Walnut Chocolate Macaron Pops

Ingredients:
FOR THE WALNUT MACARONS:

  • 260 g California walnuts
  • 260 g  sugar, powdered
  • 170 g egg whites, divided
  • 250 g sugar, granulated
  • 1/4 cup water, filtered

FOR THE WALNUT PRALINE PASTE:

  • 230 g sugar, granulated
  • 1/4 cup water, filtered
  • 250 g California walnuts
  • 20 g butter, unsalted

FOR THE WALNUT GANACHE:

  • 2 tablespoons sugar, inverted*
  • 2/3 cup milk, whole
  • 370 g 46% milk chocolate
  • 1/4 cup Walnut Praline Paste
  • 1/4 cup walnut liqueur
*Inverted sugar is sweeter and helps products retain moisture and be less prone to crystallization. Inverted sugar may be made by mixing two parts granulated sucrose and one part water, and simmering for 5 to 7 minutes.

Preparation:
FOR THE WALNUT MACARONS:

  1. Preheat the oven at 180°C. Grind walnuts in food processor into fine powder. Sift the powdered sugar and walnut powder. Add 85 g of egg whites into flour mixture and beat until incorporated.
  2. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed, whip 85 g of egg whites to stiff peaks. When sugar syrup mixture reaches 120°C, slowly pour it to the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled.
  3. Fold the meringue into the flour mixture. Scoop the mixture into a pastry bag and pipe the batter in 1.5-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes, then move them into the oven and bake for 12 minutes.

FOR THE WALNUT PRALINE PASTE:

  1. Combine sugar and water in a saucepan and heat to 120°C. Add walnuts and cook, stirring continuously, until sugar begins to turn a light brown caramel colour.
  2. Remove from heat and add butter. Spread the mixture on a sheet tray to cool to room temperature.
  3. Place cooled walnuts in a food processor and process until they form a paste consistency. Use ¼ cup of this paste in the Walnut Ganache.

FOR THE WALNUT GANACHE:

  1. In a medium saucepan, heat milk and inverted sugar to 60°C.
  2. In the top of a double boiler, melt the chocolate. Add the milk mixture and blend until smooth with an immersion blender.
  3. Add Walnut Praline Paste and walnut liqueur. Stir to combine and cook until mixture reaches 35°C. Remove from heat and let cool.
  4. To assemble, sandwich ganache between 2 macarons.


Hot Jaggery And California Walnut Roti

Ingredients:

  • 1 cup plain flour
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • 1 tablespoon melted butter
  • Oil or butter for greasing

For the sauce:

  • 1 ¼ cup milk
  • ½ cup jaggery
  • 1 cup milk
  • ½ cup walnuts, halves

Garnish:

  • Honey to drizzle
  • Edible flowers

Preparation:

  1. In a bowl, add all the ingredients and mix well.
  2. Heat a non stick pan and add a few drops of oil or butter.
  3. Take a ladle and pour out into the pan to make a pancake.
  4. Cook on both sides. Take out and cool.
  5. In a separate pan, melt jaggery and milk to make the sauce.
  6. Pour the sauce onto the pancakes in a pan and mix in the walnuts.
  7. Garnish with more walnut halves, honey, edible flowers and serve.


Fig, Orange, Cranberry and California Walnut Raw Flapjacks

Ingredients:

  • 100g dried figs
  • 120g California walnuts, plus 16 whole walnuts to garnish
  • 150g oats
  • Zest of 1 orange
  • 50g flaxseed
  • 100g medjool dates
  • 40ml maple syrup
  • 60ml melted coconut oil
  • 60g dried cranberries

Preparation:

  1. Grease a small, square, deep sided baking tray with a little coconut oil and line with baking parchment.
  2. Place the figs in a small bowl, pour over enough hot water to cover them and leave to soak for 20 minutes, then drain.
  3. Meanwhile, place the 120g of walnuts and half the oats into a food processor and blitz until they are the texture of course sand.
  4. Add the orange zest, flaxseed, medjool dates, maple syrup, coconut oil and drained soaked figs to the food processor. Process until the mixture comes together into one lump.
  5. Tip the mixture into a mixing bowl and add in the remaining oats and cranberries, kneading them in with your hands.
  6. Tip the mixture into your prepared tray and smooth down with the back of a spoon, pushing the mixture into the corners.
  7. Place into the fridge to set for around 1 hour, or until firm to the touch.
  8. Cut into 16 squares using a sharp knife and place a walnut on top of each square to serve.


