Crunchy Coconut-California Walnut Butter

Ingredients:

  • 450g California walnuts
  • Salt to taste
  • 1/2 cup shredded unsweetened coconut

Preparation:

  1. Toast the coconut in a dry pan at low heat until golden brown. Let cool.
  2. Grind the walnuts and salt in a blender or food processor for 3-4 minutes until the mixture becomes a creamy paste.
  3. Add the toasted coconut and blend well.


Honey California Walnut Butter

Ingredients:

  • 2 cups California walnuts
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon walnut or vegetable oil (or as needed)
  • Salt to taste

Preparation:

  1. Preheat the oven to 150°C. Place walnuts on a small baking sheet and toast for 10 minutes; let cool.
  2. Transfer to a food processor and process until a thick paste forms. Add remaining ingredients and process until smooth


Spinach Pancakes With Cottage Cheese, Walnuts And Honey

Ingredients:

  • 100g oat flakes
  • 125ml milk
  • 1 tablespoon vanilla extract
  • 40g spinach
  • 100g California walnuts

Garnish:

  • Honey
  • Cottage cheese
  • California walnuts

Preparation:

  1. Mix all the ingredients into the blender, until smooth
  2. Spread some butter on a saucepan and olive oil. Pour some batter on the pan. Cook the pancake until it begins to bubble, do the same with the other side for two minutes more. Prepare pancakes from the remaining batter.
  3. Serve it accompanied with cottage cheese, walnuts, and honey.


Strawberry, Walnut & Date Smoothie

Ingredients:

  • 200g strawberries, halved
  • 50g California walnuts, plus extra to serve
  • 3 pitted dates, roughly chopped
  • 100g natural yogurt
  • 100ml milk

Preparation:

  1. Place all the ingredients in a smoothie maker or blender and blitz until smooth. Pour into 2 glasses.
  2. Serve sprinkled with extra chopped walnuts.


Orange Turmeric & Vanilla Yogurt Smoothie

Ingredients:

  • 1/2 cup frozen mango cubes
  • 1/2 cup orange juice
  • 1/4 cup vanilla yogurt
  • 2 tablespoons California walnuts
  • 1 tablespoon honey
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 frozen banana

Preparation:

  1. Place all ingredients in a high speed blender and blend until smooth.


Sunshine Breakfast Fruit Salad with Walnut Crumb

Ingredients:

  • 1 kiwi, peeled, halved and sliced
  • 1 nectarine, halved, stoned and sliced
  • 150g strawberries, sliced
  • 50g red seedless grapes, halved
  • 2 sprigs mint, leaves shredded
  • 50g walnuts, roughly chopped
  • 2 tablespoons oats
  • 1 tablespoon desiccated coconut
  • 4 tablespoons yogurt

Preparation:

  1. Mix together the fruit and mint and set aside.
  2.  Place the walnuts, oats and coconut on a foil lined baking tray and place under a preheated grill for 1-2 minutes until toasted.
  3. Place the fruit in the base of 2 glasses, top with the yogurt and then sprinkle over the walnut crumb.


Mango Walnut Sheera

Ingredients:

  • 3/4 cup ghee
  • 3/4 cup semolina
  • 1/4 cup wheat flour
  • 3/4 cup sugar
  • 1/2 cup Mango puree
  • 2 cups water (you can add more if the sheera is too dry)
  • 1/2 cup California Walnuts

Preparation:

  1. Chop California Walnuts and toast them into a pan, do not over do it.
  2. Puree the mangoes to get mango pulp if using fresh mangoes.
  3. Add ghee, semolina and wheat flour in a pan and start roasting on medium flame.
  4. Keep roasting and stirring until the colour starts to change and you get a nice aroma.
  5. Now add sugar and mango pulp and stir quickly. While mixing continuously add the water too.
  6. Keep stirring to avoid lumps and add the toasted California Walnuts.
  7. Cool until the ghee separates.
  8. Serve immediately!


Paprika & Walnut Scrambled Egg Bagel

Ingredients:

  • 1 bagel, halved (90g)
  • 75g baby spinach
  • ½ tablespoon oil
  • ¼ teaspoon smoked paprika
  • 25g walnut halves, chopped roughly
  • 2 medium eggs, beaten
  • 1 tablespoon milk
  • Sprinkle of chopped chives to serve

Preparation:

  1. Toast the bagel and set on a plate.
  2. Meanwhile, place the spinach in a microwaveable bowl, cover with cling film and microwave on high for 1 minute or until just wilted.
  3. Heat the oil, paprika and walnuts in a small saucepan until it just starts to sizzle, remove and set aside. Beat the eggs and milk together and season. Add the eggs to the pan and stir gently to scramble.
  4. Place the spinach on top of the bagel and top with the eggs. Serve sprinkled with the reserved  walnuts and chives.

Cooks tip*
For a spicy version, try using hot smoked paprika. Simply use to top your favourite toast or serve with pan fried leeks instead of the spinach.


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.


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.