin). Then add the oat flour (or crushed oat flakes), baking powder and cocoa powder. Grind to coat.
To the dry ingredients add the flaxseed "egg", the oil, the jelly and mix everything very well until it turns into a homogeneous mass.
Let's add the extra ingredients: coarsely chop the hazelnuts and the chocolate and add 3/4 to the dough. Reserve the rest.
Mix the dough very well with a spoon. Remove portions of the dough and transfer to an oven tray lined with a silicone mat or baking paper.
Flatten the dough with your hands (to make the shape of the cookies)
Add to the surface of each cookie: chopped hazelnuts and chocolate chips. Press down with your hands so that they do not come loose.
Bake for 15 to 20 minutes. The time depends on the oven, but care should be taken not to burn.
Allow cooling before storing.
4 Salted crumble of courgettes and hazelnuts
Dinner | vegetarian
2 large zucchinis
12g olive oil
200g whole wheat flour
1 cup hazelnuts (80-100g)
200g Quark (or cream cheese)
½ lemon (zest and juice)
4 sprigs of fresh oregano
Salt and pepper to taste
Preheat the oven to 180°C.
Cut the zucchinis into thin strips (no more than 0,5cm) and chop the hazelnuts coarsely with a knife. Set aside.
In a bowl, combine the flour and the cubed butter with your fingertips. When it reaches a kind of sand, add the hazelnuts. Season with a pinch of salt.
In another bowl, whisk the quark with the juice and zest of half a lemon, the fresh oregano leaves, salt and pepper. Taste. This paste should be sharp as it is what will season the zucchinis.
Line a Pyrex or baking tray with baking paper and a drizzle of olive oil.
Start arranging the zucchini slices and when you have formed a layer, gently spread them with the paste you made earlier. Again, make a layer of zucchinis and another of paste until you finish both.
Finish with the hazelnut mixture. Sprinkle gently with your hand until you have formed a generous layer.
Bake in the oven on medium until toasted. All ovens are different and if your crumble is not browning, increase the temperature to 200°C or move the tray up one position.
5 Healthy Ferrero Rocher
Desert | Vegetarian
1 cup pitted dates
1/2 cup hazelnuts
2 tablespoons raw cocoa powder
16 whole hazelnuts
1/4 cup 80% cocoa chocolate
1/2 cup chopped hazelnuts
METHOD OF PREPARATION
Fill a bowl with warm water and soak the dates for 10 minutes
In a food processor add the 1/2 cup and hazelnuts and grind until they become flour.
Add the dates without the water, along with the cocoa and grind on full speed. About 2 minutes, or until it becomes a smooth paste.
Transfer the dough to a bowl.
Moisten your hands, take out some of the dough, make a ball and flatten the centre with your finger.
Fill the centre of the dough with 1 hazelnut. Close the ball.
Repeat the process until the dough is finished.
Melt the chocolate in a bain-marie. If necessary, add a little oil to make the chocolate more liquid.
Wrap the balls in the chocolate.
Roll the balls in the chopped hazelnuts.
Put in the refrigerator until it hardens.
If you prefer, you can coat the balls with chocolate again.
If do you like these recipes, check also our article 6 Recipes with sunflower seeds to enjoy spring