Gluten-Free White Chocolate and Walnut Bites with Blackberries
Ingredients
- 150g of sugar
- 180g melted white chocolate
- 150g of powdered California Walnuts
- 20g of raisins
- 30g of whole California Walnuts
- 100g of blueberries
- Butter
- 1 square mold of 22 cm
To garnish:
- 60g Chantilly cream
- 20g California Walnuts
- 20g Blueberries
- Fresh mint
Preparation:
- Soak the 30g whole walnuts in cold water. Let them hydrate well.
- Heat the oven to 180ºC.
- Beat the eggs and sugar with an electric mixer until a fluffy mixture is obtained. Add the melted white chocolate and the powdered walnuts, which will be “the flour” of our preparation.
- On a mold greased with butter, pour the mixture and then add the raisins, blueberries and hydrated walnuts evenly, so that they will not burn with the heat of the oven, they will remain golden, but they will not get black.
- Bake for 30 minutes. After this time, remove from the oven and let cool.
- Unmould, cut into pieces and serve with a good piping of Chantilly cream, blueberries, walnuts and fresh mint.
Beetroot and California Walnut Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
- 12 cupcake cases
- 170g vacuum-packed cooked beetroot
- 2 eggs
- 140ml walnut oil
- 1 tea spoon vanilla essence
- 170g plain flour
- 1½ tea spoon baking powder
- 3 table spoon cocoa powder
- Pinch of salt
- 70g soft brown sugar
- 100g golden caster sugar
- 3 table spoon chopped California walnuts
For the caramelised California walnuts:
- 60g white caster
- 1½ table spoon liquid glucose
- 12 California walnut halves
For the caramelised California walnuts:
- 60g white caster
- 1½ table spoon liquid glucose
- 12 California walnut halves
Preparation:
- Preheat the oven to 180°C.
- Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
- Sift together the flour, baking powder, cocoa powder, salt, soft brown sugar and golden caster sugar into a large bowl.
- Whisk the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the chopped California walnuts into the batter.
- Line a 12-hole muffin tray with cupcake cases and divide the cake batter between the cases. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
- Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.
- Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.
- To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.
- Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each. Top each cupcake with a caramel-coated walnut to serve.
Beet And Chocolate Cake with Walnuts
Ingredients
- 100g vacuumed and cooked beet
- 125g California walnuts
- 150g butter or margarine
- 175g sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt
- 3 eggs (medium size)
- 150g flour
- 3 teaspoons baking powder
- 4 tablespoons cocoa powder
- Cocoa powder for dusting
- Fat and flour for the baking tin
- Baking paper
Preparation:
- Slice and puree the beet, chop the walnuts. Use a hand mixer to stir fat, 150g sugar, vanilla sugar, and salt until it has a creamy consistency. Add the eggs one after another. Combine flour, baking powder, and cocoa powder, and stir in alternately with the beet. Fold in 100g chopped walnuts.
- Put the mixture in a greased loaf pan dusted with flour (11 x 25 cm), and smoothen it. Bake for 45 minutes in a preheated oven at 175 degrees. Remove from the oven and let it cool on a cooling wreck.
- Meanwhile, melt 25g sugar in a small pan, caramelize the remaining nuts under stirring. Place the caramelized nuts on the baking paper and let them cool.
- Remove the cake carefully from the loaf pan and put it on the cooling wreck. Chop the caramelized nuts and place on the cake. Serve with whipped cream.
California Walnut Cranberry Cake
Ingredients
- 800g cream cheese
- 800g sugar
- 8 Eggs
- 1200g all-purpose flour
- 30g baking powder
- 800g soybean oil
- 400g cranberries
- 600g California walnuts
Preparation:
- Whisk cream cheese and sugar into light and creamy then stir in egg.
- Add flour, soybean oil, cranberry and California walnuts.
- Put in a mold and bake at 180°C and bake for 30 mins.
- Once done, demold and let it cool.
Walnut Apricot Rum-Truffles
Ingredients
- 300g dark chocolate
- 100g soft butter
- 3 tablespoons cocoa + 4 tablespoons for dusting
- 50g dried apricots
- 50g California walnut kernels, finely chopped
- 4 tablespoons rum
Preparation:
- Grate chocolate and mix with butter. Add cocoa powder, apricots, walnuts and rum and knead until it forms a sticky dough.
- Sprinkle plate with cocoa powder.
- For the rum truffle, take one tablespoon of dough between the palms of your hands, coat with cocoa and leave to cool in the refrigerator for at least four hours.
