Hazelnut pulp brownies with berries

Following on from yesterday’s post about the hazelnut and cacao milk, here is a brownie recipe that I made up on the spot. It uses the pulp that remained behind after making the milk. Make sure the pulp is dry to the touch before using it. I placed it in the fridge overnight just for convenience. The pulp can be refrigerated for approximately a week otherwise it can also frozen for future use.

This recipe calls for 1 1/2 cups of the hazelnut pulp which is all the pulp I got from making that last batch of hazelnut milk. If you have more or less, that’s fine.

4 flax eggs (see notes)
4 tbs cacao powder
1 1/2 cup hazelnut pulp
3/4 cup soy milk (or any other plant based milk)
1/2 cup self raising flour
1/2 cup raw sugar (see notes)
1/4 cup oil
pinch salt
handful of frozen berries


Preheat your oven to 180c, spray and line your brownie tin

In a mixing bowl combine the flour, cacao powder, salt and hazelnut pulp

In a small saucepan, gently heat the soy milk, sugar and oil. I forgot this step and added the sugar straight to the bowl. It didn’t really make much of a difference but my brownies turned out slightly gritty

Add the warmed up milk mixture and flax eggs to the dry ingredients and mix well. This mixture shouldn’t be runny like a batter but if you think it’s too dry, add in a bit more milk

Pour the mixture into the brownie tin and smooth the top and gently press in a handful of frozen berries


Bake for 30 minutes or until a skewer comes out clean. Let it rest in the tin for 10 minutes before transferring to a chopping board and slicing into squares


*Note – To make flax eggs, combine 1 tbs of ground flaxseed + 3 tbs of water per egg required. Mix thoroughly and set aside for 5 minutes.

I only had whole flaxseeds at home, let me tell you, it’s takes a lot of effort to grind them in a mortar and pestle!

1/2 cup of sugar was sweet enough for me however you may wish to add more depending on your tastes



DIY – Make your own nut milk bag for dummies + Hazelnut and cacao nut milk

I first tried nut milk when I was volunteering at Realfoods RMIT in 2011. I’ve always been fascinated by it but never got around to making my own. Recently I’ve been looking at getting a nut milk bag so I could make my own at home however being an unemployed student I couldn’t justify the prices.

I decided to make my own and let me be clear here, this is a super basic bag. The last time I used a sewing machine was 10 years ago so I have no real skill. I hand stitched my bag however if you are more talented than I, you could definitely use a sewing machine which would be considerably quicker.

I bought a strip of Swiss Voile in white and some white shoe lace style trim from my local Spotlight. I was unsure how to keep the pieces together while I stitched each side. Putting in pins seemed redundant to me as the mesh was so fine and the pins would put in unnecessary holes so I sticky taped the sides. I know, I know it sounds silly but it worked!

Start by stitching one side, leaving an inch at the top un-stitched. Stitch the bottom and then stitch the remaining side, doing the same as before. Now this part was tricky when hand stitching. I couldn’t do the sticky tape trick to keep the fabric from moving so I got my mum to hold the fabric tight while I stitched. If you don’t have anyone to help, you can use pins as that far up the holes won’t matter so much. Fold the fabric over to create a seam and stitch. Do the same on the other side. Thread through the shoe lace and tie the ends and you’re ready to use your nut milk bag!

I realize that didn’t really make much sense, feel free to comment if you need any more clarification!


Hazelnut and cacao nut milk

This recipe is adapted fromĀ http://tasty-yummies.com/2014/04/08/how-to-make-nut-milk/

1 cup raw unsalted hazelnuts
4 cups of water (see notes)
2 tbs cacao powder
A pinch of salt
Maple syrup to taste


Soak hazelnuts for approximately 8 hours


Discard the soaking water and rinse the hazelnuts in fresh water

Place the hazelnuts, maple syrup, cacao powder, salt and 4 cups of water in a blender. Blend on high for up to 5 minutes. It will be creamy and foamy.

Strain milk through a nut bag. DO NOT discard the hazelnut pulp. There are many uses for it! I will be posting a recipe soon.


Makes approximately 800mls

*Note – I used 4 cups of water but I found my nut milk to be a tad too watery for my taste. I feel like 3 1/2 cups would be perfect.