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.


Chocolate And California Walnut Dipped Strawberry Popsicles

Ingredients

  • 3 cups strawberries, halved and stems removed
  • 2 tablespoons honey
  • 1/2 cup water

DIP & GARNISH

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup California walnuts, finely or roughly chopped

Preparations POPSICLES

  • Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into popsicle molds and freeze for at least 4 hours.

DIP AND ASSEMBLY

  1. To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and set over a double broiler. Stir until melted, and then remove from the heat.
  2. Run the popsicle mold under warm water and remove one popsicle from the mold.
  3. Quickly dip it in the chocolate dip, then immediately dip in the chopped walnuts.
  4. Set on a plate to harden, then work your way through the other popsicles. They can be eaten immediately, or refrozen.


Chicken In California Walnuts Sauce with Saute Red Rice, and Bimi

Ingredients

  • Butter for greasing
  • 350 g California walnuts
  • Zest of 1 lemon
  • 4 eggs
  • 225 g golden caster sugar
  • 1 tablespoon icing sugar

For the poached pears:

  • 800g skinless chicken cut into pieces
  • 1 large onion
  • 6 garlic cloves
  • 1 glass of Montilla wine
  • 4 strands of saffron
  • 250 ml chicken broth
  • 2 bay leaves
  • 2 fresh chilies
  • 40 ml extra virgin olive oil
  • 60 g of California walnuts
  • A pinch of salt
  • Black pepper
  • 200 g of bimi
  • 200 g of red rice

Preparations

  1. Boil the red rice in salted water for 40 minutes. Then, remove and drain.
  2. Wash the bimi and cut each piece into 2. Boil in salted water for 2 minutes, remove and drain.
  3. Season the chicken pieces and brown in a pan with 2 tablespoons of olive oil. Take out and set aside.
  4. Peel and chop the garlic and onion. Cut the chili into thin slices.
  5. Crush the Walnuts until they turn into fine powder.
  6. In the same casserole, saute the onion and chopped garlic over medium heat for 5 minutes, add the saffron, stir and add the golden chicken pieces.
  7.  Add the wine, chicken broth and bay leaves, and simmer for 30 minutes. Add the slices of chili and Walnuts powder. Mix well and cook for 45 more minutes. Let stand 15 minutes before serving.
  8. Saute the red rice with the bimi in a very hot pan with olive oil, season and serve with the hot chicken stew.


California Walnut Carrot Cake Bliss Balls

Ingredients

  • 200 g California walnuts, toasted
  • 80 g oats
  • 50 g sunflower seeds
  • 2 heaped tsp ground ginger
  • 1 heaped tsp ground turmeric
  • Zest and juice of half an orange
  • 130 g grated carrot
  • 200 g medjool dates
  • 60 g desiccated coconut

Preparations

  1. Place the California walnuts, oats, sunflower seeds, ginger, turmeric and orange zest into a food processor and pulse until you have a fine meal-like consistency. Add the carrot and dates and whizz again. Add in a little of the orange juice and blitz again, adding a little more o juice if needed, until the mixture just comes together.
  2. Roll the mixture into 25 balls. Place the coconut onto a plate or tray, and roll the balls to coat. Chill in the fridge or keep in your freezer until needed.


Buttermilk- California Walnut Coffee Cake with Orange Essence

Ingredients

  • 1/4 cups flour
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons cinnamon, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 tablespoon freshly grated orange zest
  • 3/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
  • 1 cup chopped California walnuts

Preparations

  1. Preheat oven to 176°C.
  2. Sift together into a large bowl flour, sugars, 1 teaspoon of cinnamon, salt and ginger. Stir in orange zest and oil until mixture is moist. Reserve ¾ cup of the flour mixture in a small bowl, set aside (save for topping).
  3. Stir baking powder and baking soda into main flour mixture. Beat together buttermilk and egg. Add to cake batter and mix until just combined (do not over mix). Pour batter into a lightly greased 9×13 inch baking pan.
  4. Combine reserved flour mixture with walnuts and remaining cinnamon. Sprinkle evenly over cake batter.
  5. Bake 40-45 minutes until center springs back or toothpick comes out clean when inserted in middle. Cool completely before serving.


Cinnamon Zucchini California Walnut Cake with Cream Cheese Frosting

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 4 eggs
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3-1/2 cups freshly grated zucchini
  • 1 cup California walnuts, chopped

Cream Cheese Frosting:

  • 1/4 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream
  • 3 cups powdered sugar

Preparations

  1. Preheat oven to 176°C. Lightly grease a 9×13-inch pan with nonstick cooking spray.
  2. In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.
  3. In a medium bowl, sift the flour, cinnamon, baking soda, baking powder and salt. Combine dry ingredients with the wet ingredients. Stir in zucchini and walnuts.
  4. Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.
  5. For the cream cheese frosting, beat the butter and cream cheese together until creamy.
  6. Add vanilla extract and heavy whipping cream and beat until combined.
  7. Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.


