Hazelnuts (Spray Free)

Hazelnuts, also known as filberts, have been consumed for over 9000 years with remains of cooked hazelnut shells found in a pit on an island in Scotland, suggesting that even back then humans enjoyed the taste of roasted hazelnuts.  Hazelnuts are grown and commercially harvested all over the world with Turkey leading the way, producing over 660 thousand tonnes every year.

Hazelnuts are not only deliciously nutty and sweet, they have an array of health benefits. They are a good source of mono-unsaturated oils, which are known to reduce LDL cholesterol (bad fat) and can increase HDL cholesterol (good fat). They also contain considerable levels of Vitamin E, a potent anti-oxidant that can reduce inflammation in the body and slow down aging. Hazelnuts are a good source of folate, which helps to reduce the risk of degenerative brain conditions in older age and they also contains thiamine (B1) to assist with cognitive function and nerve health.

Hazelnuts can also be ground to a meal that is especially useful in gluten free cooking as it can replace normal flour in some recipes such as cakes and muffins. However, due to its high fibre content, hazelnut meal will create a denser, moister cake if used without combining with flour.  Generally when baking, up to 30% of the flour in a recipe can be substituted for hazelnut meal, which will add texture and a subtle sweetness, without compromising the structure.

Hazelnuts are known for their unique flavour that is sweet, rich and earthy and they make a nutritionally dense addition to breakfast cereals, cakes and biscuits. Hazelnuts are very delicious when toasted and make a great snack on their own or chopped and mixed through pancake mixture or tossed through salads with roasted vegetables and wild rice.