California Walnut Waffles with Date Drizzle

Ingredients:

For the waffles:

  • 300 g spelt flour
  • 1 ½ teaspoon baking powder
  • Pinch of salt
  • ¼ teaspoon bicarbonate of soda
  • 2 eggs
  • 170 ml buttermilk
  • 170 ml milk
  • 40 ml honey
  • 50 g melted butter (plus extra for greasing)
  • 60 g California walnuts, toasted and chopped

For the sauce:

  • 1 tablespoon coconut oil
  • 1 tablespoon walnut butter
  • 30 ml date syrup
  • Pinch of salt
  • 2 bananas, sliced

Preparation:

  1. Sift the flour, baking powder, salt and bicarbonate of soda into a large mixing bowl.
  2. Whisk the eggs in a jug along with the buttermilk, milk, honey and melted butter.
  3. Whisk the wet ingredients into the dry ingredients until you have a smooth batter, and leave to rest for 30 minutes.
  4. Grease your waffle iron liberally with butter, sprinkle in some of the chopped walnuts, and heat until hot.
  5. Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
  6. In a small saucepan gently heat the coconut oil, walnut butter and date syrup to form a sauce, then stir in a pinch of salt.
  7. Serve with the waffles with the sliced bananas, drizzle with the date sauce, and sprinkle with toasted walnuts to finish.


Walnut, Salmon And Rice Burgers

Ingredients:

  • 320 g cooked rice
  • 2 eggs
  • 100 g smoked salmon, chopped into small pieces
  • 110 g ground walnuts as flour
  • 60 g chopped onion and sauté with a little bit of oil
  • 30 g chopped chives
  • Salt and spices to taste

Preparation:

  1. Mix all the ingredients well and shape them into hamburgers (4 of them)
  2. Put them on the tray of the oven with vegetable paper, to 180°C for 10 minutes, then, flip them and leave them for another 5 more minutes. They can also be eaten cold or cooked  on the grill. Grill them for 2 minutes on each side over medium heat.


Walnut Carrot Sponge Cake

Ingredients:

  • 200 g of wheat flower
  • 200 g of grated carrots
  • 200 g of brown sugar
  • 150 ml sunflower oil
  • 80 g of walnuts
  • 3 eggs
  • 20 g of walnut flour
  • 1 packet of royal yeast
  • Ground cinnamon
  • Nutmeg powder

Preparation:

  1. Preheat the oven to 180°C.
  2. Arrange eggs together with sugar, wheat flour and walnut flour, yeast and sunflower oil in a bowl.
  3. Beat well until smooth and lump-free. At this point, add the shredded carrot, cinnamon and nutmeg to taste, in addition to the crumbled walnuts. Mix well until all the ingredients are well-integrated.
  4. Line a pan with baking paper and pour the dough into it. Place the pan in the oven and cook the cake for 20 minutes. After time, check if it is cooked by poking it with a knife and checking that the knife is clean, if not, let it cook for a few more minutes.
  5. Allow it to cool before consuming.


Walnut and Fruit Energy Bites

Ingredients:

  • 1 cup California walnuts, lightly toasted
  • 3/4 cup pitted dates
  • 1/4 cup dried cranberries
  • 1/4 cup unsweetened flaked coconut, plus additional for coating if desired
  • 2 tablespoons ground flax seeds
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup brown or traditional crispy rice cereal

Preparation:

  1. Place walnuts, dates, cranberries, coconut and flax seeds in a food processor. Process until coarsely chopped.
  2. Add honey and vanilla and pulse until ingredients are fairly finely chopped.
  3. Transfer to a medium bowl and add cereal. Mix with your hands until its fully incorporated.
  4. Roll into 14 equal balls, pressing firmly when shaping. Roll all or half in additional coconut, if desired.


Vegetable juice with walnuts and rice

Ingredients:

  • 60 g walnuts
  • 80 g brown rice (already cooked)
  • 800 ml water
  • Pinch of cinnamon or vanilla

Preparation:

  1. Blend together all the ingredients and filter them in a fine strainer. It can be kept between 5 days and a week, in a refrigerated glass bottle.


