Smoky Walnut Beans on Toast


  • ½ tablespoon olive oil
  • 4 spring onions, chopped
  • 1½ smoked paprika
  • 400g can mixed beans, drained and rinsed
  • 400g can chopped tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon worcestershire sauce
  • 100g California walnuts, chopped, plus extra to serve
  • 2 tablespoons chopped parsley
  • 4 slices sourdough, toasted


  1. Heat the oil in a large saucepan and fry the spring onions for 1 minute, then add the paprika. Add the beans, tomatoes, sugar, Worcestershire sauce, walnuts and 100ml water. Cover and bring to the boil, cook for 5 minutes, stirring occasionally. Remove the lid and cook for a further 3 minutes. Season to taste.
  2. Stir in half the parsley and spoon over the toasted sourdough bread, serve sprinkled with remaining parsley and extra walnuts.

Cooks tip:
Try using hot smoked paprika for an extra kick or add fried diced pancetta or chorizo for extra flavour.

Breakfast Mushroom, Walnut & Tomato Hash with Eggs


  • 100g California walnuts, roughly chopped
  • 1 tablespoon olive oil
  • 300g mushrooms, roughly chopped
  • 4 spring onions, chopped
  • 4 tomatoes, roughly chopped
  • 1 tablespoon tomato purée
  • 100g baby spinach
  • 4 medium eggs
  • 1 tablespoon chopped parsley


  1. Soak the walnuts in lukewarm water for 15 minutes, drain well.
  2. Meanwhile, heat the oil and fry the mushrooms and spring onions for 3-4 minutes. Add the tomatoes, walnuts and tomato purée, season and cook for 3-4 minutes.
  3. Stir in the spinach until just wilted and make 4 hollows in the mixture. Crack an egg into each hollow, cover and cook for a further 2-3 minutes until the eggs are just set.
  4. Serve sprinkled with parsley and black pepper.

Creamy Egg Cups


  • 1 cup egg whites
  • 3/4 cup low fat cottage cheese
  • 3/4 cup shredded Cheddar cheese (preferably sharp)
  • 1 tablespoon flour
  • 1/4 tsp garlic salt
  • 1/3 cup California walnuts, chopped
  • 1/4 cup minced red bell pepper
  • 1/4 cup thinly sliced or chopped green onions
  • 1/4 cup real bacon bits
  • Freshly ground pepper to taste


  1. Preheat oven to 180°C and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with non-stick cooking spray.
  2. Purée egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and bacon bits, then spoon equal amounts into prepared jars.
  3. Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars. Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.

Fluffy Banana Walnut Pancakes


Maple Walnut Cream:

  • 1/2 cup California walnut halves
  • 1/4 cup water
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon cinnamon


  • 1 medium-size very ripe banana
  • 3/4 cup milk
  • 2 tablespoons melted butter, plus additional tablespoon for skillet
  • 1/3 cup liquid egg whites
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chopped California walnuts


  1. To prepare maple walnut cream, place all ingredients in a small food processor and process until light and fluffy.
  2. Mash banana with a fork in a large bowl and stir in milk and melted butter. Stir together dry ingredients in a medium bowl and stir into banana mixture, being careful to not over mix. (A few small lumps are ok.)
  3. Beat egg whites until stiff peaks form in a medium bowl. Working in 3 batches, lightly fold into batter, folding just until egg whites are incorporated.
  4. Coat a very large skillet with 1/2 tablespoon melted butter or non-stick cooking spray and set over medium-low heat, and scoop about 1/4 cup batter into skillet for each pancake.
  5. Cook until very bubbly on the surface, then turn and cook for 30 seconds more.
  6. Serve immediately with maple walnut cream.

Three-Grain Bread With Walnuts


  • For 2 loaves of bread (each 800g)

For The Soaker:

  • 60g raisins
  • 60ml water

For The Poolish:

  • 300g wheat flour
  • 3g yeast
  • 300ml water

For The Sourdough:

  • 50g rye flour
  • 5g active starter
  • 50ml water

For The Main Dough:

  • 100g roasted wheat flour
  • 500g wheat flour
  • 50g oatmeal
  • 50g breadcrumbs
  • 6g yeast
  • 22g salt
  • 150g roasted California walnuts
  • 400ml water

For The Soaker

  1. Put the raisins in the bowl, soak them in warm water overnight in the covered bowl. Finely blend raisins together with soaking water the following day.

For The Poolish

  1. Put raisin purée, flour and yeast and 300 ml of water together in a bowl, stir thoroughly, then put the bowl in the fridge overnight.

