Honor Earth Farm

Certified Organic Hazelnuts

 

Certified

Organic by Oregon Tilth

Hazelnuts

        &

     Fruit

 HAZELNUT GRANOLA

Ingredients

•8 cups rolled oats

•1 1/2 cups wheat germ

•1 1/2 cups oat bran

•1 cup sunflower seeds

•1 cup finely chopped hazelnuts

•1 1/2 teaspoons salt

•1/2 cup brown sugar

•1/4 cup maple syrup

•3/4 cup honey

•1 cup vegetable oil

•1 tablespoon ground cinnamon

•1 tablespoon vanilla extract

•2 cups raisins,

    sweetened dried cranberries,

    dried cherries, or

    any dried fruit of your choice!

 

 

Directions

1.Preheat the oven to 325 degrees F. Line two large baking sheets with parchment or aluminum foil.

2.Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

3.Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

 

 HONEY ROASTED HAZELNUTS

1 cup raw hazelnuts

1/2 tablespoon warm honey

dash cinnamon (optional)

1/2 tablespoon granulated sugar

1/4 teaspoon salt

 

 

Roast the hazelnuts in a 300 degree oven for 15 minutes. Increase oven temperature to 350. toss nuts with honey and cinnamon, if using, and roast an additional 8-10 minutes. In the meantime, stir the salt and sugar together in a medium bowl. Add the hot nuts and toss to coat. Dump the nuts out onto a tray or waxed paper to cool completely.

 

 ROAST YOUR OWN HAZELNUTS

 

Lay nuts on cookie sheet, bake at 300 deg F for 15-20 minutes, or until inside of nut turns golden color.  To remove skins, rub nuts in a towel after removing hot nuts from the oven, though the skins have a lot of nutrition!

 

 HAZELNUT QUINOA SALAD

1/2 cup Quinoa

1/2 cup Bottled Italian salad dressing

1/2 cup hazelnuts, toasted, skin removed, coarsely chopped, divided

1 1/2 cups (1 medium) Cucumber, peeled, seeded and diced

1 cup Cherry tomatoes, cut in half

1 cup Petite peas, frozen, thawed and drained

1/2 cup Yellow or orange bell pepper, seeded and diced

1/4 teaspoon Black pepper, ground

 

 

Rinse quinoa under running water for 1 minute. Place quinoa and 1 cup water in medium saucepan. Bring to boil over high heat. Cover and reduce heat to low. Simmer for 15 to 20 minutes or until all water is absorbed. Fluff with fork. Cool completely.

 

 

Process salad dressing and 1/4 cup hazelnuts in food processor or blender until smooth; set aside.

 

 

Place cooked, cooled quinoa in large bowl. Add cucumbers, tomatoes, peas and bell pepper. Pour dressing over salad and toss until blended. Sprinkle with black pepper and remaining hazelnuts. Serve immediately.

 

 HAZELNUT MILK

1 cup raw hazelnuts

2-3 cups water

1 tsp vanilla

 

Blend all ingredients until smooth.  Add in a banana for extra flavor!

 

 RHUBARB HAZELNUT MUFFINS

A perfect way to use frozen rhubarb slices.

1½ cups diced fresh rhubarb, or 2 cups frozen sliced rhubarb

2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

¼ teaspoon cinnamon

1 egg

½ cup packed light brown sugar

3 tablespoons red currant jelly

1 cup milk

4 tablespoons butter, melted

1 teaspoon vanilla extract

½ cup chopped toasted hazelnuts

 

If you are using frozen rhubarb, spread it on the counter for about 5 minutes until it is thawed enough to finely dice.  While rhubarb thaws, heat oven to 375 degrees. Grease (14 regular size or 48 miniature) muffin cups, or use paper or foil baking cups.

 

In a large bowl, combine flour, baking powder, salt and cinnamon. In a medium-size bowl, whisk egg, brown sugar and currant jelly until smooth (jelly will not completely dissolve). Whisk in milk, butter and vanilla. Stir in the filberts and finely diced rhubarb. Pour over dry ingredients and gently fold in with a rubber spatula just until dry ingredients are moistened.

 

 

Scoop batter into muffin cups. Bake 20 to 30 minutes, or until light brown and springy to the touch in the center. Turn out onto a rack and cool at least 15 minutes before serving. Yields 14 regular-sized muffins (or 48 miniatures).

 

CHOCOLATE BOURBON HAZELNUT PIE

This is an OMG good pie!!!  --From Pacific Pie Co., Portland

 

 • 1/2 cup granulated sugar

 • 1/2 cup brown rice syrup or light corn syrup

 • 1/2 cup (1 stick) unsalted butter

 • 4 eggs

 • 1/4 cup bourbon

 • 1 teaspoon vanilla extract

 • 1/4 teaspoon salt

 • 1-1/3 cup hazelnuts, coarsely chopped

 • 3/4 cup dark chocolate, chopped

 • One 9-inch unbaked pie shell, chilled or frozen

 

Preheat oven to 350 degrees. In a medium saucepan combine sugar, brown rice syrup and butter. Cook over medium heat until butter melts and sugar dissolves. Let cool slightly.

In a large bowl combine eggs, bourbon, vanilla and salt. Whisk well to combine. Slowly stir in sugar mixture. Stir in hazelnuts and chocolate. Allow to cool slightly, then pour into the pie shell.

Bake 50-60 minutes until filling is set, though still slightly jiggly in the center, and crust is golden. Allow to cool completely before serving.