Caramel Apple Pie Bars
Ingredients
- 1 3/4 cups California walnuts
- 1 cup oat flour
- 1/3 cup cold vegan butter, cubed
- 1/4 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1/8 teaspoon salt
Vegan Caramel:
- 3/4 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Filling:
- 3 1/2 cups honey crisp apple slices (3 medium apples)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
Preparation:
- Preheat oven to 180°C and line an 8-inch square baking dish with parchment paper.
- Place all crust ingredients to a food processor and pulse for 30 seconds or until only small pieces of walnuts remain and the mixture sticks together when pinched. Set aside 1/3 of the mixture. Press the remaining into the prepared pan. Bake for 20 minutes or until the edges have started to brown.
Walnut Chocolate Bundt Cake
Ingredients
Cake
- 1 cup water
- 1 cup butter
- 1/2 cup unsweetened cocoa powder
- 2 1/4 cups sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 cup California walnut halves and pieces
Chocolate Truffle Glaze
- 1/3 cup dark chocolate chips
- 3 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Toppings
- 1/2 cup coarsely chopped California walnuts
Preparation:
- Preheat oven to 180°C. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
- Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
- Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
- Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
- Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
- While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts.
Tips – To keep the walnuts from sinking, coat with a little flour or cocoa powder before adding to the cake batter.
Cake will cook more quickly when baked in a dark coated pan.
California Walnut Praline Bread Pudding
Ingredients
Walnut Pralines:
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup evaporated milk
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons butter
- 113g California walnuts, roughly chopped and lightly toasted
Bread Pudding:
- 500g French bread, cut into 3/4-inch cubes
- 3 cups milk
- 2 cups heavy whipping cream
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups sugar
- 2 teaspoons vanilla extract
Nocello Sauce:
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup Nocello (walnut liqueur)
- 1 teaspoon vanilla extract
Preparation:
- To prepare pralines, stir together sugar, brown sugar, evaporated milk and vanilla in a large heavy bottomed pot. Cook over medium-high heat until mixture reaches 120°C, stirring occasionally. Remove from heat and stir in butter. When butter is melted, stir in walnuts.
- Let cool until slightly thickened, then scoop onto a parchment-lined baking sheet using a 24-inch scoop. Let cool completely until firm, then coarsely chop.
- To prepare Bread Pudding, preheat oven to 180°C. Place bread cubes on a large baking sheet and bake for 5 to 7 minutes until lightly toasted but not brown. Transfer to a large bowl.
- Bring the cream, milk, butter, cinnamon and salt to a simmer in a large pot. Cook over medium heat until mixture reaches 100°C.
- Whisk together eggs, sugar and vanilla in a large bowl until sugar is mostly dissolved. Whisking constantly, slowly add hot milk mixture a ladle at a time. Continue to use all the milk mixture. Pour over bread cubes and let stand for 1 hour.
- Lightly grease a half hotel pan and pour in bread mixture. Sprinkle with half the pralines and lightly tuck under the surface. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more or until puffed and golden brown.
- While pudding is baking, prepare Nocello Sauce. Melt butter in a small pot; add brown sugar, cream and vanilla. Cook for about 2 minutes to dissolve sugar, stirring frequently. Remove from heat and slowly stir in Nocello. Return to burner and let simmer over low heat for several minutes. Let cool completely, stirring occasionally.
- Serve squares of bread pudding in small bowls with about 1 1/2 to 2 tablespoons of sauce. Sprinkle with remaining pralines.
Gluten-Free White Chocolate and Walnut Bites with Blackberries
Ingredients
- 150g of sugar
- 180g melted white chocolate
- 150g of powdered California Walnuts
- 20g of raisins
- 30g of whole California Walnuts
- 100g of blueberries
- Butter
- 1 square mold of 22 cm
To garnish:
- 60g Chantilly cream
- 20g California Walnuts
- 20g Blueberries
- Fresh mint
Preparation:
- Soak the 30g whole walnuts in cold water. Let them hydrate well.
- Heat the oven to 180ºC.
- Beat the eggs and sugar with an electric mixer until a fluffy mixture is obtained. Add the melted white chocolate and the powdered walnuts, which will be “the flour” of our preparation.
- On a mold greased with butter, pour the mixture and then add the raisins, blueberries and hydrated walnuts evenly, so that they will not burn with the heat of the oven, they will remain golden, but they will not get black.
- Bake for 30 minutes. After this time, remove from the oven and let cool.
- Unmould, cut into pieces and serve with a good piping of Chantilly cream, blueberries, walnuts and fresh mint.
