Snacks

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup amaranth flour
• 1/2 cup ground California walnuts
• 1/2 cup ghee
• 1/3 to 1/2 cup sugar, depending on the sweetness required
• 1 teaspoon baking powder
• Crushed California walnuts, to decorate
• 2 pinches of cinnamon powder
• Pinch of nutmeg

Preparation:

1. Preheat the oven to 150°C.
2. Sift flours, cinnamon powder, and nutmeg.
3. Cream the ghee and sugar with a hand whisk till light and fluffy.
4. Add in the dry ingredients and mix till it comes together.
5. Make small cookie-sized balls, flatten the tops, and line them on a parchment-lined baking tray.
6. Add the crushed walnuts on top.
7. Bake for 10-15 minutes or until golden brown. When you remove they will still be soft, let rest for 10-15 minutes before removing them on a cooling rack to cool completely.

Ingredients

For the pizza dough:

• 85g chickpea flour
• 90g water
• A pinch of salt.

For the topping:

• 30g shredded mozzarella
• 15g eggplant (sliced)
• 30g mushrooms
• 30g cherry tomatoes
• 30g onion, chopped
• 30g California walnuts, chopped
• Spices to taste.

Preparation:

1. Mix the ingredients for the pizza dough with the help of a whisk.
2. Cover baking paper with olive oil and form the pizza base with the help of a spoon (approximately 3 medium-sized pizzas).
3. Bake for 5 minutes at 200°C, monitoring the heat constantly.
4. Cook the onion over low heat until caramelized.
5. Remove the pizza base from the oven, turn over, add the toppings and bake until the edges are toasted nicely.

Ingredients

• 1 bar of chocolate 80% pure
• 2 handfuls of chopped California walnuts
• 50 g of unsweetened cornflakes
• 50 g of dried mango

Preparation:

1. Chop the corn, walnuts and mango.
2. Chop the chocolate and melt over low heat in a bain-marie or in the microwave.
3. Once melted, add the rest of the ingredients.
4. Mix everything well until all the ingredients are covered with chocolate.
5. On a baking sheet with baking paper, make small mounds of the mixture.
6. Allow to cool and keep in the refrigerator.

Ingredients

• 4 cups California walnut halves and pieces
• 2 egg whites, lightly beaten
• 1/2 cup granulated sugar
• 2-3 teaspoons cayenne pepper

Preparation:

1. Preheat oven to 180°C.
2. Toss walnuts with egg whites.
3. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
4.  Spread walnuts on a baking sheet that has been sprayed with cooking oil.
5. Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.

Ingredients

• 1/3 cup firmly packed brown sugar
• 1 large egg
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup California walnuts, toasted and chopped
• 12 tablespoons unsalted butter, softened

Preparation:

1. Preheat the oven to 180°C.
2. Beat the butter and brown sugar until smooth. Mix in the egg. Mix in the maple syrup and vanilla extract. Stir in the baking powder, salt, flour and walnuts.
3. Place on parchment paper lined baking sheets 1 1/2 inches apart. Bake until light golden brown, about 15 minutes.

Ingredients

• 1 ripe avocado
• 125g cottage cheese
• 1 lemon
• 50g California walnuts
• 30ml olive oil
• Salt & pepper
• 50g walnuts for garnish
• 50g currant
• 1 package crisp bread

Preparation:

1. Add avocado, cottage cheese, walnuts, lemon juice, olive oil, salt and pepper in the mixer and blend them up.
2. Put the mashed mixture in a squeezing bag and squeeze onto the crisp bread.
3. Garnish the top with walnuts.
4. Serve them by adding chervil and red currant on it.

Ingredients

• 4 cups walnut halves
• 1 cup sugar
• ½ cup water
• ⅔ cup sesame seeds
• 1¼ teaspoons cayenne pepper
• ½ teaspoon kosher salt

Preparation:

1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. In a large, wide saucepan, combine the walnuts, sugar and water and bring to a boil. Add the sesame seeds, cayenne and salt and cook over moderate heat, stirring constantly, until the water is nearly evaporated, about 4 minutes.
3. Lower the heat and cook, stirring constantly, until the walnuts are golden brown and sandy, about 4 minutes longer.
4. Immediately pour the walnuts onto the prepared baking sheet and spread in a single layer.
5. Bake for about 20 minutes, until the nuts are deeply golden and covered with a sandy coating. Let the walnuts cool completely.
6. Break any large clusters apart; transfer to a bowl to serve.