When it comes to baking, cakes, cookies and brownies may be the familiar favorites, but there’s a whole world of delicious possibilities beyond themFrom savory flatbreads and rustic vegetable tarts to comforting fruit crisps, baking offers endless opportunities to experiment with flavours, textures and ingredientsWith their distinctive nutty flavour, satisfying crunch, plant-based omega-3 ALA goodness and versatility across sweet and savory creations, California walnuts make a delightful addition to both everyday bakes and special occasionsWhether you’re looking to try something new in the kitchen or add a creative twist to your favorites, these three recipes offer plenty of inspiration to think beyond the usual bake.
California Walnut and Beet Flatbread
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Dressing and Flatbread
Ingredients
Dressing
¼ cup fresh basil leaves, torn
2½ tablespoon olive oil
1½ tablespoon white wine vinegar
2 teaspoon shallots, chopped
½ teaspoon Dijon mustard
Flatbread
2 medium beets, stem ends trimmed
2 pieces naan bread
170gm fresh mozzarella cheese, torn into ½-inch pieces
½ cup California walnuts, roughly chopped and divided
½ cup arugula
¼ cup soft goat cheese, crumbled
Freshly grated lemon zest
Preparations
1Place all dressing ingredients in a small blender and process until smooth(May be prepared several days in advance and stored in a covered container in the refrigerator.)
2Preheat oven to 250°CWrap each beet in foil, folding over the top and sides but leaving room for air to circulatePlace on a small baking sheet and cook for 1 hour or until beets are tenderWhen cool enough to handle, remove peels and thinly slice.
3To prepare flatbread, line 2 medium baking sheets with parchment paperPlace naan bread on baking sheets and top with equal amounts of mozzarella cheeseSprinkle with about half of the walnuts and bake for 10 minutesRemove from oven and let cool slightly.
4Layer beets over the top and drizzle with about half of the dressingTop with equal amounts of arugula, goat cheese and remaining walnutsFinish with lemon zest.
5Cut into wedges or squares and serve with remaining dressing.
Walnut Oat and Fruit Crisp with Walnut Cream
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Fruit Filling and Walnut Oat Topping
Ingredients
California Walnut Cream
½ cup California walnuts
¼ cup water, room temperature
2 tablespoon light brown sugar
Pinch of kosher salt
Fruit Filling
4 cups mixed stone fruit (peaches, nectarines, plums), fresh or frozen, sliced
¼ cup light brown sugar
2 tablespoon all-purpose flour
1 tablespoon freshly squeezed lemon juice
Pinch of kosher salt
Walnut Oat Topping
½ cup California walnuts, finely chopped
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup light brown sugar
Pinch of kosher salt
4 tablespoon unsalted butter, cold and cubed
Preparations
1Make your walnut creamCombine walnuts, water, brown sugar, and salt in a high-speed or professional blender.
2Start the blender on low, then quickly increase the speed to the highest speed.
3Blend 3-5 minutes until a very smooth consistency, scraping sides as necessary.
4Cool over an ice bath, then transfer to a containerSet aside in the fridge until ready to useWalnut cream can be stored in the refrigerator for up to 3-5 days.
5Preheat your oven to 180°CIn a medium cast-iron skillet or baking dish, toss together your stone fruit, brown sugar, flour, lemon juice, and saltSet aside.
6In a separate mixing bowl, toss walnuts, flour, oats, brown sugar, and salt togetherAdd butter and mix together until your topping gets crumbly.
7Sprinkle your walnut oat topping over the fruit filling and transfer to the oven to bake for 45 to 50 minutes, until the fruit is bubbly and soft, and the walnut oat topping has a golden hue.
8Once your crisp is fully cooked, spoon it into bowls and top with the cold walnut cream.
Walnut Ricotta Tart with Roasted Veggies
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Walnut Ricotta Tart with Roasted Veggies
Ingredients
1 cup whole-milk ricotta cheese
½ cup California walnuts, toasted and finely chopped, divided
1 small garlic clove
Kosher salt and freshly ground black pepper, to taste
220gm sheet puff pastry, thawed
1 egg, beaten
1 tablespoon water
2 large red heirloom tomatoes, sliced
1 medium yellow squash, thinly sliced
2 tablespoon extra-virgin olive oil
Fresh basil leaves, for garnish
Preparations
1Preheat your oven to 200°C.
2In a food processor, blend your ricotta with ¼ cup of your walnuts, garlic, salt, and pepper until smooth.
3Roll out the puff pastry to 10×14 inches and about ⅛-inch thickScore a 1-inch border with a knifeTransfer puff pastry to a baking sheet lined with parchment paper.
4In a small bowl, crack your egg and add your waterWhisk with a fork until completely combinedBrush the edges of the puff pastry with your egg wash.
5Spread the walnut ricotta inside the border of the puff pastryThen, layer the tomatoes and squash in the centerSeason the tomatoes and zucchini with salt and pepper and drizzle with extra-virgin olive oil.
6Transfer to the oven to bake for 20 to 25 minutes until golden, puffed, and the tomatoes are jammy, and the zucchini is cooked.
7Remove from the ovenTop with your remaining ¼ cup of walnuts and basil leavesSlice into squares and serve.
