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0Nuts and bakes – all you need to know/media/257404/article-7-220x180.jpg<table border="0"> <tbody> <tr> <td> <p>Nuts add flavour and texture to sweet and savoury bakes – and they’re good for you. Here’s a simple guide on how best to use different nuts in your cooking and baking:</p> <p><strong>Almonds</strong> <br />Delicious both roasted and salted, almonds are super versatile and can be used in various ways. When toasted, cool them completely before blending into a purée to add to cake mixes, bread dough or cookie dough.</p> <p>Try blanching almonds to remove their brown skins as this gives them a smoother texture. Almonds are a great source of protein and are also rich in calcium, iron, fibre and Vitamin E. Sprinkle over salads, cake and ice-cream to add crunch. Try your hand at Snowflake’s simple almond berry loaf.</p> </td> <td><img width="206" height="148" src="/media/257403/article-7_206x148.jpg" alt="nuts_and_bakes"/>  </td> </tr> <tr> <td colspan="2"> <p style="padding-top: 0; margin-top: 0; line-height: 20px;"><strong>Walnuts<br /></strong>Great in sweet and savoury dishes – particularly in carrot cake and dishes with beetroot – walnuts add flavour and texture to any bake. Soak them in maple syrup and use as a sticky, sweet garnish for muffins or cakes. They’re very high in potassium and iron, and are the most heart-friendly nut variety. Ground walnuts can be used as a substitute for breadcrumbs when coating fish or chicken fillets.</p> <p><strong>Cashews</strong> <br /> Ideal for purées because of their creamy texture, cashews pack a ton of flavour when roasted. Rich in oleic acid, magnesium, copper and calcium, cashews have a lower fat content than most nuts. Mix puréed or chopped, roasted cashews into chocolate-chip cookie dough for an extra burst of flavour.</p> <p><strong>Hazelnuts</strong><br /> Hazelnuts are sweet-tasting, super crunchy and a fantastic addition to pastries and desserts. Bring out their sweetness by combining them with lemon, nectarines, peaches or sprinkle them over mushroom salad. Hazelnuts are also a good source of essential oils and Vitamin E.</p> <p><strong>Pistachios</strong><br /> Pistachios are an excellent topping for salads, add a burst of flavour to dips and accentuate the flavour of chocolate. They’re also a good source of B vitamins and work well in coffee-flavoured bakes. <br /><strong><br />Pecans</strong> <br /> Pecans are scrumptious in brownies and pies. However, they can go rancid quickly. Extend their shelf life by keeping them in the freezer. Pecans contain small amounts of Vitamins A, C and E, but they also have the highest fat content of any nuts. Use crunchy pecans when making a carrot and pecan loaf or banana and pecan crumpets.</p> <p><strong>Macadamias</strong><br /> Bold-tasting and luxuriously rich, macadamias have a coconut-like flavour and a high fat content. They add richness and texture to cakes, cookies and pastries. Elevate sticky buns, homemade caramel and cheesecake by adding chopped macadamias.</p> </td> </tr> </tbody> </table>
Nuts and bakes – all you need to know