If you’re looking for something to do today, then get to baking because June 1st is National Hazelnut Cake Day! Let’s discuss hazelnuts – who can resist them?
The sight of chocolate-covered hazelnuts can send any chocolate lover into delirium. But here’s a secret: this sweet, cream-colored nut can not only tickle your taste buds but can also give you a wealth of health benefits!
Background
Hazelnuts, also called filberts, are from the hazel tree. There are more than one hundred varieties of hazelnuts around the world. Roughly 70 percent of hazelnuts are produced in Turkey. In the USA, 95 percent of hazelnuts are grown in Oregon.
Roasting
Roasting hazelnuts intensifies their unique flavor and develops their color. The best results can be achieved using a low temperature and longer time. To roast kernels, spread shelled natural hazelnuts in a single layer on a rimmed baking sheet and bake at 275ºF for 15 to 20 minutes or until the skins crack and the nut meats turn a light golden color. Take care not to over-roast, as nuts can scorch quickly. To remove skins, wrap warm hazelnuts in a dish towel and let them sit for 5 to 10 minutes. Rub vigorously in a towel. Many varieties do not lose their skins entirely, which is a good thing! Hazelnut skins add nutrients and color.
Storage
An easy rule of thumb is the more the nuts are processed, the shorter the shelf life they will have. It is best to process (roast, chop, slice, grind) just before use. Unshelled hazels can be stored in a cool, dry place for years. Store shelled nuts, however, inside an airtight container and place them in the refrigerator to prevent them from turning rancid. They will keep for over a year in the freezer, and you can remove the amount you need, bring them to room temperature, and use them immediately.
Nutrition Facts
The hazelnut is actually a nutritional giant. Hazelnuts are rich in protein, complex carbohydrates, dietary fiber, iron, calcium, and vitamin E and are packed with numerous health-promoting phytochemicals. They are the richest nut source of folic acid. Hazelnuts are very low in sodium and sugar. Hazelnuts, like other tree nuts, contain no cholesterol. Over 80 percent of the total fat in hazelnuts is monounsaturated – the good fat. Monounsaturated fats can decrease LDL (lousy) cholesterol levels, which reduces the risk of cardiovascular disease.
The nuts are free from gluten and, therefore, a safe alternative food source that can be employed in the preparation of gluten-free food formulas for gluten-sensitive, wheat-allergic, and celiac disease individuals.
Hazelnuts are eaten plain, roasted, salted, or sweetened. Hazelnuts are nutty yet slightly sweet in taste.
Culinary Uses
Hazelnuts have a variety of culinary uses. Hazelnuts are a great addition to all kinds of savory and sweet dishes. Whole or roughly chopped, they add crunch to cheese balls, salads, cream soups, breads, vegetables, casseroles, stuffings, sauces, cooked cereals, streusel toppings, pancakes, waffles, muffins, cakes, cookies, candies, truffles, and ice cream. Ground hazelnuts are very good in meat coatings for breading or crust and as part of the flour in cakes, cookies, and breads. Hazelnut syrup can be used for pancakes and waffles, topping on vanilla ice cream, substituted for brown sugar when baking acorn squash, or drizzled over popcorn to create a delectable treat. Look out for hazelnut oil, too – its distinctive flavor is good in dressings and baking, though it turns rancid quickly, so refrigerate after opening.
A deep dark chocolate cake is a wonderful treat to enjoy on a special occasion. This recipe is unique since it doesn’t need any flour to be baked. Share it with your loved ones, and wish them “Happy National Hazelnut Cake Day.”
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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