Dessert

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.

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.

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.

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.

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.

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.

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.