Beetroot and California Walnut Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
- 12 cupcake cases
- 170g vacuum-packed cooked beetroot
- 2 eggs
- 140ml walnut oil
- 1 tea spoon vanilla essence
- 170g plain flour
- 1½ tea spoon baking powder
- 3 table spoon cocoa powder
- Pinch of salt
- 70g soft brown sugar
- 100g golden caster sugar
- 3 table spoon chopped California walnuts
For the caramelised California walnuts:
- 60g white caster
- 1½ table spoon liquid glucose
- 12 California walnut halves
For the caramelised California walnuts:
- 60g white caster
- 1½ table spoon liquid glucose
- 12 California walnut halves
Preparation:
- Preheat the oven to 180°C.
- Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
- Sift together the flour, baking powder, cocoa powder, salt, soft brown sugar and golden caster sugar into a large bowl.
- Whisk the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the chopped California walnuts into the batter.
- Line a 12-hole muffin tray with cupcake cases and divide the cake batter between the cases. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
- Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.
- Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.
- To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.
- Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each. Top each cupcake with a caramel-coated walnut to serve.
Beet And Chocolate Cake with Walnuts
Ingredients
- 100g vacuumed and cooked beet
- 125g California walnuts
- 150g butter or margarine
- 175g sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt
- 3 eggs (medium size)
- 150g flour
- 3 teaspoons baking powder
- 4 tablespoons cocoa powder
- Cocoa powder for dusting
- Fat and flour for the baking tin
- Baking paper
Preparation:
- Slice and puree the beet, chop the walnuts. Use a hand mixer to stir fat, 150g sugar, vanilla sugar, and salt until it has a creamy consistency. Add the eggs one after another. Combine flour, baking powder, and cocoa powder, and stir in alternately with the beet. Fold in 100g chopped walnuts.
- Put the mixture in a greased loaf pan dusted with flour (11 x 25 cm), and smoothen it. Bake for 45 minutes in a preheated oven at 175 degrees. Remove from the oven and let it cool on a cooling wreck.
- Meanwhile, melt 25g sugar in a small pan, caramelize the remaining nuts under stirring. Place the caramelized nuts on the baking paper and let them cool.
- Remove the cake carefully from the loaf pan and put it on the cooling wreck. Chop the caramelized nuts and place on the cake. Serve with whipped cream.
California Walnut Cranberry Cake
Ingredients
- 800g cream cheese
- 800g sugar
- 8 Eggs
- 1200g all-purpose flour
- 30g baking powder
- 800g soybean oil
- 400g cranberries
- 600g California walnuts
Preparation:
- Whisk cream cheese and sugar into light and creamy then stir in egg.
- Add flour, soybean oil, cranberry and California walnuts.
- Put in a mold and bake at 180°C and bake for 30 mins.
- Once done, demold and let it cool.
Walnut Apricot Rum-Truffles
Ingredients
- 300g dark chocolate
- 100g soft butter
- 3 tablespoons cocoa + 4 tablespoons for dusting
- 50g dried apricots
- 50g California walnut kernels, finely chopped
- 4 tablespoons rum
Preparation:
- Grate chocolate and mix with butter. Add cocoa powder, apricots, walnuts and rum and knead until it forms a sticky dough.
- Sprinkle plate with cocoa powder.
- For the rum truffle, take one tablespoon of dough between the palms of your hands, coat with cocoa and leave to cool in the refrigerator for at least four hours.
Walnuts-Marzipan-Snowballs with Cinnamon
Ingredients
- 1 140g creamy honey (white honey)
- 200g California walnuts
- 6 tablespoons oats
- 1-2 tablespoons Amaretto
- 1.5 teaspoon cinnamon
- Powdered sugar for decoration
Preparation:
- Finely grind the walnuts and mix with honey. Stir in cinnamon and Amaretto, and finely grind the oats and add as much as needed to make the mixture pliable.
- With moistened hands, cut out one spoonful of dough per snowball and form 30 small balls in total. Then, coat with powdered sugar.
Walnut Apple Crack with Honey Lemon Crema
Ingredients
- 6 tablespoons butter
- 2 large green apples, peeled, seeded and quartered
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup brandy
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/2 cup California walnuts, coarsely chopped
- 1 sheet frozen, thawed puff pastry
Honey Lemon Crema
- 1/3 cup Mexican crema/sour cream
- 1 tablespoon honey
- 1 teaspoon finely grated lemon zest
Preparation:
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Unfold pastry and cut into 6 equal pieces. Place on baking sheet and bake for 20 minutes or until puffed and golden brown.
- While pastry is baking, slice apples 1/8-inch thick starting at the shorter end to make small slices. Melt butter in a large skillet over medium heat. Add apples and cook for 5 minutes. Add honey, brown sugar, brandy, cinnamon and lemon juice. Cook and stir for 10 minutes more or until apples are soft and sauce is thick and caramel-like (it will thicken more as it cools). Stir in walnuts.
- Mix Mexican crema with honey and lemon zest.
- Spoon apple mixture between puff pastry layers and crema. Drizzle with crema.
