California Walnut Crusted Vegan Bread
Ingredients:
- 250g California walnuts
- 150g whole meal flour
- 150g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 250ml dairy milk alternative e.g. oat milk
- 1 tablespoon cider vinegar
Preparation:
- Pre-heat the oven to 180oC and grease an 8 ½ by 4 ½-inch loaf pan. Set it aside.
- Whisk together the unsweetened walnut milk and cider vinegar in a jug, and set it aside for a few minutes to turn into “buttermilk“
- Place 200g of the California walnuts in a blender and blend until you the walnuts are ground. Then transfer to a large mixing bowl. Sieve the two flours, baking powder and bicarbonate of soda in the bowl, and mix together very well. Make a well in the centre of the bowl.
- Slowly pour the buttermilk into the well of the dry ingredients, using your free hand to mix the flour into the buttermilk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
Japanese Walnut Miso Potato Salad
Ingredients:
- 120g of California Walnuts
- 4 pieces of potatoes
- 1/4 Onion
- 1 Cucumber
- 2 large salted kelp (if not available, change to 2 large chopped nori)
- White radish sprouts
- 1.5 tablespoon miso (soybean paste)
- 2 teaspoon mirin (sweet cooking rice wine)1 teaspoon sugar
- 4 tablespoon mayonnaise
- Black pepper as needed
Preparation:
- Peel potatoes, wrap them in plastic wrap, and microwave at 600 W for 5 minutes. Mash the potatoes in a bowl. If they are hard, you can reheat them for an additional minute at a time.
- Thinly slice the onion and soak it in water. Cut the cucumber into small pieces. Crush walnuts into bite-size pieces.
- Heat a frying pan over low heat, roast walnuts for 2 to 3 minutes, add miso, mirin and sugar, and sauté lightly. *Save some roasted walnuts for topping.
- Add mayonnaise, chopped onions, cucumbers and toasted walnut along with salted kelp to the mashed potatoes and dress. Serve on a plate.
- Top with sprouts and the remaining walnuts. *Sprinkle with black pepper to taste.
Spiced Apple & Walnut Cookies Copy
Ingredients
- 100g butter, softened
- 125g caster sugar
- 1 medium egg, beaten
- 1 small red apple, peeled, cored and finely diced (120g diced weight)
- 50g dried cranberries
- 50g California walnuts, chopped
- 300g self-rising flour
- 2 teaspoon mixed spice
Preparation:
- Preheat the oven to 180°C. Line 1-2 large baking trays with baking parchment.
- Whisk the butter and sugar together until pale. Whisk in the egg and stir in the apple, cranberries and walnuts. Stir in the flour and mixed spice to give a stiff dough.
- Divide into 20 balls and flatten slightly, place on the baking trays and bake for 15-20 minutes until golden. 4. Allow to cool slightly on the tray before transferring to a cooling rack.
California Walnut Oatmeal Raisin Cookies
Ingredients:
- 1 1/2 cups California walnuts, divided
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 12 tablespoons butter, softened
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 1/2 cups rolled oats (not quick or instant)
- 3/4 cup raisins
Preparation:
- Roughly chop 1 cup walnuts in a food processor. Add remaining walnuts and pulse 2 to 3 times to coarsely chop.
- Mix together flour, baking soda, cinnamon and salt in a medium bowl.
- Cream together butter, brown sugar and granulated sugar until light and fluffy, in a stand mixer fitted with paddle attachment (or a hand mixer), scraping down sides of the bowl once or twice. Add vanilla and egg; beat on low until just combined.
- Add dry ingredients and beat on low until just combined. Stir in oats, then stir in walnuts and raisins. Cover and chill for 30 minutes.
- Preheat oven to 180°C and line 2 large baking sheets with parchment paper. Scoop batter into 1/4 cup size balls using an ice cream scoop and place on prepared baking sheets leaving plenty of room for dough to spread.
- Bake for 15 to 17 minutes, turning tray halfway through baking, or until lightly browned on the sides and top. Cool for at least 5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.
Note: To make ahead, scoop the batter once it is done and store in an airtight container in the refrigerator for up to 7 days, or freeze for up to a month. Place frozen dough on tray and let stand at room temperature for 10 to 20 minutes before baking.
Walnut Christmas Loaf Cake
Ingredients
- 100g dried mixed fruit
- 50g dried cranberries
- 50g California walnuts, chopped +12 walnut halves to garnish
- 1 teaspoon mixed spice
- 3 tablespoons brandy
- 200g butter, softened
- 200g light brown soft sugar
- 3 medium eggs
- 200g self-rising flour
- 50g marmalade
Preparation:
- Preheat the oven to 180°C. Line a 900g loaf tin with baking parchment.
- Place the dried fruits, walnuts, mixed spice and brandy in a small saucepan and cook for 1-2 minutes until the liquid has been absorbed. Allow to cool slightly.
- Whisk together the butter and sugar in a large bowl until pale and fluffy, whisk in the eggs 1 at a time. Stir in the flour and then the soaked fruits, spoon into the prepared tin and bake for 50-55 minutes or until a skewer comes out clean. Allow to cool before removing from the tin.
- Warm the marmalade with 1 teaspoon water and brush over the cake, top with the walnut halves to decorate.
