Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 3 large ripe bananas, mashed
- 2 cups rolled oats
- 1/2 cup macadamias, chopped
- 1/2 cup pine nuts
- 1/4 cup shredded coconut
- 1/4 cup cranberries
- 1 tsp cinnamon or mixed spice (optional)
- 1/4 cup almond milk (if required)
Instructions
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Place all ingredients into a large bowl and mix well until all the ingredients start to come together. If you find the mix is too dry, add the milk.
- Once the mixture comes together, spoon it onto the lined baking tray and flatten the mixture down with the back of a spoon.
- Bake in the oven for 10-15 minutes, or until it starts to brown on top.
- Allow to cool, then slice into 16 bars.
Tip: Keep uneaten bars in a sealed container in the refrigerator for 3-5 days.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1 cup cooked, mashed sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 teaspoons vanilla bean extract
- 1 teaspoon baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a brownie tray with parchment paper.
- Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
- In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the chocolate chips (the remaining chocolate chips will be sprinkled on top).
- Add the dry ingredients into the wet ingredients, and fold together.
- Pour the brownie batter into the lined tray and top with remaining chocolate chips.
- Bake for 25-30 minutes until cooked through.
- Allow to cool and slice into small pieces.
Tip: Store leftovers in the refrigerator in an airtight container. To make this dairy-free and vegan, use dairy-free chocolate chips.
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
One look at the grocery store “snack aisle” will tell you that super-spicy snacks and chips are wildly popular. This recipe offers a nutritious, but just as tasty, alternative.
Ingredients
- 6 tablespoons White Cheddar popcorn seasoning*
- 2 1/2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 tablespoons canola oil or vegetable oil
- 2 teaspoons red chili pepper hot sauce
- 1 tablespoon water
- 4 cups California walnuts, in halves and large pieces
Instructions
- Preheat the oven to 350°F. Get out a large, shallow baking pan. For easier cleanup, line the pan with parchment paper if you wish, though this is not essential.
- In a small bowl combine the White Cheddar popcorn seasoning, cayenne pepper, paprika, onion powder and garlic powder. Whisk together until thoroughly and evenly blended. Set aside.
- In a large bowl combine the oil, red chili pepper hot sauce and water and whisk together until smooth. Add the walnuts and toss until they are glistening and covered with the oil mixture. Continue tossing and stirring as you sprinkle on the cheese mixture and the nuts become coated with the seasonings.
- Spread the seasoned walnuts on the baking pan. Bake for 6 minutes, and then stir the nuts with a spatula. Bake 6 to 8 minutes longer, until the nuts have browned lightly. Cool completely, then store in an airtight container.
Tip: *White Cheddar popcorn seasoning can be found in the “popcorn” section of most supermarkets. Some people can be sensitive to the heat of hot peppers and their various forms, including red chili pepper hot sauce and cayenne. Use tongs or a big spoon to toss the walnuts with the seasonings, not your bare hands, and work in a well-ventilated kitchen, particularly if you experience any discomfort in the region of your eyes or nose while blending the spicy mixture.
Description
This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.
Ingredients
- 1/2 cup California walnuts
- 3 tablespoons walnut oil
- 1 garlic clove, quartered
- 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast walnuts in 350°F oven for 8 minutes or until golden brown. Cool to room temperature.
- Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
- Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
- Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.
Description
Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein)
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground ginger (optional)
- Freshly ground pepper to taste
Salad
- 3/4 cup coarsely chopped California walnuts, toasted
- 1/2 cup dried cranberries
- 1/4 cup minced red onion
- 1 (12-oz.) bag broccoli slaw (4 cups)
- 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji)
Instructions
- Whisk together all dressing ingredients in a large bowl.
- Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing.
Description
Flour tortilla burrito with “chorizo” walnut meat, cilantro lime rice, Mexican cheese blend, pico de gallo, avocado and shredded lettuce finished with cilantro cream and tomatillo salsa.
Ingredients
For “Chorizo” Meat
- 2 1/2 cups California walnuts
- 1 1/2 cups canned black beans, rinsed
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon paprika, ground
- 1 teaspoon Kosher salt
- 1 tablespoon ancho powder, ground
- 1 teaspoon oregano, ground
- 1 teaspoon chipotle powder, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
For Burritos
- 4 – 12 inch flour tortillas
- 2 cups California Walnut Chorizo Meat, divided
- 1 cup cilantro lime rice, divided
- 1/2 cup Mexican cheese blend, divided
- 1 cup pico de gallo divided
- 2 avocados, sliced and divided
- 1 cup romaine lettuce, shredded and divided
- 1/2 cup cilantro lime crema
- 1/2 cup tomatillo salsa
Instructions
To Prepare the Chorizo
- To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
To Assemble the Burritos
- Heat tortillas.
- Fill each tortilla with 1/2 cup of Walnut Chorizo, 1/4 cup cilantro lime rice, 2 tablespoons Mexican cheese blend, 1/2 avocado, 1/4 cup romaine lettuce and 2 tablespoons cilantro lime crema.
- Roll up and pan fry in a dry pan to toast burrito and heat through.
- Serve each with 2 tablespoons of tomatillo salsa.
Description
Expect a touch of smoky flavor in these vegetarian tacos, courtesy of the fire roasted corn and chipotle adobo sauce. That boldness in flavor is contrasted with creamy cotija cheese and sour cream, and brightness from fresh lime and cilantro. The “meat” is made with a hearty combination of walnuts and chopped mushrooms. For a twist on the recipe, serve the taco filling over a rice base instead of in tortillas.
Ingredients
Chipotle Sauce
- 1 1/2 tablespoons chipotle adobo sauce
- 1/2 cup low-fat sour cream
California Walnut Taco “Meat”
- 1 1/2 cups raw shelled walnuts
- 2 cups roughly chopped white button mushrooms
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1 1/2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil, for cooking
Tacos
- 12 small flour or corn tortillas
- 1 cup drained fire roasted corn
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro
- 1 lime, sliced into wedges
Instructions
- Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
- Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce and lime juice in a food processor. Pulse to break up walnuts and mushrooms into small crumbles.
- Heat olive oil over medium-low heat in a skillet. Add walnut mixture and cook, stirring occasionally for 7-8 minutes, until mushrooms are tender.
- Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro, and lime wedges
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.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 2 large zucchini, grated
- ¼ cup pine nuts
- ¼ cup reduced fat feta cheese
- 2 green onions, finely chopped
- ½ cup whole wheat flour
- ¾ cup buttermilk
- 1 medium egg, lightly beaten
- 1 tablespoon chopped flat leaf parsley
- 2 tablespoons sweet chili sauce, to serve
- 1 lemon cut into 4 wedges, to serve
Instructions
- Place the zucchini in a bowl with the rest of the ingredients and stir to fully combine. Set aside for 10 minutes.
- Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
- Place tablespoonfuls of mixture in the pan and cook for 2 minutes each side until golden and cooked through. Remove from the pan and keep warm as you repeat with remaining mixture.
- Serve with 2 teaspoons of sweet chilli sauce and a wedge of lemon for each serve.
