• 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


  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 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.