Hazelnut Butter Cookies

This is the last of our latest four festive recipes, created lovingly by thelittleloaf for WhyNut. If you would like to try recipes from Kate's latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed!

These cookies couldn’t be easier to make and contain just five ingredients that you’ll likely have to hand in your store cupboard. The texture is soft and chewy with a hint of crispness at the edges and the lack of flour or butter really allows the hazelnut flavour to shine through. Eat them with your morning cup of coffee or sandwich them round ice cream for a decadent dessert. 



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Pistachio & Pomegranate Rice Pudding

In these Festive Days, few things hit the spot like a bowl of warm rice pudding. Although we think of it as classic British comfort food, rice pudding is popular around the world and lends itself to all sorts of flavour combinations. Here we’ve added rich WhyNut pistachio paste for a creamy texture and elegant green hue, topped with crunchy pistachios and bursts of sweetness from jewel-like pomegranate seeds. 

The recipe and pictures are by thelittleloaf for WhyNut. If you would like to try recipes from Kate's latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed !

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Chocolate and Pistachio Tart

A rich, bittersweet tart swirled through with caramelized white chocolate and pistachio. The perfect dinner party dessert served in delicate slices with a handful of fresh fruit and a scoop of vanilla ice cream. The recipe and pictures are by thelittleloaf for WhyNut. If you would like to try recipes from her latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed !

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Hazelnut & Raspberry Popsicles

We are back again with amazing Kate, aka thelittleloaf, who exclusively developed four new, mouthwatering recipes for WhyNut. If you would like to try recipes from her latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed !

You can choose and try any of these exquisite recipes for the festive season. The first one is, Hazelnut & Raspberry Popsicle. Rich and creamy with a strong hazelnut flavour, these popsicles are perfect for Christmas parties. Make ahead of time, unmould and wrap in waxed paper for the prettiest presentation.

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Green Smoothie

Green smoothies are all the rage these days and there are numerous ‘ultimate’ recipes out there. This is ours.

Why Nut pistachio paste is a fantastic source of protein, good fats and Vitamin E and adds a delicious, ice cream-like richness to this tropical shake. Avocado might sound like an odd ingredient but again it’s full of healthy fats and makes the whole thing beautifully creamy.

Four of your five a day in one sitting and utterly delicious? That makes this the ultimate green smoothie in our book.

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Apple, Hazelnut and Chocolate Tart

This simple yet delicious tart is ideal for cosy week-ends at home. A new recipe and pictures are by talented food blogger thelittleloaf.

With its crisp, flaky pastry, sweet apple slices and soft, nutty middle, this tart is a real crowd pleaser. Apple and hazelnut is a flavour combination made in heaven and the melting pockets of chocolate take everything to the next level.

We’ve used shop-bought puff pastry (look out for the ‘all butter’ brands) to make this a quick and simple dessert. Serve warm with scoops of vanilla ice cream or cold pouring cream.

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Chocolate Hazelnut Truffles

Valentine’s Day is here again and these chocolate hazelnut truffles make the perfect homemade gift. We’ve added fudgy brown sugar for a hint of sweetness, which compliments the rich roasted notes of Why Nut hazelnut paste beautifully.

The recipe below makes a small quantity – enough for two on Valentine’s Day with a few truffles to spare – but the quantities can easily be doubled or tripled if you’re serving a crowd. This yummy recipe and lovely pictures are by talented food blogger thelittleloaf.

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Éclairs - Hazelnut & Chocolate

After the Pistachio Éclairs, here is something for hazelnut lovers, from talented chef Jaim's Kitchen. created lovingly for us...

When Cigdem suggested hazelnut éclairs the first thought that came to mind was a hazelnut whipping ganache. I have been using WhyNut hazelnut paste in my ‘noisettes’ truffles and knew they worked beautifully in ganaches. Finding the perfect chocolate and balance of cream proved slightly trickier than I had thought. Personally I adore very dark chocolates, but our first take with 65% Madagascan dark chocolate was a little too much. In the end we found the perfect match in flavour and texture with a 33% milk chocolate. This ganache is light, delicious, and I think best highlights the lush flavours of WhyNut’s hazelnut paste. Plus it can also be used as icing on a cake – a definite winner in my books!

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Éclairs - Pistachio

Éclairs are the new cupcakes! They are wonderfully versatile; with our choux recipe from here you can get creative with a variety of fillings and edible decorations. This recipe for pistachio éclairs uses a rich pastry cream folded with whipped chantilly cream and exquisite WhyNut green pistachio paste. The natural green pistachios give both the filling as well as fondant glaze a lovely pastel shade of green without any addition of artificial food colouring.We hope you enjoy these as much as we did! The recipe and pictures are by Jaim's Kitchen for WhyNut

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Pistachio Chicken Satay

We have twisted up the traditional chicken satay to use our pistachio paste and nuts in place of the usual peanuts.  This recipe is quite mild, so do use more chilli if required to suit your taste buds.  If you do not have Thai fish sauce then leave it out and add a little more soy sauce. 



