Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 2 cups of mixed nuts – (e.g., walnuts, pecans, almonds, cashews, hazelnuts and macadamias)
- 7 ounces of chocolate
- 2 tablespoons of nut butter (e.g., almond butter)
- 1 teaspoon extra virgin olive oil
Instructions
- Roughly crush nuts – this can be done by placing them in a high-speed blender or food processor and quickly pulsing (be careful not to make them into a nut butter). Alternatively, place them into a snap lock bag and roll with a rolling pin, or roughly chop with a knife.
- Line a baking tray with oiled parchment paper.
- Spread the crushed nuts evenly over the parchment paper and then set aside.
- Melt your chocolate – this can either be done in a microwave, stirring a few times, or on a stove top using the double boiler method.
- Once melted, quickly pour hot chocolate evenly over nuts to completely cover. Drizzle with nut butter.
- Place in the freezer for a few hours or overnight.
- Remove from freezer, lift out brittle and break into pieces.
Tip: Store in an airtight container for up to 1 month or freeze for up to 3 months.
Description
Walnuts really make the difference with this simple homemade chocolate brownie recipe. Rich and delicious!
Ingredients
- 3/4 cup butter
- 3/4 cup chocolate chips
- 2/3 cup cocoa powder, unsweetened
- 1 1/2 cups sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 4 eggs
- 3/4 cup California walnuts, chopped
Instructions
- Preheat oven to 350°F.
- Butter a 9″x9″ square baking pan.
- In a double boiler over low heat, melt butter and chocolate chips together and remove from heat.
- In a separate bowl, combine dry ingredients.
- When the chocolate/butter mixture has cooled a little whisk in the eggs and vanilla.
- Note: it is important to cool the chocolate/butter mixture or the eggs will cook.
- Add the dry ingredients and whisk to combine.
- Stir in the chopped walnuts.
- Pour batter into prepared baking pan.
- Bake for 40 to 45 minutes or until a knife inserted into center comes out clean.
Bake out of the ordinary with this nut-infused take on the classic apple pie.
Ingredients
Pastry
- 1 cup raw macadamias, almonds, hazelnuts, pine nuts or a mixture, frozen or chilled
- ¾ cup plain flour
- ¼ cup cornstarch
- 3 tablespoons sugar
- 1 egg, beaten, plus one for glaze
- 2-3 tablespoons chilled water
Filling
- 4 large baking apples, cored and sliced into ¼ inch slices
- Juice and zest of ½ lemon
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- Pinch of salt
Crumble
- ¼ cup rolled oats
- ¼ cup flour
- ½ cup chopped pecans, walnuts and/or pistachios
- ¼ cup brown sugar
- 4 tablespoons soft butter
Instructions
- To make pastry, place the nuts, flour, cornstarch and sugar in a blender and process until nuts are finely ground. Add egg and pulse to combine, then add water in a slow drizzle until mix forms a dough.
- Transfer to a floured board and knead gently until smooth. Cover in plastic wrap and allow to sit in refrigerator for at least 30 minutes. (Pastry can be made a few hours ahead of time).
- Place apples and remaining ingredients in a large bowl and mix with hands until apples are thoroughly coated in mixture.
- To make crumble, combine oats, flour, nuts, and sugar in a bowl. Cut butter into small pieces and add to mix. Rub in with fingertips until evenly distributed.
- Preheat oven to 350°F. Lay a sheet of parchment on a baking tray.
- Roll the dough out to a rough oval to fit tray, about ¼-inch thick. Carefully lift onto parchment.
- Lay apples over pastry, leaving 2-3 inches at edge. Fold pastry over apples, creating pleats to enclose the filling. Whisk remaining egg with a teaspoon of water and brush evenly over pastry.
- Scatter crumble mixture over apples then transfer to the oven.
- Bake 45-55 minutes or until golden brown and caramelized.
Description
A colorful and tasty twist to an old favorite.
Ingredients
Cream Filling
- 4 egg yolks
- ½ cup sugar
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- 1 tablespoon Cointreau, plus more to taste (optional)
Assembly
- ½ cup Grand Marnier, Marsala, sweet wine or sherry
- ½ cup orange juice
- 1½ packets (10.5 ounces) Savoiardi Ladyfingers
- 2 cups mixed berries, such as blueberries, raspberries, strawberries or seasonal fruit
- 1 cup nuts of choice (Try a different nut on each layer, such as roasted hazelnuts, sliced almonds, chopped macadamias, and pistachios.)
Instructions
- Line an 8×8 high-sided dish (or 9-inch rectangle) with parchment paper to make it easier to lift out.
- With electric mixer, beat egg yolks with ¼ cup sugar until pale, creamy and doubled in volume. Remove from bowl and scrape down sides.
- Whip ricotta and mascarpone with remaining sugar until soft peaks form. Fold in the Cointreau and egg mixture and whisk until well combined. Don’t overmix or you’ll lose the volume.
- Place the juice and Grand Marnier in a shallow dish. Dip ladyfingers in mixture just enough to moisten. (Be careful not to keep them in too long or they will fall apart.) Lay close together on the bottom of the dish.
- Spoon half the mascarpone mixture over top, followed by a layer of fruit. Scatter half the nuts over top. Repeat layers, end with a scattering of nuts.
- If there is any liquid remaining, drizzle a little over the top. Cover and refrigerate at least 4 hours or overnight.
