Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
2 cups walnuts, plus 1/4 cup for coating
1 cup old-fashioned oats
1/2 cup Medjool dates, pitted (about 7 dates)
3 tbsp maple syrup
2 tsp vanilla
1/4 tsp salt
Instructions
Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
Finely dice the remaining 1/4 cup walnuts and add to a plate.
Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
2 sweet potatoes
2 avocados, thinly sliced
1/2 cup walnuts, diced
1-1/2 tsp red pepper flakes, plus more if desired
4 tsp extra-virgin olive oil
3/4 teaspoon flaky salt
Instructions
Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.
INGREDIENTS
1 cup California walnuts, toasted
1 (16-oz.) jar roasted red peppers
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons paprika
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt, or to taste
Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
INSTRUCTIONS
Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
Add to the food processor with remaining ingredients and puree until smooth.
Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.
California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA. Kitchen Hack: Use an ice cube tray to save leftover sauce.
INGREDIENTS
3 1/2 cups California walnuts, toasted
4 cups Italian parsley leaves, packed
2 cups Parmigiano Reggiano cheese, freshly grated
4 garlic cloves
1 1/2 cups extra virgin olive oil
Salt and pepper to taste
4 pounds pappardelle pasta, fresh
1 1/2 cups California walnuts, toasted, chopped
Parmigiano Reggiano cheese (optional)
INSTRUCTIONS
Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Recipe by Patty Mastracco.
INGREDIENTS
SWEET TART CRUST
1 1/4 cups flour
1/3 cup California walnuts, finely chopped
1/3 cup powdered sugar
1/3 cup salted butter, softened
1 large egg
FILLING
1 (15 ounce) canned pumpkin
4 ounces low-fat cream cheese, softened
1/2 cup brown sugar, packed
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
1/2 cup California walnuts, coarsely chopped
INSTRUCTIONS
SWEET TART CRUST
Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
Preheat oven to 350℉ and coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.
FILLING
While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
Remove from oven and let cool. Cover and refrigerate until ready to serve.
Optional: When ready to serve, top each slice with a dollop of whipped cream.
Walnut butter is easy to make, and offers a variety of convenient applications. Spread on crostini and garnish with a slice of fruit or fresh herbs for an elegant appetizer, or use it as a dip for crisp vegetables for a quick snack.
INGREDIENTS
2 cups California walnuts
1/4 teaspoon salt
2 teaspoons walnut or vegetable oil (or as needed)
Optional, to taste: A little honey A little cinnamon
INSTRUCTIONS
You can make walnut butter using raw, soaked or toasted walnuts. Here’s how to do all three, and why they’re different.
Raw walnuts: Use raw walnuts for a very creamy and smooth texture that tastes like a just-shelled walnut.
Soaked walnuts: This method will remove some of the tannin from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350° F for up to 15 minutes to dry them out (don’t let them get dark!). Cool the walnuts before making them into butter.
Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350° F for 8 to 10 minutes, or until fragrant. Cool the walnuts before making them into butter.
TO MAKE BUTTER
Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. If you like, add small touches of honey and/or cinnamon to taste.
“This easy veggie quiche with a walnut crust is a delicious quiche recipe perfect for weekend brunch or even meal prep. The crust is made with walnuts, providing some extra protein (4g/oz) and good fats (like 2.5g/oz of omega-3 ALA).” – Erin Morrissey, Erin Lives Whole
INGREDIENTS
Walnut Crust
1 cup walnuts, toasted in oven at 300 for 10 minutes
1 1/3 cup all-purpose flour
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup avocado oil
1 egg
2 tablespoon cold water
Veggie Quiche
2 tablespoons avocado oil
1/2 yellow onion, diced
1 small red pepper, diced
1 head broccoli cut into small pieces
1 (5ounces) bag fresh spinach
6 eggs
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella, divided
INSTRUCTIONS
Combine walnuts, flour, garlic and salt in a food processor. Process until mixture becomes a sandy texture. Add egg, avocado oil and 2 tablespoons cold water. Pulse until dough forms, adding additional water if necessary.
Form a ball, wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees and lightly grease a 9-inch pie dish.
Using a rolling pin on a lightly floured surface, roll out into a 12-inch circle. Gently lay into prepared pie dish. Using tines of fork, poke holes in bottom of crust. Bake for 15 minutes.
Meanwhile, heat 2 tablespoon avocado oil in large skillet. Add onion, pepper, and broccoli; cook and stir 8 minutes or until softened. Add spinach; cook and stir 1 minute or until wilted. Remove from heat.
Combine eggs, milk, salt, and pepper in large bowl; whisk well. Stir in half of the cheese and veggie mixture.
Pour egg mixture into slightly cooled crust and top with other half of cheese.
Bake in oven for 35 minutes or until middle is set.
Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.
Recipe by Chef Jason Knoll.
INGREDIENTS
Honey Glazed Walnuts
2 tablespoons butter
2 tablespoons honey
1/4 cup sugar
1/4 teaspoon kosher or sea salt
2 cups California walnuts, rough chopped
Mango Quinoa
3 cups water
2 cups quinoa
1 1/4 cups 1/4-inch diced ripe mango
3 tablespoons honey
1/4 teaspoon kosher or sea salt
Toppings
2 cups walnut or other plant-based milk
2 cups sliced strawberries
1 cup blueberries
3 tablespoons shaved dark chocolate
INSTRUCTIONS
To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.
