How to use
Raw Hazelnuts are a delectable snack on their own or in a trail mix - combined with dried fruit and seeds. Add chopped hazelnuts to muesli, porridge, smoothies or acai bowls. Activate raw nuts by soaking in water for 12 hours, before slowly dehydrating at a very low heat. Soaked nuts are great for dairy-free fresh mixed nut mylk - just drain, blend with 6 parts water (optional: add a little honey or coconut nectar &/or a pinch of Murray River pink salt), then strain through a clean cloth. Nut mylk will keep for several days, refrigerated in an airtight jar. Hazelnuts can also be ground to a flour or ‘meal’, perfect for baking and gluten free recipes. Grind to a paste for scrumptious fresh nut butter. For a little variety everyone will love - add some coconut flakes or a few cacao nibs before blending nut butter. Ground hazelnuts are also great in pesto, dips and as a base for sauces; use it to replace peanuts in satay sauce. Toss hazelnuts - raw or toasted - over salads, or add to stir-fries and curries. Hazelnuts are a delicious addition to raw energy balls or baked bread, muffins, cakes, biscuits and desserts. A tasty and convenient natural addition to the pantry.
Raw Hazelnut Kernels. Preservative Free, Non GMO. Paleo.
This product contains Tree Nuts. May also contain traces of other allergens due to possible cross-contamination.
Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 9 months when stored as above. See Best Before date