Ingredients
8
Recipe by Jaclyn Irwin
Ingredients
8
1/2 cup
Hazelnuts
raw
2 Tbsp
Sesame Seed
1 Tbsp
Fennel Seeds
1 Tbsp
Coriander Seeds
1 Tbsp
Cumin Seeds
1 tsp
Black Peppercorns
whole
1 Tbsp
Thyme
dried
1/4 tsp
Kosher Salt
1
In a small skillet over medium heat, add the hazelnuts and toast until fragrant and the skins start to loosen, about 5 to 6 minutes. Remove from the heat and set aside in a clean tea towel. Rub the towel over the hazelnuts to remove the skins. Finely chop, or process in a blender or food processor until chopped, and then set aside in a medium sized bowl.
2
In the same skillet, add the sesame seeds and toast until fragrant and slightly toasted in colour, about 1 to 2 minutes. Remove and add to the bowl with the chopped hazelnuts.
3
Now, add the fennel seeds, coriander seeds and cumin seeds and toast for 1 to 2 minutes, until fragrant. Add in the peppercorns during the last 30 seconds. Add to a coffee grinder, food processor or blender and process until finely chopped. Then add this to the bowl with the hazelnuts and sesame seeds.
4
Add in the thyme and salt and mix well to combine.
5
Store in an airtight container in the fridge for up to 3 months.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
