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UJ's Nut Flour

Grapeseed flour apple loaf

Grapeseed flour apple loaf

Ingredients

  • 1/3 cup each: liquid honey, canola oil
  • 1 egg
  • 3/4 cup each: gluten-free flour, Uncle Joe’s Grapeseed Flour, sifted
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 cup each: sultanas, thick apple sauce

 

Method

Preheat the oven to 180°C. Lightly oil a 21cm x 10cm loaf pan.

Beat the honey, oil and egg together well in a large bowl. Sift in the flours, salt, cinnamon and baking powder. Stir well. Stir in the sultanas and apple sauce.

Spoon into the loaf pan. Bake for about 40 minutes, until a skewer inserted in the centre comes lout clean. Cool on a wire rack. Wrap in foil and keep for 1 day before slicing to serve. 

Gluten free chocolate chip biscuits

Gluten free chocolate chip biscuits

Ingredients

  • 125g butter 
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 cup each: gluten-free flour, Uncle Joe’s Pumpkin Seed Flour
  • 1 1/2 teaspoons baking powder
  • 1 cup chocolate chips

 

Method

Preheat the oven to 190°C. Line 1 or 2 baking trays with baking paper.

Cream the butter and sugar, until light. Beat in the egg and vanilla essence. Sift in the dry ingredients. Mix well then fold in the chocolate chips.

Spoon walnut-size pieces onto the prepared tray/s. Flatten with a fork dipped in gluten-free flour.

Bake for 15-20 minutes. Cool on a wire rack. 

Makes about 30.

Hazelnut flour chocolate cake

Hazelnut flour chocolate cake

Ingredients

Cake:

  • 1/2 cup each: cocoa powder, hot water
  • 150g dark cooking chocolate, melted
  • 150g butter, melted
  • 1 cup white sugar
  • 1 cup Uncle Joe’s Hazelnut Flour, sifted
  • 4 eggs, separated

Ganache: 

  • 1/2 cup cream
  • 200g dark chocolate, chopped

 

Method

Preheat the oven to 180°C. Lightly butter the sides and base of a 20cm 

Spring-form cake pan. Line the base with baking paper. 

Blend the cocoa powder with the water in a large bowl, until smooth. Cool. Add the chocolate, butter, sugar, hazelnut flour and egg yolks. Stir until combined. 

Beat the egg whites until soft peaks form. Fold into the chocolate mixture in batches. 

Pour into the prepared cake pan. Bake for 50 minutes, until just cooked. It should still be a little soft in the centre. Cool in the pan.

Ganache: 

Bring the cream to the boil on the hob or in the microwave. Stir in the chocolate, until melted. Whisk, until smooth. Cool, until thickened. Pour over the cake. Can be garnished with chopped hazelnuts.  

 

Vegetable pancakes

Vegetable pancakes

Ingredients

  • 500g thinly sliced fresh (and frozen if required) vegetables, eg: kale, cabbage, beans, carrots, peas
  • 2 spring onions, diced 
  • 2 large eggs
  • 1/2 cup cold water 
  • 1/4 cup Uncle Joes’ Pumpkin Seed Flour
  • 1/2 teaspoon each: salt, baking powder, curry powder
  • 2 tablespoons olive oil 

Method

Place the vegetables in a large bowl. Mix well.

Whisk the eggs and cold water together in a large bowl. Add the flour, salt, baking powder and curry powder. Whisk, until smooth. Add the vegetables. Stir until well combined.

Place half the oil in a 20cm frying pan and heat. Pile half the vegetable mixture in the pan then flatten. Reduce the heat to low. Cover and cook for about 10 minutes. When golden underneath flip over to cook the other side, until golden. Remove and keep warm. Repeat with the remaining mixture. Great served with sour cream or hummus. 

Serves 2. 

Gluten free carrot cake

Gluten free carrot cake

Ingredients

Cake: 

  • 1 cup brown sugar
  • 2 large eggs
  • 3/4 cup canola oil or try an Uncle Joe's oil
  • 1 teaspoon vanilla essence
  • 1/2 cup each: gluten-free flour, Uncle Joe’s Walnut Flour 
  • 1/2 teaspoon salt
  • 1 teaspoon each: baking soda, baking powder, ground cinnamon
  • 1 1/2 cups freshly grated carrots
  • 1/2 cup sultanas

Cream Cheese Topping: 

  • 75g cream cheese
  • 1 1/4 cups icing sugar
  • 1/2 cup chopped mixed peel, optional

 

Method

Preheat the oven to 180°C. Lightly oil and line the base of a 20cm round cake pan with baking paper.