Walnut Cake with Date Paste and Walnuts
Ingredients
For the dough
- 3 egg whites (whipped till it forms stiff peaks)
- 1 egg
- 50g of oat flour
- 30g of ground walnuts
- 60ml of skimmed milk
- 1 pinch of pink salt
- Stevia or liquid saccharin
For the filling
- 100g unsweetened dates
- 60ml water
- 10g California walnuts
- 2 tablespoons cocoa powder
Preparation:
- Soak the dates in hot water.
- In a bowl, mix the egg, milk, and flour. Stir well and add a pinch of salt to the sweetener. You can also add a pinch of oregano and black pepper.
- Incorporate the whipped egg whites, mixing with encircling movements until no lumps appear.
- Preheat the oven to 180°C. Pour the mixture on the baking tray, lined with a non-stick base (parchment paper, a silicone sheet, etc.)
- In 8-10 minutes, with heat up and down, the dough will be ready.
- Take it out of the oven, let it cool a little, and remove it from the silicone base slowly so that it does not break.
- Chop the walnuts finely
- Crush the dates with a little water until you obtain a smooth dough. Add the cocoa powder and continue to grind so that it is well integrated. Finally, add the walnuts.
- Spread the mixture on top of the sponge cake sheet and roll carefully to form a roll.
- Wrap in plastic and let stand in the refrigerator for a few hours.
- Decorate with melted chocolate and walnuts and serve.
California Walnut Apple Pie
Ingredients
Crust:
- 3 cups all-purpose flour
- 20 tablespoons cold butter, cut into 1/2-inch cubes
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup ice water
Filling:
- 3 pounds granny smith apples, peeled, cored and sliced 1/2-inch thick
- 1/4 cup butter
- 1 cup California walnuts, coarsely chopped
- 1/2 cup brown sugar
- 3 tablespoons corn starch
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
Topping:
- 1 egg white, beaten
- 1 tablespoon granulated sugar
Preparation:
- To prepare crust, place 1 cup flour, butter, sugar, and salt in a stand mixer fitted with paddle attachment. Cream together on low speed until a stiff paste forms. Add remaining flour and ice water and mix beat until a stretchy dough forms that pulls away from sides of bowl.
- Divide dough in two pieces and shape each into a 6-inch disc; wrap with plastic and refrigerate for at least 1 hour or until firm.
- To prepare filling, preheat oven to 220°C.Place walnuts on a baking sheet and toast for 5 to 7 minutes or until they’re lightly browned; remove from oven.
- Place apple slices on a large rimmed baking sheet and dot with butter. Bake for 10 minutes, then stir and cook for 5 minutes more. Let cool.
- Place walnuts in a large bowl with apples, brown sugar, corn starch, cinnamon and salt.
- Roll dough 1/8-inch thick between two pieces of parchment or on a lightly floured clean work surface, Drape 1
California Walnut Sugar Cookies
Ingredients
Cookies:
- 2 cups flour
- 1 1/2 cups California walnuts, very finely chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 2/3 cup vegetable shortening, room temperature
- 1 1/4 cups granulated sugar
- 1 egg, at room temperature
- 1 1/2 teaspoons vanilla extract
Icing:
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- Decorative sugar (optional)
Preparation:
- Preheat oven to 180°C and line 2 large baking sheets with parchment paper.
- Stir together flour, walnuts, baking powder, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, cream together butter, shortening, and sugar until pale and fluffy, scraping down sides and bottom of bowl once in between. Beat in egg and vanilla, mixing just until combined.
- Add dry ingredients in two batches, stirring at low speed until the dough just comes together.
- Divide dough into two equal pieces and flatten each into a 1-inch-thick disc. Place between two pieces of parchment paper and roll out 1/4-inch thick. Transfer to a baking sheet and refrigerate for at least one hour.
- Working with one sheet of dough at a time, remove the top layer of parchment and cut with desired cookie cutter shape.
- Place cookies an inch apart on prepared baking sheets. Press any scraps together, reroll between parchment paper and repeat cutting. Bake for 10 to 12 minutes or until cookies are firm when gently pressed in the center. Let cool completely.
- To prepare icing, whisk egg whites and vanilla with a mixer until light and foamy. Reduce to low speed and slowly add powdered sugar. Increase speed to high and whisk until well mixed.
- Fill a disposable pastry bag with icing. Cut a small hole in the end and decorate cookies. Sprinkle with decorative sugar, if desired.
Caramel Apple Pie Bars
Ingredients
- 1 3/4 cups California walnuts
- 1 cup oat flour
- 1/3 cup cold vegan butter, cubed
- 1/4 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1/8 teaspoon salt
Vegan Caramel:
- 3/4 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Filling:
- 3 1/2 cups honey crisp apple slices (3 medium apples)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
Preparation:
- Preheat oven to 180°C and line an 8-inch square baking dish with parchment paper.
- Place all crust ingredients to a food processor and pulse for 30 seconds or until only small pieces of walnuts remain and the mixture sticks together when pinched. Set aside 1/3 of the mixture. Press the remaining into the prepared pan. Bake for 20 minutes or until the edges have started to brown.
Walnut Banana Bread
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3/4 cup chopped California walnuts
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/3 cup packed light brown sugar
- 11/2 teaspoons vanilla extract
- 3 eggs
- 2 tablespoons granulated sugar for topping
Preparation:
- Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
- Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
- Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
- Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
- Spread batter in prepared pan and sprinkle sugar evenly over the top.
- Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.