Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Quick and easy-to-prepare, these Hazelnut Chocolate Chip Cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. I’ve personally made them to take along on road trips for my family to provide a protein-rich snack that also cures the siren call of a sweet tooth. When you think of the many bars you can purchase, these cookies are a pretty solid way to enjoy fueling up.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

Contributed by:  Amanda Carter

Prep Time: 10 minutes | Cook Time:  15 – 18 minutes | Yield: 20 cookies

  • 1 Tbsp Flaxseed Meal (7g)
  • 3 Tbsp Water (45mL)
  • 1 cup Hazelnut Meal (112g)
  • ½ cup Coconut Sugar (64g)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¾ cup Almond Butter (204g)
  • ½ cup Applesauce (112g)
  • 1 tsp Vanilla Extract
  • ½ cup Dark Chocolate Chips (100g)

Step 1

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Step 2

Mix flaxseed meal and water together in a small bowl and set aside to thicken.

Step 3

In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.

Step 4

In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture.  Add dry ingredients to wet and mix well then stir in chocolate chips.

Step 5

Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie.  Bake until set, 15 – 18 minutes.

Step 6

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

Each cookie contains: Calories 130, Calories from Fat 90, Total Fat 10g (15%), Saturated Fat 1.5g (8%), Trans Fat 0g, Cholesterol 0mg (0%), Sodium 85mg (4%), Total Carbohydrate 10g (3%), Dietary Fiber 2g (8%), Sugars 6g, Protein 3g, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4%.

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The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

America’s Test Kitchen Event {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

We’ve got some exciting news to share from our friends at America’s Test Kitchen- they’ve launched a new book AND IT’S GLUTEN FREE! For The How Can It Be Gluten-Free Cookbook, they’ve applied their extensive expertise in baking and cooking to create reliable, delicious gluten free recipes that will work every time. We’ll keep our book review rather short, because we have a giveaway AND an event to tell you about.

I’m a huge Cook’s Illustrated and ATK fan. I like how deep they get into the science of things and how thorough they are in explaining what needs to be done. In my opinion, if you can understand why something works, you can apply that to other recipes. I have absolutely no doubt that all of the recipes in their newest book will be phenomenal, but this is not a book for the faint of heart. While most recipes are decidedly straight-forward, each recipe comes with a fabulous explanation of the how’s and why’s for its success- which makes each recipe look fairly daunting. If you get past that, you’ll have no problem creating THE BEST Old-Fashioned Birthday Cake, perfect New York-Style Pizza, Extra-Crunchy Fried Chicken and some pretty killer Chocolate Chip Cookies. Most recipes are accompanied by a lovely photo and those that are more complicated have great visual tutorials.

Bottom line: this is a great book for anyone who needs to cook and bake gluten free and wants to know the science behind what they’re doing.

The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

We were so pleased when ATK contacted us and let us know that, while they have their own preferred flour blend for the recipes, each recipe comes with some minor adaptations to have perfect success with our Gluten Free All Purpose Baking Flour. How cool is that?

Let’s take the coolness up a factor- join Jack Bishop, Editorial Director and TV Star at America’s Test Kitchen as he presents The How Can It Be Gluten-Free Cookbook at Bob’s Red Mill Natural Foods. Designed to help readers understand gluten-free baking and cooking, you’ll learn what to stock in a gluten-free pantry and breakthrough strategies that every gluten-free cook should use. When? April 7, 2014, at 4:00 PM Bob’s Red Mill will provide samples of a few of Jack’s favorite recipes from the book. This event is FREE and no registration is necessary! For more information: http://www.bobsredmill.com/Whole-Grain-Store.html

{Giveaway} The kind folks at ATK have offered us two copies of this fabulous book to giveaway to two lucky readers. We’re going to pair the book with a bag of our Gluten Free All Purpose Flour and Xanthan Gum so you can get started with this book right away. You know you want to win this book. To enter, follow the prompts below. We’ll select two winners at random from all who enter by 11:59 pm on 04/11/14.


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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Almond Meal/Flour

by Cassidy Stockton in Featured Articles, What is it? Wednesday

We are very excited to bring you What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

***

Almond Meal/Flour, the quintessential “paleo” and low carb baking ingredient, is a fabulous ingredient whether you’re watching carbs or not. We started offering almond meal quite a while ago thinking it was just another neat, yet obscure, ingredient. Little did we know it would catch on like wildfire and become one of our top sellers. We recently expanded our nut flour lineup to include a Natural Almond Meal for those that want to use a whole food ingredient.

