Everything You Need To Know About Hazelnut Flour

Oregon hazelnuts and their versatility never cease to amaze us at Hazelnut Hill! Did you know that hazelnut flour is a great substitute for normal wheat flour in the kitchen? It is low in carbohydrates and rich in dietary fiber and protein. Hazelnut flour is nutritious and also gives a rich, sweet, nutty flavor and dense texture to foods which many people enjoy. Hazelnut flour adds a subtle nuttiness and buttery taste to savory and sweet dishes. You can create a cake or pie crust with it, use it to crust fried chicken and fish, or use it to bulk up veggie burgers. In reality, the possibilities are endless and depend on your own imagination and palate. At Hazelnut Hill, we make and sell our very own hazelnut meal, so be sure to order some so you can make some delicious recipes!

Hazelnut Flour vs. Wheat Flour

There are several reasons why hazelnut flour is healthier than wheat flour. Unlike wheat flour, hazelnut flour is naturally kosher, grain-free, and gluten-free. Hazelnut flour is a great option for people on low-carb diets or who are gluten sensitive or intolerant. Hazelnuts are highly nutritious, particularly in terms of folate, manganese, protein, dietary fiber, and omega-3 fatty acids.

Baking with hazelnut flour/meal can be a little different than baking with wheat flour. Many people who use nut flours chose to use it in conjunction with normal baking flour as the structure of nut flour is a little more delicate than wheat flour. Hazelnut flour and other nut flours can be used as a replacement of wheat flour, however, you will probably need to increase the amount of rising agent to compensate for the heavier weight of the nut flour. It’s really about experimenting and figuring out what works best for your dietary needs and your preferences.

These decadent hazelnut pancakes are just one of many examples of tasty food you can make using hazelnut flour. At Hazelnut Hill, we make our very own hazelnut pancake and waffle mix, which you could easily use as a substitute for the dry ingredients in this recipe!

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Ingredients:

Hazelnut Pancakes:

• 1 cup hazelnut meal

• ½ cup brown rice flour

• 1 tsp baking powder

• ¼ tsp kosher salt

• ¼ tsp ground cinnamon

• 1 tbsp pure maple syrup (optional)

• 2 eggs

• ¾ cup full-fat canned coconut milk

Chocolate Coconut Cream:

• 14 ounce can full-fat coconut milk

• 2 tbsp raw cacao powder

• 2 tbsp pure maple syrup

Directions:

1. In a medium-sized pot, add all ingredients for the chocolate coconut cream and bring it to a full boil.
   Reduce the heat to a gentle boil and cook until thickened and smooth, stirring consistently, about 25 to 30 minutes.

2. In a mixing bowl, combine the hazelnut meal, brown rice flour, salt, cinnamon, and stir together well.

3. In a separate bowl, whisk together the eggs, maple syrup, and coconut milk.

4. Pour the dry mixture in with the wet and mix until combined. Allow the batter to sit 5 to 10 minutes.

5. Heat a large skillet or griddle over medium heat and add just enough oil to lightly coat the surface.

6. Measure out a heaping 1/8 cup of pancake batter and pour it into the hot skillet. You will likely need to spread the batter into a circle shape using a spatula or fork. Allow pancake to cook on the first side about 2 to 3 minutes until the sides set up. Flip and cook another couple of minutes until cooked through.

7. Serve pancakes with the desired amount of chocolate topping and hazelnuts.