Ginger Walnut Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely chopped California walnuts
  • 1/2 cup finely chopped crystallized ginger
  • Cinnamon Glaze (recipe follows)

For the Cinnamon Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon cinnamon

Preparation:

  1. Beat butter and sugar together in a large bowl until fluffy; stir in eggs and vanilla.
  2. Stir together flour, cinnamon, baking soda, and salt; add to butter mixture, mixing until thoroughly combined. Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. (May be prepared up to a week ahead.)
  3. Preheat oven to 200°C and line 2 baking sheets with parchment paper. Using a portion of the dough, roll out 1/4-inch thick on a lightly floured board and cut into stars or other desired shapes.
  4. Place on prepared baking sheets and bake for 8 to 10 minutes, or until lightly browned around the edges.
  5. Transfer cookies to a baking rack to cool before coating with a thin layer of Cinnamon Glaze. Store cookies in an airtight container.

For The Cinnamon Glaze:

  • Stir together 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon cinnamon in a small bowl until smooth.


Blueberry Ice Cream with California Walnut-Granola Topping

Ingredients

  Ice cream:

  • 1 vanilla bean
  • 3/4 cup whole milk
  • 3/4 cup heavy whipping cream
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 cups blueberries, pureed
  • 1/3 cup blueberries, fresh (optional)

 Topping:

  • 3 tablespoons maple syrup
  • 1/4 cup rolled oats
  • 3 tablespoons chopped California walnuts
  • 2 teaspoons coconut oil

Preparations:

Ice cream:

  1. Cut the vanilla bean lengthwise and scrape out the seeds. Mix milk, cream, vanilla bean, and seeds in a medium sauce pan. Bring to a boil, stirring constantly, and remove from heat.
  2. In a separate bowl, whisk egg yolks and sugar until light yellow.
  3. Whisking constantly, slowly pour about a third of the hot milk mixture into the egg mixture. Then whisk yolk mixture back into the pot with the remaining hot milk.
  4. Heat over medium-low flame while stirring constantly (mixture should not boil) until it has a slightly thick consistency. Pour mixture into a bowl, cover, and let it cool in refrigerator for at least 6 hours, preferably overnight.
  5. Combine milk mixture and pureed blueberries, place in an ice cream machine and let it cool for approximately 30 minutes or according to manufacturer’s directions.
  6. Place the ice cream in a bowl and freeze for 2 hours.

Topping:

  1. Preheat oven to 170°C.
  2. Combine maple syrup, California walnuts, rolled oats and coconut oil and spread on a baking sheet lined with parchment paper. Bake for 20 minutes until it is crunchy, and then let it cool.
  3. Remove ice cream from the freezer. Take a scoop and sprinkle with granola and blueberries.


California Walnut, Spinach and Feta Baklava

Ingredients

  • 160 g spring onions, finely sliced
  • 1 tablespoon olive oil
  • 900 g washed spinach leaves, wilted and chopped
  • 5 banana shallots, finely sliced
  • A pinch of salt
  • 1 teaspoon caster sugar
  • 150 g California walnuts, toasted
  • 20 g fresh dill, finely chopped
  • 1 teaspoon dried mint
  • ½ teaspoon grated nutmeg
  • 2 eggs, whisked
  • Ground black pepper
  • 60 g melted butter
  • 9 sheets of filo pastry
  • 300 g feta cheese, crumbled
  • 1 tablespoon honey

Preparations

  1. Preheat the oven to 180°C. Sauté the spring onions with a teaspoon of oil until soft, then add spinach and sauté for another minute. Leave aside to cool in a large bowl.
  2. Place the shallots into a medium-sized frying pan with the remaining olive oil, salt, and sugar; sauté over a gentle heat until slightly caramelised.
  3. Place the toasted California walnuts into a food processor and blitz until coarsely chopped.
  4. Add chopped dill, dried mint, nutmeg and eggs into a large bowl with the sautéed spinach, season with ground black pepper and stir to combine.
  5. Brush a 20 cm x 30 cm baking tray with butter and line with three layers of filo, brushing with butter in between each of the layers. Spread over half the caramelised shallots, followed by half the spinach mixture, half the feta and one third of California walnuts.
  6. Repeat the layers using the remaining fillings, reserving a third of the California walnuts.
  7. Finish with a final third layer of buttered filo, trimming the final layer to fit the dish. Brush the top with butter and sprinkle a little water over it.
  8. Place it in the oven and bake for 25-30 minutes, or until golden brown and crispy. Sprinkle with the remaining California walnuts and drizzle with honey to serve.


California Walnut Granola Pizza

Ingredients

  • 2 tablespoons of rapeseed oil
  • 60 ml brown rice syrup
  • 60 g California walnuts, roughly chopped (plus extra to decorate)
  • 3 tablespoons of ground flaxseed
  • 2 tablespoons of pumpkin seeds
  • 120 g oats
  • 300 g Greek yoghurt
  • 150 g blueberries
  • 70 g blackberries
  • 2 tablespoons of honey

Preparations

  1. Preheat the oven to 170°C and add parchment paper to the base of a 23 cm spring form cake tin.
  2. Mix together the rapeseed oil and brown rice syrup.
  3. In a mixing bowl, stir together the California walnuts, flaxseed, pumpkin seeds and oats. Stir the brown rice syrup mixture into the oat mixture to evenly coat. Pour the mixture into your prepared tin and flatten down using the back of a metal spoon into an even layer.
  4. Bake in the oven for 25-30 minutes or until tinged golden brown around the edges.
  5. Leave the granola base to cool completely before removing from the tin. Top with the yoghurt, followed by the berries, a final sprinkling of California walnuts and drizzle with honey to finish.


