admin

Ingredients

• 3/4 cup light brown sugar, packed
• 3/4 cup unsalted butter, softened
• 1 Egg
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 cups California walnuts, roughly chopped
• 1 cup confectioners’ sugar

Preparations

1. In a large bowl or stand mixer, add the brown sugar and butter, then cream together until light and fluffy. Add the egg, milk and vanilla extract. Mix until combined and set aside.
2.  In a medium sized bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients mixture to the wet ingredients mixture until combined.
3.  Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until combined. Cover the dough and chill overnight.
4.  Preheat oven to 177°C. Shape the dough into 1-inch balls and place on two ungreased cookie sheets.
5. Bake for 10-12 minutes or until the tops start to crack, then remove cookies from oven. Let the cookies firm up on the cookie sheets, about 5 minutes, then transfer them to a rack to cool slightly.
6. Put 1 cup of confectioners’ sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to the rack to cool completely. Roll again in the sugar, then serve.

Ingredients

• 3 cups strawberries, halved and stems removed
• 2 tablespoons honey
• 1/2 cup water

DIP & GARNISH

• 1 cup semi-sweet chocolate chips
• 2 tablespoons coconut oil
• 1/2 cup California walnuts, finely or roughly chopped

Preparations POPSICLES

• Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into popsicle molds and freeze for at least 4 hours.

DIP AND ASSEMBLY

1. To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and set over a double broiler. Stir until melted, and then remove from the heat.
2. Run the popsicle mold under warm water and remove one popsicle from the mold.
3. Quickly dip it in the chocolate dip, then immediately dip in the chopped walnuts.
4. Set on a plate to harden, then work your way through the other popsicles. They can be eaten immediately, or refrozen.

Ingredients

• 200 g California walnuts, toasted
• 80 g oats
• 50 g sunflower seeds
• 2 heaped tea spoon ground ginger
• 1 heaped tea spoon ground turmeric
• Zest and juice of half an orange
• 130 g grated carrot
• 200 g medjool dates
• 60 g desiccated coconut

Preparations

1. Place the California walnuts, oats, sunflower seeds, ginger, turmeric and orange zest into a food processor and pulse until you have a fine meal-like consistency. Add the carrot and dates and whizz again. Add in a little more of the orange juice and blitz again, adding a little more o juice if needed, until the mixture just comes together.
2. Roll the mixture into 25 balls. Place the coconut onto a plate or tray, and roll the balls to coat. Chill in the fridge or keep in your freezer until needed.

Ingredients

• 2 and 1/4 cups flour
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons cinnamon, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 tablespoon freshly grated orange zest
• 3/4 cup vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 egg
• 1 cup chopped California walnuts

Preparations

1. Preheat oven to 176°C.
2. Sift together into a large bowl flour, sugars, 1 teaspoon of cinnamon, salt and ginger. Stir in orange zest and oil until mixture is moist. Reserve ¾ cup of the flour mixture in a small bowl, set aside (save for topping).
3. Stir baking powder and baking soda into main flour mixture. Beat together buttermilk and egg. Add to cake batter and mix until just combined (do not over mix). Pour batter into a lightly greased 9×13 inch baking pan.
4. Combine reserved flour mixture with walnuts and remaining cinnamon. Sprinkle evenly over cake batter.
5. Bake 40-45 minutes until center springs back or toothpick comes out clean when inserted in middle. Cool completely before serving.

Ingredients

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 4 eggs
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3-1/2 cups freshly grated zucchini
• 1 cup California walnuts, chopped

Cream Cheese Frosting

• 1/4 cup unsalted butter, softened
• 226 g cream cheese, softened
• 1 teaspoon vanilla extract
• 3 tablespoons heavy whipping cream
• 3 cups powdered sugar

Preparations

1. Preheat oven to 176°C. Lightly grease a 9×13-inch pan with nonstick cooking spray.
2. In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.
3. In a medium bowl, sift the flour, cinnamon, baking soda, baking powder and salt. Combine dry ingredients with the wet ingredients. Stir in zucchini and walnuts.
4. Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.
5. For the cream cheese frosting, beat the butter and cream cheese together until creamy.
6. Add vanilla extract and heavy whipping cream and beat until combined.
7. Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.

