We all know that California Walnuts are delicious in cakes and desserts, but walnuts also make the perfect ingredient in savoury bakes too.
Why not try baking these delicious Cheese, Leek & California Walnut Flapjacks, tasty Bacon & California Walnut Cornbread, comforting California Walnut Garlic Bread and easy California Walnut & Goats Cheese Palmiers.
Here are just a few reasons to use California Walnuts in your baking:
- California Walnuts are deliciously mild and creamy, making them the perfect ingredient for baking
- Walnuts are also the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g (one handful)
- One handful also offers 4.4g of protein and 1.4g of fibre[1].
So why not try these savoury bakes and discover how California Walnuts are not just for sweet treats.
Top tip: for the best tasting walnuts, store your California Walnuts in the fridge once the pack is open.
California Walnut Recipes – Cheese, Leek & California Walnut Flapjacks
Serving: 9 People Cooking time: 25 – 30 Min
Ingredients
- 50g butter
- 1 leek, diced
- 200g oats
- 75g California Walnuts, roughly chopped
- 1 large carrot, grated
- 2 tbsp mixed seeds
- 125g vegetarian Cheddar, grated
- 2 large eggs, beaten
Preparations
Preheat the oven to 200oC, gas mark 6. Grease and line a 22cm square tin.
Melt the butter in a frying pan and fry the leek for 3 minutes until softened. Mix into the oats with the California Walnuts, carrot, seeds, Cheddar and eggs, season. Press into the tin and bake for 25-30 minutes until golden.
Allow to cool slightly before cutting into 9 squares
California Walnut Recipes – Bacon & California Walnut Cornbread
Serving: 8 People
Ingredients
- 1 tbsp olive oil
- 4 rashers smoked back bacon diced
- 150g polenta
- 150g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 medium egg
- 284 ml tub buttermilk
- 50g butter melted
- 195g can sweetcorn drained
- 100g California Walnuts roughly chopped, plus 25g walnuts
- 75g mature Cheddar cheese grated
Instructions
Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin.
Heat the oil and fry the bacon in a small frying pan for 3-4 minutes until golden, allow to cool and drain if needed.
Meanwhile, mix together the polenta, flour, ½ tsp salt and the raising agents in a large bowl. Mix the egg, buttermilk and melted butter together and stir into the dry ingredients. Stir in the cooked bacon, sweetcorn, 100g California Walnuts and cheese. Spoon into the prepared tin and sprinkle with remaining roughly chopped walnuts, bake for 45 minutes until golden and a skewer comes out clean. Cool slightly before removing from the tin.
Cooks tip
Great served warm with soup or cold leftover Christmas meats.
California Walnut Recipes – California Walnut Garlic Bread
Serving: 6 People
Ingredients
- 1 French baguette
- 100g butter, softened
- 4 cloves garlic, crushed
- ½ x 25g pack parsley, finely chopped
- 50g California Walnuts, finely chopped
Preparations
Preheat the oven to 200oC, gas mark 6.
Cut the baguette in half and with each half, make deep slits diagonally at 2cm intervals making sure not to cut all the way through. Place each on a large piece of foil.
Blend together the butter, garlic, parsley and California Walnuts, season and spread into the slits. Wrap loosely in foil and place both on a large baking tray.
Bake for 10 minutes, unwrap the foil to expose the top of the bread and cook for a further 10 minutes until golden and the butter has melted.
California Walnut Recipes – California Walnut & Goats Cheese Palmiers
Serving: 24 People Cooking time: 15 – 18 Min
Ingredients
- 320g pack puff pastry sheet
- 125g soft goat’s cheese
- ½ red pepper, finely diced
- 75g California Walnuts, finely chopped
- 1 tbsp chopped chives
Preparations
Preheat the oven to 220oC, gas mark 7. Line 2 large baking trays with baking parchment.
Unroll the pastry keeping it on the paper. Spread with the goat’s cheese and sprinkle over the pepper, California Walnuts and chives, season.
With the long side closest to you, roll up the pastry until you reach the centre. Turn the pastry around so the other long edge is closest to you and repeat so the 2 rolls meet in the middle. Cut into 24 slices and place on the baking trays. Bake for 15-18 minutes until golden.