For The Sourdough

  1. Put flour, active starter in a bowl and mix well with 50ml of warm water. Cover sourdough and set aside at a warm place for at least 16-24 hours.

For The Main Dough

  1. Roast the California walnuts in a pan without fat at medium heat until they start to disseminate their scent. Afterwards roast 100g wheat flour in a pan without fat at medium heat until the flour attains a light brown color, then let it cool off.
  2. On the following day, put polish, roasted and unroasted flour, breadcrumbs and yeast in a mixing bowl of the food processor with 400 ml of water and mix with a dough hook, first at a slow speed for around 5 minutes, then knead it for approximately 3 minutes at a faster speed. Add salt and knead again first at slow speed for 1 minute, then fast for 3-4 minutes until you have a dough which passes the “windowpane test”. The ideal dough temperature would be 24°C. Then mix in the roasted California walnuts.
  3. Let the prepared dough rest in a covered, slightly oiled bowl for at least 3 hours. After 1 hour, stretch and fold the dough.

After Letting The Dough Rest

  1. Cut the dough in half, carefully fold each piece together and shape it into a slightly elongated form. Cover the dough, let it rest for approximately 20 minutes, afterwards process each dough piece to an elongated bread, lay on a floured kitchen cloth and fold the dough. Let the bread loafs rest at room temperature for at least 30 minutes, then put them in the fridge for 1 hour.
  2. Preheat the oven along with the baking stone to 260°C. Place dough pieces on a floured wooden slider and cut in lengthwise slightly off-center. Shove the breads directly onto the baking stone in the preheated oven with steam and bake for 35-40 minutes. Depending on the kind of oven, reduce the temperature after approximately 10 minutes to 220°C.
  3. Pull the finished breads out of the oven and allow them to cool on a cooling rack.

Turkish Croissant With Walnut


  • 2 eggs (one of the yolks for later)
  • 1 cup of California walnuts
  • 1/2 glass of cream
  • 100g butter
  • 1 tablespoon of baking powder
  • 1 teaspoon of dry yeast
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 4-5 glasses of flour

For Filling

  • 1 glass of California walnuts
  • 200g cheese
  • Parsley
  • Salt and pepper

For The Top

  • 1 tablespoon of sesame
  • 1/2 glass of California walnuts


  1. Take one of the eggs plus only the white of the other in a bowl and whisk them. Add the butter and cream into the egg and stir them together. Then stir baking powder, dry yeast, salt and sugar into the mixture and start kneading it by adding flour gradually. Lastly, add a few grinded walnuts to the dough.
  2. For the filling ingredient, take the cheese in a bowl and mix grinded walnuts, chopped parsley, salt, and pepper into the cheese. Cut the dough into walnut-sized pieces, add cheese mixture and roll each piece into a ball. Brush the top of them with the yolk you set apart before and garnish with walnut. Bake them in a 190°C oven for 35 – 40 minutes.

Walnut Rice Porridge


  • 1 cup California walnuts
  • 1 cup rice, soaked in water
  • 7 cups water
  • 1/8 teaspoon salt


  1. In a blender, grind walnuts, drained rice, and 2 cups of water.
  2. Pour the blended mixture into a medium saucepan and add the remaining water.
  3. Cook, stirring constantly until mixture boils. Add salt and stir.
  4. Serve in bowls garnished with California walnuts.

Pumpkin Walnut Bread


  • 1 2/3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped California walnuts
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • Top with 2 tablespoons granulated sugar


  1. Preheat the oven to 160°C. Grease a 9 x 5-inch loaf pan and coat with flour.
  2. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  3. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  4. Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  5. Spread batter in prepared pan and sprinkle sugar evenly over the top.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

Salted Honey & Walnut Milk Latte


  • 1 shot (55g) freshly brewed espresso
  • 1 tablespoon honey, plus more for garnish
  • Pinch of flakey sea salt
  • 3/4 cup steamed California walnut milk


  1. Place espresso, honey and sea salt in a latte mug; stir to combine.
  2. Heat walnut milk and pour into a mug.
  3. Garnish with additional honey and sea salt, if desired.

Zucchini Walnut Bread


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup chopped California walnuts
  • 1/2 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 1 egg
  • 1 cup coarsely shredded zucchini


  1. Preheat the oven to 180°C and grease an 8 1/2 X 4 1/2- inch loaf pan.
  2. Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Add walnuts and toss to coat.
  3. Whisk together oil, brown sugar, sugar, vanilla, lemon zest and egg in a medium bowl. Stir in zucchini.
  4. Fold wet ingredients into dry ingredients and stir just until combined, being careful not to over mix.
  5. Spread batter into prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before removing from pan and slicing.