Hazelnut flour is high in nutrients and adds a rich, sweet, nutty flavour and dense texture to meals that many appreciate. Hazelnut flour gives savoury and sweet foods a mild nuttiness and buttery flavour.
Did you know that hazelnut flour can be used instead of regular wheat flour in the kitchen? It is high in dietary fibre and protein while being low in carbs. Hazelnut flour is high in nutrients and adds a rich, sweet, nutty flavour and dense texture to meals that many appreciate. Hazelnut flour gives savoury and sweet foods a mild nuttiness and buttery flavour. It can be used to make a cake or pie crust, to crust fried chicken and fish, or to bulk up veggie burgers. In actuality, the possibilities are limitless and are limited only by your imagination and palate.
Regular wheat flour vs hazelnut flour
Hazelnut flour is superior to wheat flour for a number of reasons. Hazelnut flour is naturally kosher, gluten-free, and free of grains, in contrast to wheat flour. For those on low-carb diets or who are gluten intolerant or allergic, hazelnut flour is a fantastic substitute. Hazelnuts are nutrient-dense foods, especially in terms of protein, dietary fibre, folate, manganese, and omega-3 fatty acids.
Baking using hazelnut meal or flour can differ slightly from baking with wheat flour. Since nut flour's structure is a little more fragile than wheat flour's, many individuals who use it decide to combine it with regular baking flour. Hazelnut flour and other nut flour can be used in place of wheat flour, but you will probably need to add more rising agents to make up for the nut flour's higher weight. It basically comes down to testing and determining what suits your nutritional requirements and interests the best.
How to make hazelnut flour?
• Raw hazelnuts
• 2 tbsp sugar
1. Hazelnuts and sugar should be added to the food processor's bowl.
2. Nuts and sugar should be pulsed until powdered.
3. The flour can be frozen for up to two months or kept in the fridge for up to one month.