Heating nuts can damage the polyunsaturated fats. However, these roasted and skinned hazelnuts taste amazing and OK for a special treat on occasion!
Roasting imparts a wonderful flavor that is so intense it can be diluted if you will, with another nut so that very few hazelnuts are needed to make a large flavor impact.
These roasted hazelnuts should also be soaked and dehydrated as you would soak and dehydrate any nut or seed (grain or legume) in order to make them more digestible. I prepare at least 1 pound, sometimes more, at a time and freeze the nuts for future use.
Hazelnuts are packed with heart healthy monounsaturated fats, as well as vitamins A, E and K. There are plenty of minerals such as calcium, magnesium, potassium and phosphorus.
Hazelnuts have a nice amount of fiber – also good for the heart. Like other nuts, hazelnuts aid in balancing blood sugar levels and have been studied in diabetic patients. The high levels of manganese help with this condition.
Due to the high amounts of vitamin E, manganese, thiamine and folate, hazelnuts are considered and have been studied as a food that is neuroprotective.
As with all nuts, seeds, grains and legumes, preparing them properly to get rid of the anti-nutrients is key.
I have a freezer full of all different types of nuts that have been soaked and dehydrated. It makes me feel prepared for anything and when I see a recipe that requires a certain type of nut, I am ready!
Of course, you can purchase already shelled, raw hazelnuts so you do not have the added burden of breaking shells. From these raw nuts, you would first soak and dehydrate them and then go on to roast them.
You can freeze the soaked and dehydrated nuts before or after roasting – that is up to you. Since this is rather labor intensive, I would make a pound or two at a time and freeze the extras.Print
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