Recipes with Hazelnut Flour:
Hazelnut, Date and Banana Loaf
1 ½ cups dates, chopped (can substitute dried apricots for dates)
1 ½ cups hazelnuts, coarsely chopped
1 ½ cups self-raising flour
½ cup hazelnut flour
½ cup caster sugar
scant tsp baking powder
pinch or two of salt (optional)
3 large ripe bananas, mashed
210g unsalted butter, melted + butter for greasing, softened (for an extra hazelnut-flavour you can substitute hazelnut oil for some of the butter)
juice of 1 orange
2 large eggs, lightly beaten
Preheat the oven to 160°C. Line a 26cm x 15cm x 8cm loaf tin with lightly buttered baking paper or foil.
In a large bowl mix the dates, hazelnuts, self-raising flour, hazelnut flour, caster sugar and baking powder. Add a pinch or two of salt if desired. Mix in the mashed bananas, then mix in the butter. Add the orange juice and the eggs and mix well.
Put the mixture into the loaf tin and place in pre heated oven. After 20 minutes turn the tin around to ensure even baking and bake for a further 15 minutes. (Note, cooking times may vary slightly depending on the oven.)
Remove loaf tin from oven and allow to cool in the tin. Turn out onto a cake dish. Can be served immediately but is better if it has stood a few hours.