Nuts have been our love since childhood. But over the years, many of us lose our cosmic metabolism and are forced to monitor our figure much more seriously than before. But you really want to enjoy some tasty treats! And finally, a way has been found: many admirers of proper nutrition began to change recipes, making them less high in calories, but no less tasty. And nuts also fell into the “low-calorie” category. Seriously, I have never come across such a recipe before, which I have now used myself. This dessert contains a minimum of harmful products and maximum taste! Curd nuts in a hazelnut maker turn out incredibly tender, aromatic and very tasty. My family, lovers of high-calorie foods, also adore this delicacy and gobble it up before I finish cooking. And this, you know, is the highest assessment for my efforts. Albeit a little offensive. I advise you to prepare dietary nuts and enjoy them with us!
Ingredients:
For the test:
- Egg (s2) – 1 piece;
- Low-fat kefir – 50 ml;
- Corn flour – 30 grams;
- Vanilla - to taste;
- Baking powder - a pinch;
- Sweetener - to taste;
- Vegetable oil – 1-2 drops.
For filling:
- Low-fat cottage cheese – 100 grams;
- Yogurt (2%) – 50 grams;
- Vanilla - to taste;
- Sweetener - to taste.
- KBZHU per 100 grams (including oil) – 116 / 13 / 3 / 8.2
How to cook curd nuts in a hazelnut maker:
1. We use cottage cheese in briquettes, or soft cottage cheese, without grains! If your cottage cheese has large grains, do not be lazy and use a blender to obtain a homogeneous mass.
There is no pattern or order in the use of ingredients, so we randomly mix everything at once and achieve homogeneity of the dough. BUT we do not use vegetable oil! We need it for oiling the mold and it is of no use in the dough. And an explanation for those who believe that a sweetener is more harmful than sugar - we use natural ingredients, stevia is best.
By the way, for those who are not watching their figure, it is permissible to use sugar, cottage cheese of any fat content and wheat flour - the result will be the same, the main thing is to maintain the proportions.
2. The dough should be slightly thick, but you don’t need to mold anything from it, so the consistency is not so important. In the original recipes, 100 grams of cottage cheese requires 80 grams of flour! But these are empty calories, so I reduced the amount of flour as much as possible. See how the first batch of nuts behaves and if anything happens, add another 10 grams.
3. Pre-lubricate the mold with a small amount of vegetable oil. Literally draw a napkin over the shape and that’s it! Without fanaticism. You can use olive oil, and yes, it is healthier, but after heat treatment it causes irreparable harm to the body. Therefore, refrain from using it this time.
Place a little dough into the heated nut pan, with the expectation that when closing the mold, the dough tends to break out.
4. The nuts are ready! In my case, it took 2 minutes for each batch and a light and sound indicator indicates readiness.
5. If the nuts have excess on the edges, they can be trimmed with culinary scissors. Work quickly - the nuts are soft at first, but over time they will become brittle and can break easily. You can save the excess nuts for the future and make diet cakes from them - the only dessert that helps to fuse scraps and crumbs for good.
6. Prepare cream from cottage cheese, yogurt, sweetener and vanilla. Also, nothing complicated - just mix. The cream turns out homogeneous, sweet and very delicate.
7. Add a little cream to each half of the nut, and then close it. Nothing new - this is how any nuts have always been prepared. Thanks to the cream, the dessert will again become very tender, pleasant and airy.
Ready! I got 12 full-sized nuts. Bon appetit!!!
Best regards, Yulia.
Nuts pp rich in vitamins and minerals such as: choline - 12.8%, vitamin D - 35.7%, cobalt - 25.5%, selenium - 14.2%
What are the benefits of Nuts pp
- Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
- Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
You can see a complete guide to the most useful products in the appendix.
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Choosing to eat properly is not a reason for a wonderful device from childhood called Oreshnitsa to gather dust idle in the kitchen. If only there was a form, I would always have a recipe for it, and it would be the best recipe - correct and useful. We don't keep others ;)
For those who live abroad, I’ll immediately share my passwords and logins - I ordered my Canadian hazelnut a hundred years ago at Amazon with The goal is not only to pamper your little one, but also to remember and never forget your favorite taste of childhood. So, if suddenly you are also looking for this truly Russian device abroad, order without hesitation;)
CORRECT "NUTS"
Recipe type: pastries, desserts
Preparation: 15 min
Preparation: 20 min.
