Recipes
There are so many things you can do with our walnuts.
Below a selection of recipes, we have developed over the years and received from our friends and customers.
Have a go and tell us your favorite recipe.
Caroline's Carrot and Walnut Cake
Ingredients
2 large eggs
3/4 cup olive oil
1 cup brown sugar
3/4 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
a little bit of salt
1 1/2 cups high grade flour
1 1/2 cups grated carrots
1 1/2 cups/100g copped walnuts kernels
Icing sugar for powdering
Preparation
Preheat the oven to 350 degrees.
In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
Mix in the flour, stirring until the flour is fully incorporated in.
Fold in the carrots and walnuts.
Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
Once the cake has cooled, sprinkle icing sugar on top and serve.
Ingredients
4 cups/150g walnut kernels
2 egg whites, lightly beaten
1/2 cup brown suger
1-2 teaspoons cayenne pepper (add one more if you like it hot)
Preparation
Preheat the oven to 180 degrees.
Toss the walnuts in egg whites in a sealed container.
Add sugar and cayenne pepper into container and shake again until walnuts are evenly covered.
Spread the walnuts on a lightly oiled baking tray.
Bake for 12 to 15 minutes or until crisp and caramelised.
Let cool.
Ingredients
Use organic products where possible
50g wholegrain oats
50g sunflower seeds
250ml or 1 cup of boiling water
21g of fresh yeast or 2 teaspoons of sureback dry yeast
20g salt
15g white sugar
450ml or 1 3/4 cups of lukewarm water
300g or 2 cups of wholemeal spelt flour
300g or 2 cups of high grate flour
150g or 1 cup of walnut kernels, ground in food processor
Preparation
Place oats and sunflower seeds in a bowl and cover with boiling water.
Let it soak for about 20 minutes.
Take a large bowl and disolve yeast, salt and sugar in lukewarm water
Add flours, ground walnuts and soaked ingredients including the water
Use a wooden spoon and mixed to a smooth dough.
Let it rise for about 40 minutes or until the volume has approximately doubled.
Transfer into a greased or lined loaf pan.
Preheat the oven on fan heat to 200degC. Place the pan into the oven and bake for approximately 50 to 60 minutes.
Check towards the end with a knife or skewer if baked through.
Take bread out of pan and let it cool down before cutting.
Enjoy.
Ingredients
Use organic products where possible
25 to 30 green, unripe walnuts
75g sea salt
1250ml water
1000ml apple cider vinegar
Half a tablespoon of crack black pepper
Half a tablesppon of allspice
15g of crushed ginger
100g of brown suger
3 or 4 500ml jars with sealed lids or whatever jars you have collected
Preparation
Dissolve the salt in the water to make a brine. Make sure to wear some rubber gloves if you have them, because walnut juice will seriously stain your hands. Stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
Remove the walnuts and put them on a baking tray and leave them outside in the sun for a day, until they turn evenly black. Keep the brine.
Pack the walnuts into jars. Bring the leftover brine to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or cold room below 20degC for at least a month before you eat them. Kept this way they will last a year.
Enjoy.
There is also a sweet version available as topping for desserts, ice cream, etc. Have an internet search
Ingredients
Use organic products where possible
20 to 25 green, unripe walnuts
1 organic lemon
20 gram of fresh ginger
10 green cardamon pods
1 vanilla bean
2 sprigs of mint
1.5 teaspoons of fennel seeds
1.5 teaspoons of anise seeds
3 cinnamon sticks
1.5 tablespoons of gloves
2 star anise
1.4 litre of alcohol (vodka or similar with about 40%
2 cubs of brown sugar
Preparation
Wash the walnuts and cut each nut into approx. 4 to 5 slices. Make sure you wear rubber gloves. Put the sliced nuts in a large yar. I am using a 2.5 litre jar with a sealed glass lid.
Wash the lemon with hot water. Pat dry, zest it with a grater. Only use the yellow skin. Avoid the white part which is bitter.
Peel ginger and cut into slices. Crush the cardamon pods so they crack open. Split the vanilla bean lengthwise. Wash the mint and shake dry. Add lemon peel, ginger, cardamon, vanilla and mint into the jar
Add fennel seeds, anise seeds, cinnamon sticks, cloves and star anise to jar. Pour the alcohol into the jar.
Close the jar with a lid. Place the jar in a warm or sunny spot and let the mixture steep for about 6 weeks. It will slowly get darker and darker and should be almost black after 6 weeks. Shake lightly occasionally.
Use a strainer and muslim cloth to filter the mixture into a large bowl or pitcher. Filter twice. Discard the nuts and spices.
Add the sugar and stir until disolved. Pour back into the jar, seal and let it sit for another two weeks or so (if you can wait that long)
Fill into smaller, clean bottles.
The liqueur can be little bit sharp immediately after preparation. It gets mellower over time. Give it a few more weeks. If it is still too sharp, you can add a little bit of extra sugar.
Enjoy.