Happy December! As the Holiday's are arriving so are my finals. I have two more days left and I am finished for five weeks. I've been living on Thanksgiving leftovers and lentil soup. My days have consisted with late nights staring at the computer screen, but it will be done soon. I can't wait to spend my winter break brainstorming new recipes to share.
As for my gluten-free hazelnut bread recipe. The picture doesn't look pleasant, but the taste is very good. You can add cranberries into the mix and serve at a party. Hope you enjoy the recipe!
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Gluten-Free Hazelnut Bread
1 Cup hazelnuts
1 teaspoon olive oil
1 1/2 Cup Gluten-Free All Purpose Flour
1 Tablespoon baking powder
1 Teaspoon baking soda
1/2 Cup Honey
1/2 Cup Almond Milk or any milk you wish to use.
1 Tablespoon finely grated orange zest
1/2 Teaspoon pure vanilla extract
Pre-Heat oven 350F. Spread the hazelnuts on large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins; coarsely chop.
Flour 81/2-by-41/2 inch loaf pan. In a medium bowl, whisk together flour, baking powder, and baking soda. In a small bowl, whisk together honey, milk, orange zest, and vanilla, add to the flour mixture and mix until just combined. (Do not over mix.) Fold in the hazelnuts.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
This looks sooo good! I've had quite a difficult time finding hazelnuts recently though... any recommendations?
ReplyDeleteEllen, I was able to find hazelnuts at Trader Joe's. Whole Foods could possibly sell them in bulk as well. Also, you could add cranberries into the mix too. Hope you find this useful.
ReplyDelete~D