Dessert

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.

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.

Ingredients

• 3/4 cup light brown sugar, packed
• 3/4 cup unsalted butter, softened
• 1 Egg
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 cups California walnuts, roughly chopped
• 1 cup confectioners’ sugar

Preparations

1. In a large bowl or stand mixer, add the brown sugar and butter, then cream together until light and fluffy. Add the egg, milk and vanilla extract. Mix until combined and set aside.
2.  In a medium sized bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients mixture to the wet ingredients mixture until combined.
3.  Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until combined. Cover the dough and chill overnight.
4.  Preheat oven to 177°C. Shape the dough into 1-inch balls and place on two ungreased cookie sheets.
5. Bake for 10-12 minutes or until the tops start to crack, then remove cookies from oven. Let the cookies firm up on the cookie sheets, about 5 minutes, then transfer them to a rack to cool slightly.
6. Put 1 cup of confectioners’ sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to the rack to cool completely. Roll again in the sugar, then serve.

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.

Ingredients

• 200 g California walnuts, toasted
• 80 g oats
• 50 g sunflower seeds
• 2 heaped tea spoon ground ginger
• 1 heaped tea spoon 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 more 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.

Ingredients

• 2 and 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.

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
• 226 g 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.

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

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.