Orange Hazelnut Blueberry Bread Recipes

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Steps:

• In a bowl, combine the first 5 ingredients. In another bowl, combine eggs, oil and orange zest; mix well. Add to dry ingredients alternately with buttermilk. Fold in cranberries, chocolate chips and walnuts. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If glaze is desired, combine confectioners' sugar and orange juice until smooth; spread over cooled loaves.

Steps:

• Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
• In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
• In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
• Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
• Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
• Cool slightly before serving.

Steps:

• Add the ingredients to bread machine according to the manufacturer's directions.
• Bake the bread using regular or white setting or light setting if available.
• If desired, when bread is cool, drizzle loaf with Orange Icing.
• Orange Icing: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and enough orange juice to make an icing that's easy to drizzle.

Steps:

• Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
• In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
• Toss the fruit well to coat, set aside.
• In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
• Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
• Bake until the juices are bubbling and the crumble is fragrant, about 25-30 minutes.
• Check frequently to be sure the crumble isn't burning, and cover with aluminum foil if it's browning too quickly.
• Remove from the oven and cool slightly.
• Top with ice cream, whipped cream or yogurt.
• Store crumbles covered in the refrigerator for up to 3 days.

Steps:

• Preheat oven to 325°F (175°C).
• Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
• Put the eggs and sugar in a large bowl and whisk to combine.
• Pour the hot cream mixture over the egg mixture and whisk to combine.
• Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
• Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
• Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.