How to grind hazelnuts
As you all know, I like to use a wide variety of low carb flours made from nuts and seeds in my recipes. We do not have to limit ourselves with almond and coconut flour only. In fact, nuts such as hazelnuts, walnuts, pecans and peanuts make the best keto bread, cakes, cookies etc. You will be surprised that keto bread made from these nuts is way lighter, softer and fluffier than almond bread. And they are healthier too. Seeds such as sunflower, flaxseeds, black & white sesame and pumpkin seeds also make awesome keto bread; so light, soft and fluffy. For yeast versions, they are able to proof within a short period of time with incredible height and they are way cheaper and healthier, too. I started using hazelnuts, walnuts, pecans and peanuts to make keto bread about 4 years ago. Since many of you may not know about these breads, I have decided to do a remake of these recipes. I will also be using these alternative low carb flours to make more recipes. Hence, I created a new playlist on "How to grind nuts and seeds" so that whenever I use any of these alternative flours, there will be a tutorial video available for reference on how to grind them. I am starting off by showing you how to grind hazelnuts because after this, I will publish a new video on Keto Hazelnut Bread. Hazelnuts are slightly softer and has less fats so, we can grind it without the addition of coconut flour which is required for walnuts and pecans. Of course, if you are able to buy pre-ground hazelnut flours then you will save some time. Generally, pre-ground hazelnut flours are not widely available, but it is a good thing that we are able to grind it at home which is way cheaper too.
1. Use a seed, bean, nut or multi grinder as it is the most effective. A powerful food processor can be used too. In the video, I used a multi grinder.
2. Ensure that the bowl and blade of grinder are dry and cool (not hot from the dishwasher).
3. Ensure that the hazelnuts are at room temperature and dry. It is not necessary to roast the raw hazelnuts before grinding.
4. Place half the hazelnuts into the grinder. Pulse (do not blend) 3 times for a few seconds each. Stir to mix. Then pulse another 2 times for a few seconds and that's it. Do not over grind as it will turn into a paste or butter. That is why it is easier to control by pulsing and not blending.
5. It is totally fine if there are still some chunks as they add to the crunch.
6. Transfer the ground hazelnuts into a bowl and set aside.
7. Repeat the process with the balance of hazelnuts.
8. The texture of the ground hazelnuts is coarse, like "meal", not flour.
9. Home grinding will not yield a fine texture as the fat content of the nuts are still intact. For commercial grinding, the fats are squeezed out and sold as oil then the leftover "cake" is ground into powder and sold as flour.
10. You can grind in bulk and store in the fridge or freezer for convenience.
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