Vegetable & California Walnut Ragu

Ingredients:

  • 1 tablespoon oil
  • 400 g sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 1 red pepper, diced
  • 100 ml red wine
  • 50 g sun dried tomato paste
  • 250 g cherry tomatoes, halved
  • 400 g can chopped tomatoes
  • 100 g California Walnut Halves
  • 250 ml vegetable stock
  • 1 courgette, diced (170g)
  • 25 g basil, shredded
  • To serve: Cooked spaghetti and grated cheese

Preparation:

  1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5minutes.
  2. Add the wine and reduce by half. Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.
  3. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil.
  4. Serve with cooked spaghetti and grated cheese.


Spicy Cauliflower And Walnut Shawarmas

Ingredients:

  • 50 g California Walnuts, roughly crushed
  • 250 g Cauliflower florets, broken into 2cm pieces
  • 2 tsp shawarma paste (can use harissa also)
  • 2 tablespoon olive oil
  • 1 shallot, roughly chopped
  • 50 g spring greens, finely chopped
  • 100 g tomatoes, diced
  • 20 g coriander, roughly chopped
  • 20 g tahini paste
  • 10 ml pomegranate molasses
  • 4 shawarma breads

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil.
  3. Combine until the ingredients are covered with the paste.
  4. Bake for 20 minutes, remove and add the greens.
  5. Bake for another 10 minutes.
  6. Spread out the mixture onto warm breads.
  7. Garnish with tomatoes, coriander, pomegranate and tahini.


Quinoa, cheese and walnut pancakes

Ingredients:

  • 400 g finely chopped broccoli
  • 200 g cooked quinoa
  • 100 g grated cheese
  • 120 g chopped walnuts
  • 2 eggs (or 40g of grounded golden flax seeds mixed with 100ml of water)

Preparation:

  1. Mix the golden flax seeds with water and let it rest for a few minutes. If you use egg this will not be necessary.
  2. Mix all the ingredients well, distribute the mixture with a spoon in circular portions, one finger thick.
  3. Bake them for 15-20 min at 180°C.


Dairy-Free California Walnut Rice Pudding

Ingredients:

Rice Pudding

  • 1 cup short grain or medium grain rice
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Finely grated zest of 1 lemon
  • 1/4 cup chopped California walnuts, toasted
  • Fresh fruit for garnish
  • California Walnut Milk
  • 2 cups California walnuts, toasted
  • 2 cups water
  • 1 tablespoon honey
  • 1 teaspoon vanilla

California Walnut Cream

  • 2 cups California walnuts
  • 1 cup water
  • 2 tablespoons sugar

Preparation:

  1. To prepare pudding, cook rice according to package directions with water and salt.
  2. While rice is cooking, prepare California Walnut Milk by placing all ingredients in blender until smooth.
  3. To prepare Walnut Cream, place all ingredients in a small blender or food processor and purée until thick and creamy, scraping down the sides as needed.
  4. Stir California Walnut Milk into cooked rice and add sugar, cinnamon and nutmeg. Cook over medium-low heat for 15 to 20 minutes or until pudding is thickened and creamy. Stir in lemon zest and 1/4th of the California Walnut Cream.
  5. Serve warm or chilled with dollops of remaining California Walnut Cream.


Chicken, California Walnut And Grape Salad

Ingredients:

  • 1½ ciabatta, torn into bite sized pieces
  • 100 g California walnuts, halves
  • 1 tablespoon extra virgin olive oil
  • 100 g low fat natural yogurt
  • 1 tablespoon chopped chives
  • 1 tablespoon white wine vinegar
  • 100 g rocket leaves
  • 200 g roast chicken breast, shredded
  • 150 g red seedless grapes, halved

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the bread and walnuts on a baking tray and toss in the oil to coat, season and bake for 10 minutes until golden.
  3. Mix together the yogurt, chives and vinegar, season. Place the rocket on 2 plates, drizzle with a little dressing, top with the croutons and walnuts then scatter over the chicken and grapes, then drizzle the remaining dressing over the salad to serve.