Banana Bread Overnight Oats

Ingredients:

  • 3 ripe bananas, sliced
  • 2 cups old-fashioned oats
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup chopped California walnuts, divided
  • 1 tablespoon maple syrup
  • 3 cups skim milk

Preparation:

  1. In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
  2. Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
  3. To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving. The overnight oats will last up to 5 days in the fridge, though the oats will soften more the longer they sit.


Chicken Ham And California Walnut Hye Rollers

Ingredients:

  • 1 Lavash bread
  • 40 g chicken ham
  • 10 g processed cheese
  • 5 g coriander
  • 30 g braised onion
  • 25 gm iceberg lettuce
  • 10 g lollo rosso
  • 30 g hummus
  • 40 g roasted red and yellow peppers
  • 5 toasted California walnuts whole
  • 30 g chopped California walnuts
  • 15 g pomegranate
  • 2 g parsley flat

For Hummus:

  1. 250 g white beans
  2. 75 g tahini
  3. 5 g garlic
  4. 15 ml olive oil
  5. Salt to taste
  6. 60 ml lemon juice

Procedure for Hummus:

  1. Soak the white beans overnight in water
  2. Boil the beans the next day and strain
  3. Blend all the ingredients for hummus together in the mixer and refrigerate
  4. Spread hummus evenly on the Lavash bread
  5. Fill it with lettuce, chopped California walnuts, cheese, chicken ham, coriander, braised onion, peppers
  6. Roll it up nicely and tightly so that it doesn’t open up
  7. Cut it into even pieces.
  8. Garnish with parsley, whole California walnuts and pomegranate, serve cold


No Bake Walnut Cocoa Cherry Bars

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1 cup pitted dates (about 12)
  • 1/2 cup shelled walnuts
  • 1/2 cup unsweetened dried cherries
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt

Preparation:

  1. In a large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process for 1-2 minutes, or until mixture resembles a crumbly dough.
  2. Turn mixture onto wax paper and shape evenly into a 1/2-inch thick rectangle.
  3. Chill at least 1 hour and cut into 9 bars. Bars do not need to be stored in the refrigerator.


Greek Cucumber Walnut Bites

Ingredients:

  • 1/2 cup walnuts, chopped (8 tablespoons)
  • 1 English cucumber, ends trimmed
  • 1/2 cup roasted red pepper hummus
  • 1/4 cup reduced-fat crumbled feta cheese
  • 5 cherry tomatoes, quartered

Preparation:

  1. Preheat oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
  2. Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the centre of each cucumber slice, leaving bottom and sides intact.
  3. In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.


Beetroot, California Walnut and Sour Cream Dip

Ingredients:

  • 60g California walnuts
  • 2 teaspoons caraway seeds
  • 270g cooked beetroot
  • Juice of 1 lemon
  • 1 clove garlic
  • 3 tablespoons sour cream
  • 2 tablespoons fresh dill, roughly chopped
  • 1 small slice of stale bread
  • Salt and pepper
  • 1 tablespoon walnut oil

Preparation:

  1. Preheat the oven to 180°C.
  2. Place the walnuts onto a baking tray and toast in the oven for 8-12 minutes, or until tinged golden brown and fragrant.
  3. Toast the caraway seeds in a dry frying pan for 1-2 minutes until fragrant. Place 1 teaspoon of the seeds in a pestle and mortar and grind to a powder, setting the rest aside.
  4. Roughly chop the beetroot and place into a food processor along with the lemon juice, garlic, walnuts, sour cream and ground caraway seeds.
  5. Tear the bread into chunks and add to the processor, then blitz until smooth. Season with salt and pepper to taste.
  6. Spoon into a bowl and sprinkle with the remaining caraway seeds and chopped dill. Drizzle over the walnut oil to finish.
  7. Serve with crudités and rye crackers or toasted dark rye bread.


Sweet Potato Avocado Toasts with Walnuts

Ingredients:

  • 2 sweet potatoes
  • 2 avocados, thinly sliced
  • 1/2 cup walnuts, diced
  • 1 ½ teaspoon red pepper flakes, plus more if desired
  • 4 teaspoons extra-virgin olive oil
  • 3/4 teaspoon flaky salt

Preparation:

  1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
  2. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
  3. For oven preparation, preheat your oven to 180° C. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
  4. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.


Mushroom Parmesan Walnuts

Ingredients:

  • 2 slightly heaping cups California walnuts
  • 2 tablespoons olive oil
  • 3 ½ teaspoons mushroom multipurpose umami seasoning blend
  • 2 tablespoons grated parmesan cheese
  • 1 ½ teaspoons onion powder

Preparation:

  1. Preheat oven to 180°C. Stir together walnuts and oil in a medium bowl.
  2. Stir together remaining ingredients in a small bowl then sprinkle over walnuts. Toss well to coat evenly.
  3. Spread on a parchment-lined baking sheet and bake for 10 minutes. Let cool completely then store in an airtight container.


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.