What is it, exactly? We offer two types- natural and blanched. Because we came out with blanched first, it’s really just known as almond meal around here, but if you look carefully at the packaging, it will say blanched. Blanched almond meal is simply almonds with the skins removed and ground into a coarse flour (meal). Our natural almond meal is made from whole almonds with the skins intact. There is only a slight difference between the two in their nutritional make-up (natural has slightly more vitamin E) and they perform identically in baking. The only real difference is in how they look. The natural is speckled with bits of almond fiber (skin), while the blanched is a creamy tan.

Almond Meal Comparison | Bob's Red Mill

What is the difference between “Meal” and “Flour”? Why do some manufacturers call their almond flour a “flour” and some a “meal” and Bob’s Red Mill calls it both? A quick milling lesson: flour is the finest grind you can get. Meal is the next finest grind- coarser than flour, less coarse than grits. Almond flour is inherently coarser than conventional wheat flour. It has to be. If you grind almonds too finely, you know what you get? Almond butter. Some manufacturers get it super fine and pass it off as flour, while others err on the side of a coarser product, calling it a meal. Ours is on the fine end of the spectrum, but still more coarse than wheat flour, so we call it a meal. When we first brought this product to market, we were concerned (and rightly so) that folks wouldn’t know what to do with it. Adding the term flour tells the consumer that that you use this product in baking.

Why would you use it? Like with Hazelnut Meal, there are many reasons one might use almond meal, but they break down into a few broad groups.

  1. You are a baker looking for a decadent addition to your baked goods.
  2. You are gluten free and looking for a way to boost the nutritional content of your baked goods.
  3. You are following a low carbohydrate diet or some variety- be it for weight loss or diabetes management.

How do you use it? Almond meal can be used like any other nut flour, but those who might not be familiar with using nut flours in their daily lives would be wise to consider these points. Almond meal does not contain gluten and is light on starches, so it should be used in conjunction with other flours. Our suggestion is to replace no more than 25% of the flour in your recipe with almond meal. This will bring a richness and nutty texture to your baked goods. If you are looking to create baked goods with a low carbohydrate load, it can be used on its own or in conjunction with other flours that will help give it structure. As with coconut flour, we highly recommend using a recipe that is designed for almond meal to get started.

It also makes a fantastic coating for proteins like chicken and fish and a great addition to smoothies. When you find a recipe that asks you to grind up almonds, use our flour instead. It’s the same thing, only we do all the work for you and you don’t have to wash your food processor.

Almond Blondie

There are no shortage of almond meal recipes available online, but here are a few great starter recipes. Find even more, here.

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New Product: Gluten Free Scottish Oatmeal {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

If you’re familiar with Bob’s Red Mill, you probably already know how much we love Scotland. Maybe it’s a kinship we feel with a country that is almost always rainy and cool (much like our beloved Oregon) or maybe we love it for birthing our favorite food, oatmeal. Maybe it’s because they awarded us the title of World Porridge Champions in 2009, or maybe it’s because they’re just so darn nice over there. No matter what is at the heart of it, Bob has always loved Scotland and, after a visit many years ago, his love fueled the creation of our Scottish Oatmeal. It was in Scotland that Bob first tasted and fell in love with traditional Scottish oats.

NEW GF Scottish Oatmeal | Bob's Red Mill

Ground on stone mills, this oatmeal is a true meal. It is smooth and creamy with a texture closer to farina than what we typically associate with oatmeal. It’s not chewy like rolled or steel cut oats, but it still has a bit of bite and texture. This isn’t gruel, but it is a unique breakfast experience.

The Gilgamesh | Bob's Red Mill

We have yet to find anything in the States that compares to our Scottish Oatmeal, which is why we are very excited to add Gluten Free Scottish Oatmeal to our robust gluten free oat line. We take the same high-quality, gluten free tested and verified oats that you know and trust and run them through our specialized stone mills in our gluten free facility to create a new, whole grain cereal perfect for warming you up on these brisk *almost* spring days.

To celebrate our new addition and our undying love for Scotland, we’re giving away a package of Gluten Free Scottish Oatmeal to five lucky winners. To enter, follow the prompts below. We’ll select five winners at random from all who enter by 11:59 pm on 04/08/14.


