Walnuts are versatile and can be used as a snack, a meat crumb, or raw or candied in a salad. They are also great for sweets including biscuits, slices & smoothies. Walnuts can be incorporated into almost any meal! Our range of recipes will help you on your way
Pears
4-5 large pears
juice of 1/2 lemon
2 tablespoons brown sugar
1 tablespoon corn flour
2 teaspoons vanilla essence / paste
Crumble
90g flour
40g rolled oats (1/3 cup)
1/4 cup caster sugar (50g)
1/2 teaspoon salt
100g unsalted butter, cubed
70g dark chocolate
100g walnuts, roughly chopped (3/4 cup)
2 1/2 cups walnuts
4 tablespoons brown sugar
2 tablespoons tahini
2 tablespoons olive oil
1/2 teaspoon whole cumin seeds, crushed in mortar and pestle
1 teaspoon whole coriander seeds, crushed in a mortar and pestle
1 teaspoon Aleppo pepper
1/2 teaspoon salt
fresh thyme sprigs
200g Comte cheese
fresh honeycomb
fresh bread or crackers to serve
Granola
2 cups walnuts
2 cups oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup flaxseeds
1 cup puffed quinoa, rice or amaranth
2 tablespoons maple syrup
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla essence or paste
1/2 cup coconut flakes/shards
Roast strawberries
2 punnets of strawberries
Juice of 1 orange
1 tablespoon maple syrup
1 teaspoon vanilla essence or paste
Brioche dough
125g unsalted butter
250ml whole milk (1 cup)
2 teaspoons instant yeast
2 large eggs
50g caster sugar (1/4 cup)
1 teaspoon salt
475g plain flour
1 egg + 1 tbsp milk to brush
Sticky cinnamon walnut filling
100g walnuts, roasted and finely chopped (3/4 cup)
110g brown sugar (1/2 cup)
2 tablespoons maple syrup
1 1/2 tablespoons cinnamon
65g melted butter
Cream cheese frosting
60g full fat cream cheese, at room temperature…
130g butter
140g brown sugar
40g caster sugar
1 egg
1 teaspoon vanilla essence or paste
185g plain flour
1/2 tsp baking soda
1/2 teaspoon salt
80g walnuts, toasted and roughly chopped
130g dark chocolate, roughly chopped
Base
160g plain flour (1 1/4 cups)
3/4 teaspoon salt
65g caster sugar (1/3 cup)
145g unsalted butter, cold, cubed
Walnut frangipane
130g walnuts
1 tablespoon plain flour
1/4 teaspoon salt
90g caster sugar
70g unsalted butter
1 large egg
1 teaspoon vanilla essence or paste
1 teaspoon lemon zest
1 1/2 cups raspberries, fresh or frozen
icing sugar to dust
1 1/2 cups Aussie walnuts, shelled
1/4 cup sugar (the plain white granulated kind)
50g unsalted butter
Heat a medium frying pan over medium heat, add 1/4 cup granulated sugar…
Serves 2 as a main or 4 as a side.
1 cup cooked chickpeas (canned is fine)
2 endives, leaves washed and separated
1 pear, quartered
4 mini zucchini (with flowers a bonus!)
1/2 lemon, freshly squeezed
Salt and pepper to taste.
4 tbsp good-quality extra virgin olive oil
1/2 cup Australian walnuts
1/4 cup crumbled feta or goats cheese
Thai basil (or straight-up basil) to garnish.
In a large salad bowl, add the chickpeas, leaves, pear and zucchini…
Serves 1-2 as a snack
2 rice cakes
2 tsp walnut butter
1/2 large banana, sliced
Pinch sea salt flakes, to taste
Crushed Australian walnuts and black chia seeds to garnish
Spread the nut butter across the rice cakes…
Serves 2-4 as a side dish
750g dutch carrots, tops removed
2 tbsp olive oil
Salt and pepper
2 tbsp honey.
For the candied Walnuts:
Date syrup or local honey
Pinch sea salt flakes
Garnish:
2 tsp sesame seeds
2 tbsp pepitas
2 tbsp dried sour cherries
Micro herbs of choice (or reserved carrot tops)
Start by pre-heating the oven to 180 degrees celsius…