Breakfast/Brunch

Ingredients:

• Ingredients for 8 loaves:
• 100 g California walnuts
• 500 g rolled oats (gluten-free)
• 3 tablespoons buckwheat flour
• 1 tablespoon chia seed
• 1 tablespoon sesame seeds
• 6 tablespoons flaxseed
• 2 teaspoons baking powder
• 1 tablespoon salt
• baking paper

Preparation:

1. Coarsely chop California walnuts. Mix with rolled oats, buckwheat flour, chia seeds, sesame seeds, flax seeds, baking powder, and salt. Add 600 ml hot water and mix well. Let dough rise for about 30 minutes.
2. Line clay pots (6 cm) with baking paper. Divide dough among the pots and bake in a preheated oven (electric oven: 200 °C / convection oven: 180 °C) for approx. 50-60 minutes. Take bread out of oven, let it cool for 30 minutes and serve in pots.

Ingredients:

• 2 ½ cups milk
• 1/2 cup chopped California walnuts
• 1/3 cup chia seeds
• 1/3 cup rolled oats
• 1/3 cup pure maple syrup
• 1 ½ teaspoon vanilla extract
• Assorted fresh berries (optional toppings)

Preparation:

1. Stir together all ingredients except toppings in a medium bowl. Cover and refrigerate overnight.
2. Spoon into small bowls and top with additional walnuts and berries.

Ingredients:

• 100g buckwheat
• 100g oatmeal
• 100g walnuts
• 5 tablespoons of orange juice
• 200g Greek yoghurt, pure
• 1 teaspoon of cinnamon
• 4 teaspoons of honey
• Mixed berries and chopped walnuts for the topping

Preparation:

1. Add each, the buckwheat, oatmeal and walnuts in one bowl and cover the ingredients with water. Put the covered bowls overnight in the fridge.
2. Seven all ingredients and add them all together in one bowl.
3. Blend the seeds-walnut-mixture with orange juice, honey and cinnamon. (Tip: If you like it really fine, you can put the mixture in a blender)
4. Blend the seeds-walnut-mixture with yoghurt and fill the overnight oats in pretty glasses or breakfast bowls. Garnish the oats with fresh berries and chopped walnuts if you like.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 red onion, chopped
• 200g cherry tomatoes, halved
• 50g California walnuts, chopped
• 400g can cannellini beans, drained and rinsed
• 2 teaspoons balsamic vinegar
• ½ x 25g pack basil, shredded
• 4 slices seeded whole meal bread, toasted

Preparation:

1. Heat the oil in a large frying pan and fry the onion for 4-5 minutes, add the tomatoes, walnuts and beans and cook for 2-3 minutes. Stir in the vinegar and most of the basil, season to taste.
2. Spoon over the toast and scatter with the remaining basil and some chopped walnuts.

Ingredients:

• For the waffles:
• 400g sweet potato, peeled and grated
• 100g chickpea flour
• 2 eggs
• 150ml milk (or a plant-based alternative)
• 2 tablespoons hemp seeds
• 1/2 teaspoon chili flakes
• 1 teaspoon tomato flakes
• 1 teaspoon baking powder
• Salt and pepper to taste
• For the dip:
• 120g California walnuts
• 400g high-protein cottage cheese
• 1/2 red and 1/2 yellow bell pepper, finely diced
• 6 radish
• A pinch of turmeric, coarsely ground pepper and salt to taste
• 2 teaspoons pesto
• Some freshly chopped basil

Preparation:

1. Mix the sweet potatoes with the chickpea flour, eggs, milk, hemp seeds, chili and tomato flakes, salt, and pepper until you have a smooth batter.
2. Preheat the waffle iron and grease lightly. Pour some of the batter into the waffle iron and bake until golden brown. Repeat this, depending on the waffle iron and its size, until the batter is used up.
3. To make the dip, briefly dry roast the California walnuts in a preheated pan, leave to cool. Mix the cottage cheese with the diced bell peppers and finely chopped radish and season with the spices. Thoroughly mix the walnuts with the pesto and freshly chopped basil and serve with the dip and waffles.

Ingredients:

• 2 bagels, halved
• 2 slices honey roast ham
• 50g mature cheddar, grated
• 2 medium eggs
• 25g California walnuts, roughly chopped
• Chopped parsley to serve

Preparation:

1.  Line an air fryer tray with baking parchment.
2. Fill the bagels with ham then the cheddar. Crack the egg into the hole in the center of the top of the bagel, you might not need all the egg white. Sprinkle with the walnuts and place in the tray.
3. Bake in the air fryer at 180°C for 8-10 minutes until the egg white has just set, cover with foil towards the end foil looking a little dark. Sprinkle with parsley to serve.

Cooks tip:
Try other cooked meats instead of ham, or Emmental instead of cheddar.

Ingredients:

• 3/4 cup California walnuts
• 1-pound Portobello mushrooms, gills and stems removed
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1-1/2 cups ketchup
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce (or vegan Worcestershire)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 8 potato buns, toasted

Preparation:

1. Pulse the California walnuts and mushrooms in a food processor in batches until it breaks down and resembles a ground beef texture.
2. Heat oil in a large skillet over medium high heat. Add the onions, bell pepper and minced garlic, and cook for 5 minutes or until the veggies soften.
3. Add the California walnuts/mushroom mixture to the skillet; stir so everything is well combined and let cook for 5 minutes.
4. In a small bowl, combine ketchup, brown sugar, dry mustard, cayenne pepper, tomato paste, Worcestershire sauce, and apple cider vinegar, then add to the skillet. Stir everything together and let simmer for 5 minutes. Adjust with salt to taste.
5. Serve the prepared sloppy joe mix on top of toasted buns. Serve immediately while still warm.

Ingredients:

• 1 cup California walnuts
• 4 cardamom pods
• 1/2 cup sugar
• 1 teaspoon turmeric
• 1 teaspoon saffron (optional)

Preparation:

1. Roast the walnuts in a pan till they turn crispy.
2. Let the walnuts cool completely.
3. Add the cooled walnuts into a mixer jar and grind it in a coarse powder. Grind at smaller intervals, giving it a mix in between to avoid oil release.
4. Add cardamom and sugar to this and grind it into a fine powder.
5. Spread this powder in a tray and let it cool completely.
6. Store it in an airtight jar.

*Mix this powder to hot milk or blend it in a mixer along with cold milk to enjoy it cold.