Breakfast/Brunch

Ingredients

• 3 carrots, medium size
• 200g wheat flour
• 250g whole wheat flour
• 1 tsp salt
• 1 package of dried yeast
• 250g buttermilk
• 80g California walnut kernels

Preparation:

1. Preheat the oven to 175°C. Then peel the carrots, slice them and grate them finely with the walnuts in a blender.
2. Put the remaining ingredients in a large bowl add the grated carrot walnut mixture and knead well for about 3 to 4 minutes.
3. Let the whole dough rise for at least an hour.
4. Form two baguettes from the dough and let it sit on a baking tray lined with baking paper for another 30 minutes.
5. Finally bake for about 40 minutes.

Ingredients

• 200g porridge oats
• 2 teaspoon honey
• 5 medium eggs, beaten
• 500g natural yogurt
• 100g California walnuts, chopped
• 500g raspberries

Preparation:

1. Preheat the oven to 200°C.
2. Mix all the ingredients in a large bowl until combined, reserving ¼ of the walnuts.
3. Spoon into 5 x 150ml dishes. Sprinkle with reserved walnuts, place on a baking tray and bake for 25-30 minutes.

Ingredients

For the Cheesecake:

• 1kg fat-free whipped cream cheese
• 100g frozen strawberries
• 100g frozen raspberries
• 100g frozen cherries (pitted)
• 10 teaspoons sugar
• 8-10 California walnuts

For the Cheesecake:

• California walnuts
• Chocolate chips
• Fresh fruits: strawberries, raspberries, cherries

Preparation:

1. Grind the walnuts.
2. In the blender, mix cream cheese together with 8 teaspoons of sugar and half of the ground walnuts, and blend.
3. Then add the frozen strawberries, raspberries, and cherries, blending until smooth.
4. Pour in the bowls and garnish with walnuts, fresh fruits, and chocolate chips.

Ingredients

For the Basil Walnut Pesto

• 1/4 cup peas
• 2 cups packed basil leaves
• 1/3 cup olive oil
• 2 cloves garlic, peeled
• ¼ teaspoon of salt
• ¼ cup walnut halves

For the Egg Potato Hash

• 2 medium potatoes, cubed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon cumin
• 1/4 teaspoons cayenne
• ¼ teaspoon of salt
• 4 eggs, sunny side up

Preparation:

For the basil walnut pesto:

1. Combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later. For egg potato hash –
2. Scrub potatoes and cut into small, even cubes. Add butter and olive oil to a cast-iron skillet and heat. Add potatoes and cook for 5 minutes.
3. Turn potatoes with a spatula and allow them to crisp on each side, with a total cooking time of about 15 minutes. Season with cumin, cayenne, and salt.
4. Top with a sunny-side-up egg each and pesto.
   Note – Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.

Ingredients

• 15 tablespoons coconut water
• 3 tablespoons chia seeds
• 1/2 teaspoon spirulina
• 30g California walnuts

Preparation:

1. Mix the coconut water with the chia seeds. Mix from time to time for 5 minutes so that they do not clump together, and they do not settle to the bottom, because until they begin to hydrate, they tend to do so.
2. Add the spirulina and mix. Sweeten to taste and mix again.
3. Let stand for at least one hour or best overnight.
4. Add berries and walnuts and enjoy!

Ingredients

• 300g flour
• 10g baking soda
• 1 pinch of salt
• 60g sugar + 100g
• 100g butter
• 2 eggs
• 1/2 l milk
• 3 tea bags of chai tea
• 2 tablespoons of cocoa bean shell
• 50g walnuts
• 5g brown sugar
• Optional: caramel sauce

Preparation:

1. In a pan heat up milk and put in 2 tea bags and the cocoa bean shell and stir the mixture. After it boils and starts to thicken slightly, take off the heat, let it cool and put the mixture in the fridge and let it steep overnight.
2. Open the left tea bag and crush the tea leaves in a mortar.
3. Blend the flour with the baking powder and the crushed tea.
4. Melt butter and wait until it cools down. Sieve the tea milk drink. Add the liquid butter with salt, sugar, and 2 eggs to the flour mixture. Slowly add in the milk and mix it up. Give the dough one hour of rest.
5. Chop walnuts, add brown sugar in a pan, and wait until you have light brown caramel. Add the walnuts and stir them in the caramel. Remove the caramelized walnuts from the pan and let them cool down.
6. Add some dough in portions in a waffle iron and bake it through.
7. Serve the lukewarm waffles with chopped bananas, caramelized walnuts, and caramel sauce.

Ingredients

• 1 1/2 cups whole milk, room temperature
• 1 cup flour
• 3 tablespoons unsalted butter, melted, plus additional for brushing skillet
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 4 eggs, room temperature
• 1/2 cup finely chopped walnuts, divided
• Powdered sugar, for dusting
• Whipped cream, for topping (optional)

Preparation:

1. Place milk, flour, butter, sugar, salt and eggs in a blender container. Blend for 30 seconds or until smooth. Transfer to a covered bowl and refrigerate for 30 minutes (or up to 1 day).
2. Heat an 8-inch non-stick skillet over medium heat and lightly brush with butter. Holding the skillet at a slight angle, pour about 1/4 cup of batter into the center of the skillet. Quickly swirl the pan so that the batter evenly coats the bottom.
3. Cook until the edges begin to lift from the skillet, about 30 seconds. Carefully flip the crepe with a spatula and cook on the other side until just set. Slide crepe onto a plate. Repeat with the remaining batter, between each batch.
4. Let cool to room temperature and serve with a dusting of powdered sugar and a sprinkle of walnuts. Add a dollop of whipped cream, if desired.