Hazelnut Bread
Hazelnut meal is another healthy low carb baking option. Both walnuts and hazelnuts make the best keto bread, out beating almond flour in terms of their softer, lighter and fluffier texture. Hazelnuts have a sweet and nutty flavor with a crunchy texture. Overall, hazelnuts offer healthy fats, fiber, protein, essential vitamins, minerals and antioxidants. It is also quite low in carbs and each serving of this hazelnut bread is only 1.6 g net carb. As hazelnut meal or flour is not easily available, we can grind it with a seed, coffee bean or multi grinder. Unlike walnut which has a high fat content, we need to add coconut flour to help to absorb the excess fats during grinding, hazelnut is a little easier to grind as it has less fat content. However, hazelnut is much harder in texture, so we need a powerful grinder (see tutorial video on how to grind it). Similar to walnuts, after grinding the texture is coarse like “meal” (not flour) and there will still be chunks but it’s absolutely fine as they add crunch to the texture.
TO MAKE THE HAZELNUT MEAL
1. Use a seed, bean, nut or multi grinder as it is the most effective.
2. Ensure that the hazelnuts are at room temperature and dry. It is not necessary to roast the raw hazelnuts before grinding.
3. Place half the hazelnuts into the grinder. Pulse (do not blend) 3 times for a few seconds each. Stir to mix. There may still be chunks of hazelnuts but it's fine.
4. Pulse another 2 to 3 times for a few seconds each then pour into a bowl and set aside.
5. Repeat the process with the balance of hazelnuts.
6. The texture of the ground hazelnuts is coarse, like meal, not flour.
7. It's fine if there are some coarse nuts as they make a great addition by providing extra crunch to the bread.
DIRECTIONS
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients and mix until a dough is formed.
5. The dough is quite soft so you will not be able to shape into a loaf.
6. Place the dough into a greased 8x4" pan lined with parchment paper.
7. Use a spatula to smoothen it but leave the top round.
8. Sprinkle with chopped hazelnuts and mixed seeds and press down gently so they will stick to the dough.
9. Bake at the lowest rack for 60 mins or until a wooden skewer comes out clean.
10. Cool completely on a wire rack before slicing.
[Total servings = 19]
NUTRITION INFO PER SERVING
Total Carb = 4.3 g
Dietary Fiber = 2.7 g
Net carb = 1.6 g
Calories = 116
Total fat = 10.2 g
Protein = 3.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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