Total time: 35 min
A version of nuts made from whole grain flour, both with and without eggs.
INGREDIENTS
- FOR THE BASE: 350 g (2 ½ cups) whole wheat flour (spelt, kamut, spelt) (can be diluted with oatmeal)
- ¼ tsp. sea salt
- ½ tsp. baking powder
- 5 tbsp. water (for a lighter version) OR coconut oil (or coconut oil or ghee for a softer texture)
- 125 ml liquid sweetener (honey, maple syrup, molasses), if using stevia you will need an additional gram of water
- 1 egg OR 3 tbsp. l. (1/4 cup) applesauce (or other option) vegan eggs)
- FOR THE FILLING: raw caramel
COOKING
- Combine dry ingredients together;
- Melt the coconut oil and combine all the liquid ingredients (syrup, applesauce (egg), vanilla);
- Pour the wet ingredients into the dry ones and combine them with a spoon or directly with your hands into a stiff dough (you can always add more water or oil or add flour if necessary); if the dough sticks too much to your hands, wrap it in plastic wrap and place it in the refrigerator for 1 hour to firm up;
- The nut shell consists of two metal plates: one to hold the dough, the other to press it down, giving the shape of a nut shell (mushrooms, etc.); grease the mold with a gram of oil (coconut, ghee); pinch off a piece of dough about ⅓ the size of the hole and fill the entire mold; press with a second plate and then do not open the mold for at least 2 minutes from the start of baking; Bake on the stove over medium heat, checking periodically for doneness a couple of minutes after the start of baking, until the shells are light golden on the outside; After letting it cool a little, remove it from the mold very carefully; turn this until all the dough is used up;
- Crumble accidentally damaged shells (and you can (and even need) prepare a separate batch of biscuit for this purpose) into the filling (as in the photo above);
- Enjoy!
CORRECT "NUTS"
Recipe type: pastries, desserts
Preparation: 15 min
Preparation: 20 min.
Total time: 35 min
Gluten-free version of nuts, both with eggs and vegan.
INGREDIENTS
- FOR THE BASE: 280 g (2 cups ¾) almond flour (ground almonds or a mixture of almonds with other nuts) (in the photo I have blanched almonds without skin (what is commercially called almond MEAL) - it makes baking not only healthier, oh and more beautiful))
- 20 g whole grain flour from gluten-free cereals (brown rice, buckwheat, quinoa, amaranth)
- ¼ tsp. sea salt
- ½ tsp. baking powder
- 1 tsp vanilla extract or powder
- 60g (4 large) dates, soaked in water (or without them, just add more sweetener - dates tend to burn quickly in tins like waffle irons, so be doubly careful when baking)
- 4 tbsp. water (for the light version) OR coconut oil, or coke manna, or ghee
- 40 g liquid sweetener (honey, maple syrup, molasses), if using stevia you will need an additional gram of water
- 1 egg white (or 1 tbsp ground flax or chia seeds soaked in 3 tbsp water, or other vegan egg option)
- FOR FILLING: raw caramel or vegan condensed milk (recipe below), thinned with crumbled dough if desired
COOKING
- If you don't have ready-made flour, grind the almonds in a food processor or blender into fine crumbs (ideally, they are still standing before doing this). activate (to neutralize antinutrients), soaked in acidified water and then dried in the oven);
- Combine almond flour with remaining dry ingredients and dates in a food processor until smooth;
- Add all the other ingredients to the mixture and mix everything with a spoon or your hands into a stiff dough;
- If the dough is very sticky, wrap it in film and place it in the refrigerator for an hour or in the freezer for 20 minutes;
- The nut shell consists of two metal plates: one to hold the dough, the other to press it down, giving the shape of a nut shell (mushrooms, etc.); grease the mold with a gram of oil (coconut, ghee); pinch off a piece of dough about ⅓ the size of the hole and fill all the holes with it; press with a second plate and then do not open the mold for at least 2 minutes from the start of baking; Bake on the stove over medium heat, checking periodically for doneness a couple of minutes after the start of baking, until the shells are light golden on the outside; After letting it cool a little, remove it from the mold very carefully; turn this until all the dough is used up;
- Crumble accidentally damaged shells (and you can (and even need) prepare a separate batch of biscuit for this purpose) into the filling (as in the photo above);
- Fill the nuts with the filling and enjoy right away;)
- Store in the refrigerator in an airtight container/jar for 5-7 days;
- Enjoy!
