Food extracts can be full of unwanted sugar and other additives such as propylene glycol. The good news is that it's very easy to make your own.
This recipe was adapted from PurpleFoodie. Instead of sugar, I used Erythritol, a healthy low-carb sweetener.
Roasting hazelnuts and infusing them in alcohol really works! Although the original recipe calls for 3-4 weeks, you will be surprised how much of amazing flavour you can get in just 2 weeks!
Tip for an occasional treat: Add some heavy whipping cream to get creamy hazelnut liqueur!
Nutritional values per 1 tbsp
|of which Saturated||0||grams|
Estimated nutritional values include Erythritol. Hazelnuts are counted only partially (¼), as the largest amount of them is discarded. This recipe yields ~ 300 ml / 10 fl oz of hazelnut extract.
Ingredients per small bottle
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- jar with sealable lid
- cheesecloth and sieve
- small glass bottle with lid (~ 350 ml / 11.8 fl oz)
- Preheat the oven to 175 C / 350 F. Toast the hazelnuts for 8-10 minutes.
- Cut the vanilla beans lenghtwise and scrape the seeds out. While the hazelnuts are still hot, transfer them into a glass jar and top with vanilla seeds. Add vodka and the vanilla beans to the jar.
- Infuse for 2-4 weeks. The longer you leave it, the more intense the flavour will be. After 2-4 weeks, remove the vanilla beans and drain the hazelnuts. Reserve the extract.
- Transfer the hazelnuts into a blender. Pulse 3-4 times until roughly chopped and place them into a pot. Add water and bring to boil for a minute. Remove from the heat and press the hazelnuts through a sieve, to remove any remaining fluids. Mix it with the rest of the extract.
- Pour the extract through a sieve (ideally also cheesecloth) to remove any pieces left. You can discard the chopped hazelnuts.
Note: If you prefer the extract clear, you can use a cheesecloth on top of the sieve to remove even the smallest pieces. Don't push it through, just let it drip slowly.
- Add low-carb sweetener of choice (if any) and mix in well.
Note: If you are using Erythritol, don't forget to powder it first. Erythritol does not dissolve well unless heated or powdered.
- Pour the hazelnut extract into a glass jar that has been sterilized in hot water and seal well.
Shake well before use in low-carb baking. Store in the fridge up to 6 months. Enjoy and stay tuned - the next recipe is coming tomorrow! :-)
Do you like this recipe? Share it with your friends!