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Hazelnut Chai Granola

Yield: 7 cups

  • 3 cups rolled oats
  • 1½ cups Oregon hazelnuts, roughly chopped 1 cup pumpkin seeds
  • Contents of 2 chai tea bags
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cloves
  • ½ cup honey
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
Preheat oven to 325°F. Lightly oil a large baking sheet.

In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.

On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.

Let granola cool completely on baking sheet, then store in an airtight container at room temperature.

Cold Brew Hazelnut Smoothie Bowl

Yield: 1 serving

  • ½ cup Oregon hazelnuts
  • 1 banana, frozen and cut into chunks
  • ¼ cup unsweetened cold brew coffee or strong brewed coffee
  • 2 teaspoons honey or maple syrup
  • 1 cup ice cubes, crushed
  • 1 teaspoon instant espresso powder
  • 1 banana, thinly sliced
  • 1 tablespoon cocoa nibs
  • 1 tablespoon hemp seeds
Preheat oven to 350°F. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.

In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.

Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.

Blueberry Hazelnut Breakfast Cookies

Yield: 12 Cookies

  • 1 cup Oregon hazelnuts
  • ½ cup whole wheat or gluten-free all-purpose flour 1½ cups old-fashioned rolled oats
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 medium ripe bananas
  • 1 large egg
  • ⅓ cup honey or maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 1 cup fresh or frozen blueberries
Preheat oven to 350°F. Line a large baking sheet with parchment paper.

On a medium baking sheet scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let cool slightly, then transfer ½ cup hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop remaining hazelnuts and set aside.

Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.

In a large bowl mash bananas. Stir in egg, honey or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.

Pack cookie mixture into a ⅓-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.

Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.

Schnecken Hazelnut Cinnamon Roll Dough

  • 3 ⅓ cups bread flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ¼ ounce fast rise yeast or 1 tablespoon fresh yeast
  • ⅓ cup unsalted butter
  • ½ cup milk, plus
  • 2 tablespoons milk
  • 2 large eggs

  • ½ cup unsalted butter, plus
  • 1 tablespoon unsalted butter
  • 2 tablespoons turbinado sugar ( brand Sugar in the Raw)
  • 4 tablespoons maple syrup
  • 3 tablespoons light corn syrup
  • 1 cup hazelnut pieces

  • 1 large eggs
  • 2 tablespoons milk

  • 3 tablespoons sugar
  • ½ cup light brown raw sugar (demerara) or ½ cup turbinado sugar ( brand Sugar in the Raw)
  • 1 tablespoon cinnamon
Butter a 12-cup muffin pan.

Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.

Combine flour, sugar, salt and yeast in a large mixing bowl.

Melt butter in the milk over very low heat and beat in eggs.

Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.

Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).

Preheat oven to 350°.

Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.

Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.

Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.

Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.

Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.

Cool, then enjoy!

Hazelnut Waffles

Yield: 4 servings with about 1-¼ Cups Syrup

  • 1-¼ cups sifted flour
  • 2-½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs, separated
  • 1 cup milk
  • 2 tablespoons butter or margarine, melted
  • ¾ cup roasted & chopped Oregon hazelnuts

Hazelnut Syrup
  • ½ cup chopped Oregon hazelnuts
  • 2 tablespoons butter or margarine
  • ¾ cup maple syrup

Cranberry Pear Sauce
  • 2 cups fresh or frozen cranberries
  • 1 cup orange juice
  • 2/3 cup sugar
  • 2 Pears, peeled, cored, cut into 1" cubes
Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

Hazelnut Syrup
In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.

Cranberry Pear Sauce
Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan. Reduce heat to low boil and cook for 7 minutes. Add pears and continue to low boil for 6 to 8 minutes until betties burst, pears are softened and mixture is reduced to 2 cups. Remove from heat. Add to waffles with dollop of whipped topping and extra hazelnuts.

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Holmquist Hazelnut Orchards, LLC
Lynden, WA
(360) 988-9240

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