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Creamy Hazelnut and Wild Mushroom Pasta

Another savoury recipe, created by Helen Best Shaw- hazelnut paste works a treat in pasta sauce !

I am a huge fan of those jars of dried wild mushrooms and find them an essential store cupboard addition.   Simply add hot water to them and leave to rehydrate whilst you cook the rest of the meal.  Supermarket fresh pasta is usually of excellent quality and lasts well in the fridge.  Once you open it you can freeze any leftovers.

The intensely flavoured Why Nut hazelnut paste pairs perfectly with the woody mushrooms in the creamy sauce, a squeeze of lemon and glug of wine cut nicely through the richness of the sauce.  This is a perfect weeknight supper to eat on the sofa whilst watching a good film. 

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Pistachio Pesto Tart

Hope you will like this savoury tart by Helen Best-Shaw, who has lovingly created this recipe for us...

With excellent quality ready-made puff pastry available in all the supermarkets there is no need to make your own. For the speediest preparation buy the ready rolled pastry.

This tart is quick to make, and is perfect for a relaxed weekend lunch or a speedy after work supper.  Freeze any left-over pastry to use at a later date.


(serves 2)
1 table spoon WhyNut Pistachio Paste
1 dessert spoon olive oil Generous handful rocket leaves
Zest of ½ a lemon – finely grated
Generous pinch of sea salt and ground pepper
1 x sheet ready rolled butter puff pastry
60g Goats’ Cheese log
sliced 12 small sweet cherry tomatoes – cut a cross onto the top of each one.
1 table spoon Why NutPistachio Nuts A few slivers of parmesan 

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March 28, 2014


Coffee Meringue & Hazelnut Creams

This recipe is courtesy of Brendan Lynch, a dear friend and the runner up of TGGBO 2012. It was featured in episode 11 themed "petit fours" and delighted both judges. Here is how you can create these mouthfuls of scrumminess…


3 large egg whites
1/2 tsp cream of tartar
175g caster sugar
2 tbs of very finely micro-ground coffee powder
 (I used Nescafe 'Azera' brand from Waitrose,but i think that others are making micro-ground now. Coffee powder isn't fine enough though)
Hazelnut cream
2 tbs WhyNut hazelnut paste
110 g soft butter
110 g icing sugar
65 g full fat cream cheese

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Chocolate Hazelnut Mousse

Rich and smooth this delicious chocolate-hazelnut dessert for two is the perfect end to a romantic meal. 


Makes two medium-sized ramekins
60g dark chocolate, chopped
30g Why Nut Hazelnut Paste
2 large eggs, separated
40g caster sugar
pinch salt
150ml double cream
Cocoa powder + cocoa nibs, to serve (optional)

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Pistachio Brittle

Brittle is a delicious sweet treat and perfect for presents. It’s also pretty simple to make and a wonderful showcase for the flavour of our Turkish pistachios. Eat it on its own or crumble into ice cream after churning for a delicious pistachio dessert. The recipe and pictures are by Littleloaf for WhyNut.

Makes about 20 pieces 
150g WhyNut pistachios
125g golden caster sugar
30g soft brown sugar
2 tbsp runny honey
50ml water
¼ tsp bicarbonate of soda
pinch fleur de sel

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Pistachio Pesto

Traditionally made with basil, pine nuts and parmesan cheese, pesto is infinitely adaptable. Here we’ve used beautiful Turkish pistachios for an even greener, beautifully nutty pesto. Lemon and a little fresh mint add freshness to this sauce, but feel free to play around with ingredients and ratios, adding a little more cheese, different herbs or even a pinch of chilli.The recipe and pictures are by Littleloaf for WhyNut.

Makes one medium sized jar
1 small clove garlic
Large pinch salt
A few scrunches of black pepper
Large bunch basil, leaves picked (about 50g)
3 sprigs mint, leaves picked 50g
WhyNut pistachios
Juice & zest of one small lemon
50ml olive oil 30g parmesan, finely grated

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Pistachio Madeleines

Tender, light and full of buttery, nutty flavour, these beautiful scalloped cakes are the ultimate tea-time treat. Here we’ve used pistachio paste to give a delicate flavour and green hue to the sponge, but they would be equally delicious made with hazelnut paste and perhaps a handful of dark chocolate chips.The recipe and pictures are by Littleloaf for WhyNut.