Five Ingredient California Walnut Energy Bars

Ingredients

  • 100 g California walnuts (plus 16 California walnut halves for decorating)
  • 200 g medjool dates
  • 150 g dried cranberries
  • 3 tablespoons of cocoa powder
  • 1 heaped teaspoon beetroot powder

Preparations

  1. Place 100 g of the California walnuts into a food processor and blend into a fine meal. Add the dates, cranberries and cocoa powder and process until the mixture is smooth and sticks together to form one lump.
  2. Line a small square baking tray and pour the mixture onto it. With the back of a metal spoon, flatten the mixture into a smooth even layer. Place it in the fridge to chill for at least an hour or overnight.
  3. Once chilled, dust the top with the beetroot powder, cut it into 16 bars and top each one with a California walnut half and store in an air tight container.


Gluten Free Walnut Cake

Ingredients

  • 1/2 cup brown rice flour
  • 1/3 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves, if desired
  • 2/3 cup chopped walnuts (to be divided)
  • 1/2 cup sugar (to be divided)
  • 1/3 cup butter, at room temperature
  • 2 eggs, at room temperature
  • 2 tablespoons grated orange zest (the zest of 1 large orange)
  • 1 teaspoon vanilla extract

Preparations

  1. Preheat the oven to 176°C. Grease an 8-inch square or a 9-inch round cake pan. If you wish to unmold the cake for serving, line the bottom of the greased pan with a piece of parchment paper, cut to fit, and then grease the paper. Otherwise, the cake may be served directly from the pan.
  2. Combine the brown rice flour, cornstarch, baking powder, cinnamon, salt, and cloves if using, then sift them together into a bowl or onto a sheet of waxed paper. Set aside.
  3. In a food processor, combine 1/3 cup of the walnuts with 2 tablespoons of the sugar and process until the walnuts are finely ground. Set aside.
  4.  In a large bowl combine the remaining sugar with the butter and beat them together until blended. Add the eggs, one at a time, beating well after each one. Beat in the orange zest and vanilla. Stir in the ground walnut and sugar mixture. Add the sifted flour mixture and beat just until the batter is smooth and blended. Stir in the remaining 1/3 cup of walnuts. Spread the batter evenly in the prepared pan.
  5. Bake for 22-25 minutes, until the cake looks dry on top, and it springs back when touched gently in the center. A toothpick inserted into the center of the cake will come out clean.
  6.  If you are unmolding the cake, let it cool in the pan for 10 minutes, then turn it out onto a rack and peel away the parchment paper. Cool completely, and then transfer to a plate for serving.


Caramelised Bananas with California Walnut Ice Cream & Chocolate Walnut Sauce

Ingredients

Ice Cream

  • 240 ml cold heavy cream
  • 5 ml pure vanilla extract
  • 300-400 ml can cold sweetened condensed milk
  • 150 g broken California walnuts
  • 15 ml honey
  • 5 g cinnamon powder
  • 5 g coffee powder

For the caramelised bananas

  • 5 bananas firm, peeled and cut into 2 lengthwise
  • 100 g Sugar
  • Butter soft unsalted
  • Vanilla seeds scraped few
  • 15-30 ml Cold water

For the sauce

  • 200 g dark chocolate
  •  100 ml cream
  • 50 g unsalted butter
  • 150 g sugar

Preparations

  1.  In a large frying pan, heat the sugar over a moderate heat, after about 1¬2 minutes the sugar will start to caramelize around the edges of the pan.
  2. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
  3. Remove from the heat and stir in the butter, vanilla seeds and 30 ml of cold water, to stop it cooking any further.
  4. Add the bananas cut side down and return to the heat.
  5. Cook for 1¬2 minutes and then turn over, the bananas should have taken on the caramel colour.

For the walnut ice-cream

  1. In a mixer, whip heavy cream just until it begins to thicken.
  2. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
  3. Add the coffee powder, walnuts & cinnamon powder along with the honey
  4. Transfer into a container or bowl for freezing.
  5. Freeze at least 4 hours or overnight.

For the sauce

  1. Add the dark chocolate, butter into a bowl. Melt it in the microwave oven for 1 minute on high setting.
  2.  Meanwhile bring the heavy cream to a simmer for 6 minutes.
  3. Take it off the flame. Add the chocolate- butter mixture to the cream.
  4. Stir well to mix. Use the sauce as needed.

Plating 

  1. Nicely lay the banana slices on a plate.
  2. Top with 2 scoops of the walnut ice cream.
  3. Drizzle the chocolate sauce over.
  4. Garnish with Chopped walnuts.