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[Recipe] Hazelnuts, Hazelnuts Everywhere

Since mid-July we have been eating less red meat, more fish and vegetable products. Why? For the sake of food diversification. We were already eating veggies and fruits at each meal, but not many leguminosae (lentils, chick peas… though we love it) nor dried fruits (nuts or almonds… which I am allergic to if not cooked). And in this great food trip we tried vegetable milks.

I don’t like vegetable milks. Soy, almond, rice, they just all taste like flavored water! However I was determined and last week I made my first hazelnut milk. “Hazelnut milk” sounds like “creamy hazelnut coffee”, right? Missed, it tastes like hazelnut flavored water! Then I remembered that I do not like milk anyway… That being said hazelnut milk is excellent in coffee, hot chocolate or porridge.

Hazelnuts, hazelnut milk, hazelnut okara, hazelnut okara cookie… looots of hazelnuts!

Home-made hazelnut milk

  • 100 g hazelnuts
  • 1 liter water
  1. Soak hazelnuts for at least 6 hours (or 24 hours like I did).
  2. Drain and put in blender.
  3. Pour water and mix – it becomes white as milk!
  4. Filter through muslin. Press to get the most of liquid.
  5. Milk is ready. Keep the hazelnut pulp.

The pulp is sometimes called okara and is a basic of vegan food due to its amount of fibers. I have tried for you the oatmeal okara cookies – a genuine success.

Okara cookies

  • 1 cup white whole wheat flour
  • 1/2 cup oats
  • 1/2 tsp salt – for a great taste
  • 1/2 cup chopped hazelnuts
  • chocolate chips
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1/2 cup okara
  • 1 tbsp molasses – I used golden syrup, I suppose liquid honey can do as well
  1. Combine ingredients, dry first.
  2. Scoop onto parchment.
  3. Cook 15 minutes at 180°C/350°F.

I made a second bunch of cookies with the remaining okara. This time without salt, muesli instead of oats and I added seeds from a half pomegranate.


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