• 2022 Indigenous Foods Class Series- Manoomin Hazelnut Butter Bites


2022 Indigenous Foods Class Series- Manoomin Hazelnut Butter Bites


For the hazelnut butter:
3 ½ cups raw blanched hazelnuts
Pinch of salt

Manoomin Hazelnut Butter Bites
2 cups cooked wild rice
¾ to 1 cup hazelnut butter (for those with nut allergies, sunflower butter is a great alternative!)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
2 tablespoons power mix-ins (flaxmeal or chia seeds)
¼ teaspoon salt
½ cup roasted hazelnuts, chopped
½ cup additional mix-ins (sunflower seeds, pepitas, dried cranberries, etc.)


Hazelnut Butter
Blanching hazelnuts removes the bitter skin and allows for a much smoother, creamier taste. To blanch hazelnuts, start by boiling 2 cups of water in a saucepan. Once boiling, slowly add in 3 tablespoons of baking soda (the baking soda will fizz up when added, so avoid doing this step too quickly). Next, add in the hazelnuts and boil for 3 minutes. Meanwhile, prepare an ice bath (ice and cold water in a bowl). Once the hazelnuts are done boiling, use a slotted spoon to transfer them into the ice bath immediately. Use your fingers to gently remove the skins, then place hazelnuts on a paper towel to dry.
Preheat oven to 360ºF. Line a baking sheet with parchment paper or foil and arrange hazelnuts in a single layer. Roast hazelnuts until golden brown and fragrant, about 10 minutes, stirring halfway through.
Set aside a ½ cup of roasted hazelnuts and add the remaining 3 cups to a blender or food processor. Add a pinch of salt and blend on high speed in 2-3 minute intervals until a smooth consistency is reached. Keep in mind, the longer you blend the runnier consistency will be.

Manoomin Hazelnut Butter Bites
In a large mixing bowl, add the cooked wild rice, ¾ cup hazelnut butter, maple syrup or honey, and vanilla extract and mix until well combined. Stir in the remaining ingredients. If the mixture is too dry and won’t hold together, add more hazelnut butter or maple syrup in small amounts.
Using your hands, roll into 1 ½-inch balls and place on parchment paper. Serve immediately or store in an airtight container in the refrigerator for up to one week.

Recipe by Alanna Norris, Dream of Wild Health Nutrition Program Coordinator

From our 2022 Indigenous Foods Class Series

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