Our Favorite Desserts & Nuts
RECIPE OF THE MONTH: Apple Walnut Strudel with Vanilla Ice Cream
Walnut Butter Cake Recipe
Makes 2 mini loaves or 1 regular loaf or a 6″ round cake
Prep Time: 15 Minutes | Cook Time: 45 Minutes
Source: Sonia Nasi Lemak Lover
110g (4 oz) all-purpose flour
1 teaspoon baking powder
125g (4.5 oz or slightly more than 1 stick) salted butter, room temp
1 teaspoon vanilla extract
80g (3 oz) fine sugar
2 large eggs
2 tablespoons milk
60g (2 oz) walnut, processed in a food processor until fine
30g (1 oz) whole walnut, for topping
Grease the baking pan with butter. Sift the flour and baking powder, set aside
Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream well until well combined before adding another one.
Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on top.
Chocolate Cacao Bars
Do you ever have one of those days when you just need chocolate… and not just a piece of chocolate, but a rich, dense, chocolate-y type treat, like cake or a brownie? Well, yesterday was just one of those days for me. I didn’t feel like banana bread or a flour-based treat, but I wanted something that would be chewy, flavourful, and not too sweet. On top of all this, I knew I had a fresh bag of pecans that I wanted to add to the mix and create some cacao-nut treat with caramel-y undertones. The result I ended up with was exactly what I was craving – a combination of pecan and black walnut butter, with a whole cup of cacao powder and dates to bring that caramel sweetness I was looking for. I added some chopped black walnuts (although regular walnuts will work perfectly fine as well, black walnuts just add a little something-something) and puffed quinoa for added crunch. This recipe is definitely a keeper – evidenced by my sharing here – and I really hope you try it out. On top of being absolutely delicious, it is loaded with HDL-boosting ingredients, completely vegan and gluten-free. I do warn you, they are addictive, so good luck stopping with just one.
2 cups pecans + 0.5 cup black walnut (or regular walnuts)
0.5 cup black walnut (or regular walnuts)
15 Medjool dates
2 tbsp maple syrup
1 cup cacao powder
2 cups puffed quinoa (or millet or rice)
1. Roast pecans and (black) walnuts at 300 F for 30 minutes.
(not mandatory, but I find roasting adds more depth to the flavour)
2. process the 2 cups of pecans and 1/2 cup of walnuts into nut butter
3. add the dates and continue processing until smooth
4. add the maple syrup
5. add cacao powder and process until smooth
6. add black walnuts and let them process for a little to make them
into smaller pieces
7. add the puffed quinoa and pulse a couple of times to mix them in,
but not too long so that they are not completely broken up and processed*
8. transfer mixture into a square pan and pat down
9. refrigerate until firm
*note: the mixture might seem like it does not stick together much, but it will once cooled
** good luck eating just one - thanks to -
Quinoa Berry Granola
Hay House Recipes & Judy Daniluk - Judy created this recipe so everyone can enjoy the goodness of quinoa, even when they’re crazy busy in the morning. Overly sweet commercial granola is full of fat and sugar. Here, dried fruit is the main event. If you have a nut sensitivity, swap pumpkin seeds for the nuts. This granola tastes great on top of stewed apples.
1 large, ripe banana
2 tbsp tahini
1⁄2 tsp pure vanilla extract
2 tbsp honey
2 cups rolled quinoa flakes
3⁄4 cup chopped almonds or hazelnuts
2 tsp cinnamon
1⁄2 tsp nutmeg
1⁄2 tsp cardamom
1 tbsp ground flaxseeds
1⁄2 cup dried cranberries, apple juice sweetened
1⁄2 cup goji berries
1. Preheat oven to 275°F.
2. Mash banana in a large bowl with a fork. Add tahini, vanilla, and honey, and stir to combine.
3. Add nuts and spices into wet mixture. Stir until combined and spread onto a parchment-lined baking sheet, breaking up large clumps with your fingers to ensure even cooking.
4. Bake for 45 minutes to 1 hour (or longer if you have a cool oven). Stir every 15 minutes to ensure even browning. The granola is done when it starts to crisp up and nuts are getting toasty.
5. Remove granola from oven and stir in flaxseeds and dried berries. Allow granola to cool completely on pan before transferring to an airtight container. It will get crunchy as it cools.
Makes 8 servings.