Heat a heavy pan over medium to high heat dry-toast the Hazelnuts until slightly browned and fragrant, being careful as they burn easily. Remove from the pan and let it cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency. Do not allow the mixture to become a paste.
Store in an airtight container in a cool place for up to 1 month.
Yield: 1 cup.
Let all the ingredients cool completely before grinding, This will ensure that your mixture stays crumbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: Servings|
|Calories from Fat: 510 (75%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 0mg||0 %|
|Sodium 40.1mg||1 %|
|Potassium 1132.4mg||30 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 18.8g|
|Protein 21.1g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 681
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