Flourless California Walnut Cake With Poached Pears

Ingredients

  • Butter for greasing
  • 350 g California walnuts
  • Zest of 1 lemon
  • 4 eggs
  • 225 g golden caster sugar
  • 1 tablespoon icing sugar

For the poached pears:

  • 4 ripe conference pears
  • 8 cardamom pods
  • Pinch of saffron
  • Juice of 1 lemon
  • 150 g caster sugar
  • 250 ml water
  • Greek yogurt to serve or

Preparations

  1. Preheat the oven to 180°C, grease and line the base of a 9-inch cake tin with a circle of baking parchment.
  2. Place the walnuts into a food processor and blitz until you have flour like consistency.
  3. Separate the eggs into 2 mixing bowls.
  4. Whisk the egg yolks, lemon zest and caster sugar with an electric hand whisk until pale and creamy, and then whisk the egg white to stiff peaks.
  5. Mix the blended walnuts into the egg yolks, and then fold in the egg whites.
  6. Spoon the cake mixture into your prepared cake tin, place on the middle shelves of the oven, and bake for 35-40 minutes (or until cooked in the centre and risen).
  7. Meanwhile, peel the pears and cut in half, scooping out the core with a melon baller or teaspoon, and bruise the cardamom pods.
  8. Add the peeled pears, saffron, cardamom pods, lemon juice, caster sugar and water to a medium sized saucepan over a low heat and poach the pears for 15-20 minutes, or until soft and infused.
  9. Slice the cake into 8, and serve each slice with a poached pear on the side and a blob of Greek yogurt or creme fraiche.


Pumpkin Bundt Cake With California Walnuts

Ingredients

  • 260 g of roasted and crushed pumpkin
  • 250 g of butter
  • 3 large eggs
  • 250 g of sugar
  • 150 g of flour
  • 125 g of ground California Walnuts
  • 1 teaspoon and 1/2 of baking powder
  • A pinch of salt
  • ½ teaspoon of baking soda
  • The zest of a lemon
  • 60 g of chopped California Walnuts

For the glazed

  • 200 g of glass sugar
  • 3 tablespoons of semi-skimmed milk
  • ½ teaspoon of ground cinnamon

Preparations

  1. Preheat the oven to 170° C, grease a bundt cake mold and set aside.
  2. In a bowl, sift the flour, ground walnuts, baking soda, baking powder and salt. Add the lemon zest and reserve.
  3. In another large bowl, whisk the sugar with butter until the mixture froths. Incorporate the eggs one by one. Add the pumpkin puree and mix well. Begin to include the flour mixture using a tablespoon and mix gently.
  4. Fill the mold and bake for about 40-50 minutes. Check if it’s cooked thoroughly or leave it in for a little longer.
  5. Wait 10 minutes before unmolding and let it cool completely.
  6. Mix all the ingredients of the glaze until obtaining a uniform mixture and pour over the cake. Finish with the chopped walnuts on top.


California Walnut Chocolate Pumpkin Tart

Ingredients

For Walnut Tart Biscuit Base
50g toasted California walnuts
50g digestive biscuits
50g ghee {or melted butter}

For Chocolate Pumpkin Filling

200g : 72% dark couverture chocolate, chopped
50g single cream, warmed but not boiling
100g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}
Zest of 1 orange
25ml maple syrup {or honey}
15g walnut butter
5g pie spice {or cinnamon powder/garam masala}

Preparations

1. For walnut tart biscuit base, chop California walnuts in a processor jar, then add the digestive biscuits and process again until finely chopped.
2. Stir in the melted ghee.
3. Turn into a 7″ loose bottomed tart tin, pressing the sides into place, and then the base.
4. Chill for 10 minutes in the freezer while the oven preheats.
5. Preheat the oven to 180°C
6. Bake the base for 10 minutes.
7. For the Chocolate Pumpkin Filling, heat chocolate in a large heatproof bowl for 1 minute in the microwave.
8. Pour over the cream and leave for 5 minutes and whisk all ingredients.
9. Pour over baked walnut biscuit tart shell, and level out with an offset spatula.
10. Bake at 180°C for 20 minutes, then leave to cool in oven.
12. Chill for a couple of hours, grate over with dark chocolate, and top with California walnuts halves.
13. Slice and serve.


Dark Chocolate Pumpkin California Walnut Oat Pudding

Ingredients

250ml low fat cream {20%}
75g pumpkin puree
1 teaspoon cinnamon powder
30g cocoa powder
40g quick cooking oats
150 g : 52% dark couverture chocolate chopped
75g brown sugar
50g honey
75g roasted California walnuts chopped

Topping

Roasted California walnut halves, persimmon slices
Organic rose petals

Preparations

1. Place all ingredients, except California walnuts, in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
2. Once it becomes as thick as custard, take off heat, allow it to cool.
3. Stir in the chopped California walnuts.
4. Allow to cool, then ladle into serving glasses, bowls and chill for 2-3 hours, or overnight.
5. Top with roasted California walnuts halves, fresh seasonal fruit like figs, persimmons, candied pumpkin.
6. Sprinkle over a few organic rose petals or pomegranate pearls for a pop of colour.