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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:

1. Pre-heat the oven to 180oC and grease an 8 ½ by 4 ½-inch loaf pan. Set it aside.
2. Whisk together the unsweetened walnut milk and cider vinegar in a jug, and set it aside for a few minutes to turn into “buttermilk“
3. 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.
4. 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.

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:

1. Preheat the oven to 180°C. Line a 900g loaf tin with baking parchment.
2. 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.
3. 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.
4. Warm the marmalade with 1 teaspoon water and brush over the cake, top with the walnut halves to decorate.

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:

1. Soak the dates in hot water.
2. 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.
3. Incorporate the whipped egg whites, mixing with encircling movements until no lumps appear.
4. 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.)
5. In 8-10 minutes, with heat up and down, the dough will be ready.
6. 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.
7. Chop the walnuts finely
8. 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.
9. Spread the mixture on top of the sponge cake sheet and roll carefully to form a roll.
10. Wrap in plastic and let stand in the refrigerator for a few hours.
11. Decorate with melted chocolate and walnuts and serve.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Place walnuts in a large bowl with apples, brown sugar, corn starch, cinnamon and salt.
6. Roll dough 1/8-inch thick between two pieces of parchment or on a lightly floured clean work surface, Drape 1