Ingredients

• Butter for greasing
• 350 g California walnuts
• Zest of 1 lemon
• 4 eggs
• 225 g golden caster sugar
• 1 tablespoon icing sugar

For the poached pears

• 4 ripe conference pears
• 8 cardamom pods
• Pinch of saffron
• Juice of 1 lemon
• 150 g caster sugar
• 250 ml water
• Greek yogurt to serve

Preparations

1. Preheat the oven to 180°C, grease and line the base of a 9-inch cake tin with a circle of baking parchment.
2. Place the walnuts into a food processor and blitz until you have flour like consistency.
3. Separate the eggs into 2 mixing bowls.
4. Whisk the egg yolks, lemon zest and caster sugar with an electric hand whisk until pale and creamy, and then whisk the egg white to stiff peaks.
5. Mix the blended walnuts into the egg yolks, and then fold in the egg whites.
6. Spoon the cake mixture into your prepared cake tin, place on the middle shelves of the oven, and bake for 35-40 minutes (or until cooked in the centre and risen).
7. Meanwhile, peel the pears and cut in half, scooping out the core with a melon baller or teaspoon, and bruise the cardamom pods.
8. Add the peeled pears, saffron, cardamom pods, lemon juice, caster sugar and water to a medium sized saucepan over a low heat and poach the pears for 15-20 minutes, or until soft and infused.
9. Slice the cake into 8, and serve each slice with a poached pear on the side and a blob of Greek yogurt or creme fraiche.

Ingredients 

Tart Base

• 1 cup khoya
• 60g quinoa flour
• 100g whole walnuts
• 30g brown sugar
• 40 clarified butter/ghee

Filling

• 300g dulce de leche
• 250g fresh pumpkin puree
• 2 tsp pumpkin pie spice
• 100g walnuts
• 25g cornflour

Preparations

1.  For Tart base, preheat oven to 180C.
2. Place the walnuts, quinoa flour and brown sugar in jar of processor, grind to fine meal.
3.  Add the clarified butter/ghee and process to mix.
4.  Press into loose bottomed 8” tart shell, and bake for 15 minutes.
5.  For the Filling, reduce oven temperature to 150°C.
6.  Place dulce de leche, cornflour and pumpkin puree in jar of processor, blend to mix.
7.  Add the walnuts and process briefly, just to chop up the walnuts a little so they retain some texture.
8.  Bake for 1 hour, and then allow to cool in oven.
9.  Chill overnight.
10.  Serve with unsweetened cream or vanilla ice cream.

Ingredients

For Walnut Tart Biscuit Base
50g toasted California walnuts
50g digestive biscuits
50g ghee {or melted butter}

For Chocolate Pumpkin Filling

200g : 72% dark couverture chocolate, chopped
50g single cream, warmed but not boiling
100g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}
Zest of 1 orange
25ml maple syrup {or honey}
15g walnut butter
5g pie spice {or cinnamon powder/garam masala}

Preparations

1. For walnut tart biscuit base, chop California walnuts in a processor jar, then add the digestive biscuits and process again until finely chopped.
2. Stir in the melted ghee.
3. Turn into a 7″ loose bottomed tart tin, pressing the sides into place, and then the base.
4. Chill for 10 minutes in the freezer while the oven preheats.
5. Preheat the oven to 180°C
6. Bake the base for 10 minutes.
7. For the Chocolate Pumpkin Filling, heat chocolate in a large heatproof bowl for 1 minute in the microwave.
8. Pour over the cream and leave for 5 minutes and whisk all ingredients.
9. Pour over baked walnut biscuit tart shell, and level out with an offset spatula.
10. Bake at 180°C for 20 minutes, then leave to cool in oven.
12. Chill for a couple of hours, grate over with dark chocolate, and top with California walnuts halves.
13. Slice and serve.