Healthy Recipes using Shelled Hazelnuts
Hazelnut-Crusted Salmon
This dish features salmon fillets coated in a crunchy hazelnut crust, providing a delightful texture and nutty flavor while being rich in omega-3 fatty acids.
- 4 salmon fillets
- 1 cup shelled hazelnuts, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the Dijon mustard, olive oil, salt, and pepper.
- Spread the mustard mixture over the salmon fillets and press the chopped hazelnuts onto the top.
- Place the salmon on a baking sheet and bake for 12-15 minutes until cooked through.
Hazelnut and Quinoa Salad
A refreshing salad combining protein-rich quinoa, crunchy hazelnuts, and colorful vegetables, perfect for a light lunch or dinner.
- 1 cup cooked quinoa
- 1/2 cup shelled hazelnuts, toasted
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and toasted hazelnuts.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
Hazelnut Energy Balls
These no-bake energy balls are packed with nutrients, featuring shelled hazelnuts, oats, and natural sweeteners, making them a perfect snack.
- 1 cup shelled hazelnuts
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- In a food processor, blend the hazelnuts until finely chopped.
- Add the oats, almond butter, honey, and vanilla extract, and pulse until combined.
- Roll the mixture into small balls and refrigerate for at least 30 minutes before serving.
Hazelnut and Spinach Pesto
A twist on traditional pesto, this vibrant green sauce uses hazelnuts for a unique flavor and is perfect for pasta or as a spread.
- 2 cups fresh spinach
- 1/2 cup shelled hazelnuts
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Salt to taste
- In a food processor, combine spinach, hazelnuts, Parmesan, garlic, and salt.
- Pulse while slowly adding olive oil until the mixture is smooth.
- Serve over pasta, sandwiches, or as a dip.
Hazelnut Banana Bread
This moist and flavorful banana bread incorporates shelled hazelnuts for a delightful crunch and added nutrition, perfect for breakfast or a snack.
- 3 ripe bananas, mashed
- 1/2 cup shelled hazelnuts, chopped
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix mashed bananas, honey, melted coconut oil, and vanilla.
- Stir in baking soda, salt, and flour until just combined, then fold in chopped hazelnuts.
- Pour the batter into the prepared pan and bake for 50-60 minutes.
Roasted Brussels Sprouts with Hazelnuts
This side dish features roasted Brussels sprouts tossed with toasted hazelnuts, providing a crunchy texture and nutty flavor that complements the sprouts beautifully.
- 1 lb Brussels sprouts, halved
- 1/2 cup shelled hazelnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 425°F (220°C).
- Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 minutes, then add chopped hazelnuts and roast for an additional 10 minutes until golden.
Hazelnut Chocolate Chip Cookies
These healthy cookies combine the rich flavor of dark chocolate with crunchy hazelnuts, making them a guilt-free treat for any occasion.
- 1 cup almond flour
- 1/2 cup shelled hazelnuts, chopped
- 1/2 cup dark chocolate chips
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, chopped hazelnuts, dark chocolate chips, baking soda, melted coconut oil, honey, and vanilla until combined.
- Scoop tablespoon-sized portions onto the baking sheet and bake for 10-12 minutes.
Hazelnut-Cocoa Smoothie
This creamy smoothie blends hazelnuts with cocoa powder and banana for a delicious and nutritious drink that's perfect for breakfast or a post-workout snack.
- 1 banana
- 1/4 cup shelled hazelnuts
- 1 tablespoon cocoa powder
- 1 cup almond milk
- 1 tablespoon honey (optional)
- In a blender, combine banana, hazelnuts, cocoa powder, almond milk, and honey.
- Blend until smooth and creamy.
- Serve immediately, garnished with a few chopped hazelnuts if desired.
Hazelnut and Apple Salad
This crisp salad features fresh apples, mixed greens, and toasted hazelnuts, drizzled with a light vinaigrette for a refreshing dish.
- 2 cups mixed greens
- 1 apple, thinly sliced
- 1/2 cup shelled hazelnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- In a large bowl, combine mixed greens, apple slices, and toasted hazelnuts.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
Hazelnut Granola
This homemade granola is packed with oats, shelled hazelnuts, and natural sweeteners, making it a perfect topping for yogurt or a healthy breakfast option.
- 2 cups rolled oats
- 1 cup shelled hazelnuts, chopped
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, chopped hazelnuts, honey, melted coconut oil, cinnamon, and salt.
- Spread the mixture on the baking sheet and bake for 20-25 minutes, stirring halfway through.