Cream the sugar and eggs in a large mixing bowl. Beat in the oil and vanilla, until smooth. 

Combine the dry ingredients and sift into the wet ingredients. Stir in the grated carrots and sultanas. Pour into the prepared pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack. 

To make the topping, beat the cream cheese and icing sugar, until smooth. Spread over the cold cake. Sprinkle with the peel, if using.    

 

Walnut flour crumble

Walnut flour crumble

Ingredients

 

  • 1 1/2 cups rolled oats
  • 1/2 cup Uncle Joe’s Walnut Flour
  • 1/4 cup brown sugar
  • 100g butter
  • 1/3 cup finely chopped walnuts

 

Method

Combine the rolled oats, flour and sugar in a large bowl. Grate the butter into the mixture. Mix well. Stir in the walnuts. Place in an airtight container and freeze, until required.

To use, take out the required amount and sprinkle over fruit in a baking dish before baking. 

Return the unused portion to the freezer.

Makes about 2 3/4 cups.

Hazelnut crumbed fish

Hazelnut crumbed fish

Ingredients

  • 600g-700g thick, skinned and boned white fish fillets
  • 1/4 cup Uncle Joe’s Hazelnut Flour
  • Salt and pepper to taste
  • 3-4 tablespoons Uncle Joes Hazelnut Oil or Olive oil

Topping

  • 4 Kalamata olives, pitted and chopped
  • 2 tablespoons capers, rinsed and dried
  • 4 cherry tomatoes, chopped
  • freshly ground black pepper to taste
  • 2 tablespoons chopped mint
  • squeeze lemon juice

Method

Divide the fish into serving-sized pieces, Combine the flour and seasonings. Dip the fish into the flour until well coated.

Heat the oil in a large non-stick frying pan. Cook the fish on low heat for about 4 minutes each side or until cooked. Serve topped with the combined deli ingredients. 

Serves 4.

Hazelnut Mussels with Saffron sauce

Hazelnut Mussels with Saffron sauce

Mussels

Ingredients

  • 1-1 ½ kg fresh Marlborough mussels
  • ½ cup Uncle Joe’s Hazelnut Meal
  • and/or ½ cup Uncle Joe's Hazelnut spread

Method

  • Scrub mussels and remove mussel beards by snipping with scissors.
  • Bring enough water to the boil to cover the mussels, add the mussels, cover with lid, and return to the boil.
  • Reduce heat and steam until shells open, about five minutes, stirring several times so the mussels are evenly cooked.
  • Remove from liquid and discard any mussels that do not open.
  • Place opened mussels on tray, divide saffron sauce among the mussels, sprinkle with hazelnut meal and grill for about one minute or until hazelnuts start to brown.
  • Garnish with lemon slices and tarragon sprigs. Serve immediately.

 

Saffron sauce

Ingredients

  • 1/4 tsp saffron threads 2 tbsp mussel cooking liquid
  • ¾ cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tsp minced fresh tarragon and salt and pepper to taste

Method

  • Sprinkle saffron threads over mussel stock and let stand for at least 10 minutes for saffron to soften, stir well.
  • Combine the liquid with mayonnaise, lemon juice and tarragon.
  • Season with salt and pepper.

Hazelnut Crusted Chicken Breast

Hazelnut Crusted Chicken Breast

Ingredients

  • 1 cup Hazelnut Meal
  • 2 tsp parsley, chopped
  • 2 tsp thyme, chopped
  • 1 orange, zested
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 3 tbsp Hazelnut oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 2 chicken breasts

 

Method

Mix all the ingredients together (apart from chicken breasts) in a bowl and pour out onto a dinner plate. Press the chicken breasts into the crust making sure they are coated. Place on a baking sheet and bake for 30 minutes. Bon Apetit!

Preheat oven to 180 degrees C.