Makes about 24
130g plain white flour
1 heaped tsp baking powder
pinch salt
3 medium eggs
125g golden caster sugar
1 tsp vanilla extract
140g unsalted butter, cubed
20ml runny honey
90g WhyNut pistachio paste

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Pistachio Baklava

Unapologetically sticky and sweet, baklava is the perfect treat to make for a crowd. At Christmas, package up squares for friends and family or cut it into larger pieces and dish up with ice cream for an indulgent dessert. The recipe and pictures are by Littleloaf for WhyNut.


Makes about 20 pieces
18 sheets ready made filo pastry 220g
unsalted butter, melted
100g Why Nut pistachio paste
200ml runny honey, divided
175g WhyNut pistachio nuts
150g dark chocolate chips (optional)
125g golden caster sugar
Juice from one large orange
2 cardamom pods (optional)

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Home-made Pistachio Spread

Rich, intense and full of flavour, pistachio spread is the perfect alternative to Nutella. Why not make double the quantity below and pack it into little jars to make gorgeous homemade gifts for friends and family this Christmas? The recipe and pictures are by Littleloaf for WhyNut.


Makes one jar 
200g Why Nut pistachio paste
100ml vegetable oil
75g skimmed milk powder
 60g icing sugar, sifted
30ml inverted sugar or honey
1 vanilla bean, seeds scraped
Pinch salt

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Chocolate Hazelnut Profiteroles

Profiteroles are one of those desserts that look incredibly impressive but are actually pretty easy to make. Here we’ve filled them with an indulgent hazelnut crème diplomat, but if you’re short on time why not mix a little WhyNut hazelnut paste into whipped cream with a tablespoon of sugar for something altogether simpler? The recipe and pictures are by Littleloaf for WhyNut.


For the choux pastry
50ml full fat milk
80ml water
50g unsalted butter, cubed
2 tsp caster sugar
125 strong white flour
3 medium free range eggs 

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Chocolate Hazelnut Spread

The treat that childhood dreams are made of, chocolate hazelnut spread holds a special place in many peoples’ hearts. But if you’ve never tried making it yourself, you’re in for a treat: this recipe is more delicious and indulgent than anything you can buy in the shops.

Making chocolate hazelnut spread at home can be tricky if you grind the hazelnuts yourself and almost always has a slightly grainy texture. Here, the use of Why Nut paste means you can achieve a smooth, glossy finish every time. The recipe and pictures are by Littleloaf for WhyNut.



Makes 1 large jar
185g milk chocolate
25g unsalted butter
200ml full fat milk
35g dried milk powder
25g icing sugar
2 tbsp cocoa powder
175g WhyNut hazelnut paste
Large pinch salt, to taste

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Chocolate Hazelnut Panna Cotta

Smooth and creamy with a slight wobble, panna cotta is the perfect dinner party dessert and so simple to make. The classic Italian version involves little more than cream, milk and sugar set with gelatin but here we’ve added a little nut paste and cocoa powder to create a beautifully rich, clean flavour. Prepare the creams in advance, pop them into the fridge to set and you’re good to go! The recipe and pictures are by Littleloaf for WhyNut.


2 x 2g leaves leaf gelatin
125ml full fat milk
325ml double cream
65g caster sugar
1 ½ tbsp cocoa powder
1 ½ tbsp WhyNut hazelnut paste

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Crème Brûlée (Pistachio or Hazelnut)

One of the simplest pleasures in life is breaking through the crackly crust of a crème brûlée and spooning out the creamy baked custard beneath. Luckily this simple pleasure is also extremely easy to make. Once you’ve mastered the basics, try dressing it up with fresh fruit, compote or a layer of nut butter beneath the custard. The recipe and pictures are by Littleloaf for WhyNut.


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Pistachio Soufflé

The ultimate dinner party dessert, the perfect soufflé has edges that are puffed like a pillow with a middle that melts in your mouth. It also has a reputation for being tricky to make, but if you follow the simple steps below we promise that pistachio soufflé perfection will be yours before long.The recipe and pictures are by Littleloaf for WhyNut.

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September 01, 2013


Ice Cream (no eggs) ›

Egg-less Ice Cream (Pistachio or Hazelnut)

Custard based ice creams are delicious, but if you’re looking for a cleaner, creamier flavour, this eggless recipe might just be the one for you. Egg-free ice creams can come out a little icy, so here we have used corn flour (or starch) to thicken the mixture and absorb any extra water, resulting in soft, smooth ice cream where the nut flavour really shines through. The recipe and pictures are by Littleloaf for WhyNut.


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