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Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

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Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

by Cassidy Stockton in Featured Articles, Recipes

How does one enjoy bread while on a low carb diet? That’s a question we have been striving to answer. Our solution? This lovely Almond Meal Bread. It may look like a loaf of banana bread, but I assure you it’s definitely not banana bread. It has a lovely whole grain texture and savory flavor, despite being made from almond and coconut flour, perfect for sandwiches, toast or straight-up snacking. Yes, it uses a lot of eggs. That’s one of the trade-offs for leaving out the gluten and the starch in this recipe. It’s a great recipe for those looking to reduce their carb intake or are following the paleo diet… or just have a bag of almond meal lying around needing to be put to good use. Enjoy!

Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Cook Time:  35 – 45 minutes | Yield: 12 servings | Total Carbs per serving: 8g, Net Carbs: 4g

Step 1

Preheat oven to 400°F.  Line an 8×4- or 9×5-inch loaf pan with parchment paper and spray lightly with pan spray.

Step 2

Whip eggs until light and fluffy, about 5 minutes.  Meanwhile, sift together Bob’s Red Mill Natural Almond Meal, Coconut Flour, baking powder and salt.

Step 3

While the eggs are still whipping, slowly stream in the melted and cooled coconut oil.  Fold in the dry ingredients.

Step 4

Scoop batter into the prepared pan and smooth top.

Step 5

Bake until a tester inserted in the center comes out clean, about 35 – 45 minutes.

Step 6

Let cool completely before removing from the baking pan.

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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.


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Sweet or Savory Hazelnut Crust

Sweet or Savory Hazelnut Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

One of my favorite ways to use nut flours is to make delectable crusts for pies, quiches, and tarts. They’re so simple to throw together and add an unbeatable richness to your dish. Key word there? Richness. I like this crust paired with fillings that keep flavors on the simple side- chocolate, spinach quiche, lemon, etc. I’ll be sharing a recipe next week for an artichoke tart and it is a recipe that you would serve at brunch, where a sliver will suffice. Sarah has given us slight tweaks depending on whether you are going for a sweet or savory crust, but feel free to play around with different spice combinations- a touch of cinnamon is a surprisingly nice addition to a quiche. Enjoy!

Sweet or Savory Hazelnut Crust | Bob's Red Mill

Sweet or Savory Hazelnut Crust

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes  | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Sweet

  • ¼ cup Brown Sugar

Savory

  • ¼ tsp Black Pepper or other dried spices, as desired

Step 1

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and sweet or savory additions until evenly incorporated.   Add egg whites and mix thoroughly.

Step 2

Spray an 8- to 10-inch pie plate or tart pan with pan spray.  Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 3

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place.

Step 4

For a par-baked crust, bake in a 350°F oven for 10 – 15 minutes.  For a fully baked crust, bake for 25 minutes.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Hazelnut Meal/Flour

by Cassidy Stockton in Featured Articles, What is it? Wednesday

We are very excited to bring you What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

***

I bet you didn’t even know there was such a thing as Hazelnut Meal. Almond Meal is endlessly popular and seems there is a flour/meal for every nut now (no pun intended). We’ve been milling hazelnut meal for quite a while, 10 years to be exact, but, until recently, it was relatively unknown. As low carbohydrate and paleo diets gain in popularity, there seems to be a need for more variety in ingredients, and we’re here to oblige.

Hazelnuts | Bob's Red Mill

What is it, exactly? It’s quite simply, hazelnuts that have been ground into a meal. The nature of nut flours is such that you get some very fine pieces and some slightly larger pieces. Overall, the product is quite fine, but it is not as fine as a wheat flour, hence the term “meal” is used often to describe this product. We leave the skins intact, so you get the whole nutrition that hazelnuts (also known as filberts) offer.  Hazelnut meal is a gluten free flour with no real starch of which to speak. Whole grains are composed of three parts, one of which is primarily starch and protein (endosperm). This piece of the grain is what comprises white flour. Nuts are a whole different story. They have a considerably lower proportion of carbohydrates and starch than a grain does. Making them great for low carb diets, but not so great for baking in the way that we typically think of it.

Why would you use Hazelnut Meal? There are many reasons, but they break down into a few broad groups.

  1. You are a baker looking for a decadent addition to your baked goods.
  2. You are gluten free and looking for a way to boost the nutritional content of your baked goods.
  3. You are following a low carbohydrate diet or some variety- be it for weight loss or diabetes management.Hazelnut Meal | Bob's Red Mill

How do you use it? You can use it the same way you would almond meal. I’m going to break it down for folks who might not be familiar with using nut flours in their daily lives. Because hazelnut meal does not contain gluten and is light on starches, it should be used in conjunction with other flours. Our suggestion is to replace no more than 25- 30% of the flour in your recipe with hazelnut meal. This will bring a richness and nutty texture to your baked goods. If you are looking to create baked goods with a low carbohydrate load, it can be used on its own or in conjunction with other flours that will help give it structure. As with coconut flour, we highly recommend using a recipe that is designed for hazelnut meal or almond meal to get started.

