Recipe: Roasted and Skinned Hazelnuts

Grain Free Baking

Feb 06
Roasted Hazelnuts, nuts

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.

Nutrition in Hazelnuts

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.

How to soak and dehydrate nuts.

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.



Recipe: Roasted and Skinned Hazelnuts

Roasted Hazelnuts, nuts
  • Author: Dr. Jill
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 pound



  1. Place the nuts on a cookie sheet
  2. Roast at 350º F for approximately 8 – 10 minutes until the skins are browned, split and emit a wonderful aroma
  3. During the roasting time, every couple of minutes check them and give the cookie sheet a shake to turn them so they toast evenly
  4. Allow to cool

Skinning Instructions

  1. Take a small handful of the nuts and rub them together over the sink – the skins will fall off into the sink
  2. You can also rub them between a towel, but I found the method above the most efficient
  3. It’s OK to have some skins still attached



Recipe: Roasted and Skinned Hazelnuts

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