Walnut Carrot Baguette
Ingredients
- 3 carrots, medium size
- 200g wheat flour
- 250g whole wheat flour
- 1 tsp salt
- 1 package of dried yeast
- 250g buttermilk
- 80g California walnut kernels
Preparation:
- Preheat the oven to 175°C. Then peel the carrots, slice them and grate them finely with the walnuts in a blender.
- Put the remaining ingredients in a large bowl add the grated carrot walnut mixture and knead well for about 3 to 4 minutes.
- Let the whole dough rise for at least an hour.
- Form two baguettes from the dough and let it sit on a baking tray lined with baking paper for another 30 minutes.
- Finally bake for about 40 minutes.
California Walnut Apple Danish Bread
Ingredients
- 200g all-purpose flour
- 800g bread flour
- 5g malt extract
- 50g butter
- 45g fresh yeast
- 100g granulated sugar
- 20g salt
- 300ml milk
- 2 Eggs
- 200ml water
- 500g softened butter
California Walnut Paste:
- 280g softened butter
- 240g granulated sugar
- Egg
- 250g California walnut powder
- 32g cake flour
- 24g brandy
Preserved Apple：
- 400g apple
- 1 teaspoon ground cinnamon
- 150g toasted California walnuts
Preparation:
- Beat all the ingredients (except butter) together until the dough expands, ferment the dough for 1 hour at 28℃, flatten and then freeze for 12 hours
- Wrap the butter pieces into the dough (four folds, twice), and press into a 10*10 square shape
- For California Walnut Paste: Mix butter and sugar, add eggs in batches, add California walnut powder and cake flour, and finally add brandy and mix well.
- For Preserved Apple: Mix diced apple and cinnamon, and then fold in toasted California Walnuts (the flavor will be better if preserved for a whole night)
- Make a hole in the middle of the dough, squeeze 10g California Walnut Paste, and then roast for 12-14 minutes at 240℃/200℃.
- Take out and let cool, put 15g preserved apple and some whole walnut kernels on the surface, spread moisture proof sugar and decorate with rosemary.
Walnuts-Marzipan-Snowballs with Cinnamon
Ingredients
- 1 140g creamy honey (white honey)
- 200g California walnuts
- 6 tablespoons oats
- 1-2 tablespoons Amaretto
- 1.5 teaspoon cinnamon
- Powdered sugar for decoration
Preparation:
- Finely grind the walnuts and mix with honey. Stir in cinnamon and Amaretto, and finely grind the oats and add as much as needed to make the mixture pliable.
- With moistened hands, cut out one spoonful of dough per snowball and form 30 small balls in total. Then, coat with powdered sugar.
Walnut Apple Crack with Honey Lemon Crema
Ingredients
- 6 tablespoons butter
- 2 large green apples, peeled, seeded and quartered
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup brandy
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/2 cup California walnuts, coarsely chopped
- 1 sheet frozen, thawed puff pastry
Honey Lemon Crema
- 1/3 cup Mexican crema/sour cream
- 1 tablespoon honey
- 1 teaspoon finely grated lemon zest
Preparation:
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Unfold pastry and cut into 6 equal pieces. Place on baking sheet and bake for 20 minutes or until puffed and golden brown.
- While pastry is baking, slice apples 1/8-inch thick starting at the shorter end to make small slices. Melt butter in a large skillet over medium heat. Add apples and cook for 5 minutes. Add honey, brown sugar, brandy, cinnamon and lemon juice. Cook and stir for 10 minutes more or until apples are soft and sauce is thick and caramel-like (it will thicken more as it cools). Stir in walnuts.
- Mix Mexican crema with honey and lemon zest.
- Spoon apple mixture between puff pastry layers and crema. Drizzle with crema.
Walnut & Goats Cheese Palmiers
Ingredients
- 320g pack puff pastry sheet
- 125g soft goat’s cheese
- ½ red pepper, finely diced
- 75g California walnuts, finely chopped
- 1 tablespoon chopped chives
Preparation:
- Preheat the oven to 220°C. Line 2 large baking trays with baking parchment.
- Unroll the pastry keeping it on the paper. Spread with the goat’s cheese and sprinkle over the pepper, walnuts and chives, season.
- With the long side closest to you, roll up the pastry until you reach the centre. Turn the pastry around so the other long edge is closest to you and repeat so the 2 rolls meet in the middle. Cut into 24 slices and place on the baking trays. Bake for 15-18 minutes until golden.