It also makes a fantastic coating for proteins like chicken and fish and a great addition to smoothies. For recipe inspiration, look for recipes using almond meal and think outside of the box. Look for places that ask you to grind up hazelnuts and use our flour instead. It’s the same thing, only we do all the work for you and you don’t have to wash your food processor.

Hazelnut Pancakes with Coconut Chocolate Syrup | The Roasted Root

We have some great recipes using hazelnut meal coming up later in the week, but get started using it today with one of these fabulous recipes.

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Sweet Hazelnut Pate a Choux | Bob's Red Mill

Hazelnut Pate A Choux

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

I must confess, I’m a baker at heart. When I attended culinary school, I counted down the semesters until I could get into the baking part of my studies. At the time, I wasn’t aware of my food intolerance and allergies, so I was fortunate enough to learn the basics and really understand how they work. Fast forward many years later now discovering my multiple food issues (gluten, dairy and soy), learning that my husband has celiac and my kids have gluten intolerances, baking has become a completely different love for me. Going out for a quick bagel, doughnuts or danish just doesn’t happen. I don’t want my kids to live without these fun foods though (or us adults either for that matter), so I’ve had to take what I learned in school and apply it to completely different ingredients. When you learn about the protein in wheat flour being the basis of the structure in a baked good and you then take those glutinous proteins away, you have to turn to different ingredients all together to achieve structure in your baked treats.

Hazelnut Pate a Choux | Bob's Red Mill

I was so excited to see Bob’s Red Mill come out with a hazelnut meal. I always take baking as an adventure when it comes to using alternative flours to wheat. The flavors you get from using flours from different grains, nuts and beans really does give your baked goods a completely new and distinct flavor. I’ve now used the hazelnut meal in a lot of recipes and I can honestly say it’s such an amazing product! I knew right away that it would go well in my pate a choux recipe. Pate a choux day is still one of my most fond memories from culinary school. It’s such an incredibly easy recipe and you can use it in so many different ways! This pastry can be baked or fried and can be served sweet or savory. I love recipes with endless possibilities. The hazelnut meal adds a subtle richness to these pastries and is incredibly aromatic. Trust me, when you make these, you will feel like such a pastry chef.

Glazed Hazelnut Pate a Choux | Bob's Red Mill

Today, I baked them. While I’m a baker at heart, I’m also a health nut so I like making a healthier spin on the less healthy counterparts. We love doing hor d’ oeuvres nights here for dinner. It makes meal time fun for the kids too since well, you know, finger food is always fun no matter how old you are. These little pastries will wow your family or your guests.

Savory Hazelnut Pate a Choux with Egg and Bacon | Bob's Red Mill

Hazelnut Pate A Choux

(makes about 28)

  • 1 cup Water
  • 6 Tbsp dairy free Butter
  • pinch of Salt
  • 1/3 cup cup or 33 grams Hazelnut Meal
  • 1/3 cup or 54 grams White Rice Flour
  • 1/3 cup or 48 grams Gluten Free All Purpose Flour
  • 1/4 tsp Baking Powder
  • 3/4 cup Egg Whites

Preheat the oven to 375°F and line two baking sheets with parchment paper.

Combine the water, dairy fee butter and salt in a sauce pan. Bring to a boil, stir to combine. In a separate bowl, mix the flours and baking powder together. When the butter is dissolved, add the flours and baking powder to the water mixture and stir to bring together into a ball on low heat. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. You can either add the egg whites a quarter cup at a time to the pot and stir them vigorously into the dough ball until completely combined and the dough forms into a paste like mixture or you can transfer the dough ball to your stand mixer with a paddle attachment and mix the egg whites a quarter cup at a time into the dough that way. Either one works. Using a medium cookie scoop (about 2 TBSP), place scoops of the dough about 1 inch apart on the baking sheets. Place the pans in the oven and immediately turn the oven to 425°F. Bake for 15 minutes. Then turn the temperature down to 350°F and bake for an additional 15 minutes. Turn the oven off and allow the pastries to cool in the oven with it vented open slightly for 20 minutes. Remove the pastries, poke a hole in the side, top or bottom (where ever you plan to fill them from) and allow to cool completely on a wire rack. Fill or dip the cooled pastries.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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