Grain-free, Walnut and Almond Flour Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 24

Ingredients

Two large eggs

1-1/2 cups Manzanita Manor Organics Walnut Flour

1-1/2 cups almond flour

1/2 tspn baking soda

1/2 to 3/4 cups brown sugar or coconut sugar

1/2 tspn salt

2 tspns pure vanilla extract

1/4 cup Manzanita Manor Organics Walnut Oil

2/3 cup Manzanita Manor Organics Walnuts, lightly toasted

1/2 cup butter, softened

1-1/4 cup chocolate chips

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium mixing bowl cream together the softened butter, walnut oil, and sugar. Use an electric mixer to add eggs and vanilla, mixing until incorporated.

Add the baking soda and salt. Next while the mixer is running, add flours one cup at a time, mixing well. Fold in chocolate chips and toasted walnuts with a wooden spoon.

Form dough into small rounds/balls and put on the baking sheet approximately 3 inches apart. Bake 11-13 minutes or until golden brown around the edges. Cool and store in the refrigerator.

*recipe lightly adjusted from Meaningful Eats

Flourless Walnut Cake with Fresh Figs is a 3-ingredient gluten-free cake topped with figs

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Servings: serves 8-10

Ingredients

8 ounces or 228 grams MMO Walnut flour (about 2 cups)

9 ounces or 255 grams granulated sugar (about 1-1/4 cups)

6 large eggs, at room temperature

1/4 tsp cream of tartar (optional)

Topping

Fresh figs, cut into wedges

Crushed walnuts (Try our Raw Organic Walnuts Here)

Powdered sugar

Whipped sweetened cream

Directions

Preheat oven to 350°F. Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.

Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy. Use stand up mixer fitted with the balloon attachment.

Fold our walnut flour into the mixture.

Whip the egg whites to medium peaks. (Optional – add cream of tartar to help stabilize the egg whites).

Gently fold the egg whites into the batter.

Once your batter is smooth turn into your pan and smooth out.

Bake, on a baking sheet, for about 40-45 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.

Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn’t separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.

Let cool before decorating with the figs, walnuts, and powdered sugar.

*recipe lightly adjusted from food52

Walnut Oil Recipes

If you noticed we are now offering 100% Organic Walnut Oil from our dry-farmed walnuts, you might have wondered about ways to use it in cooking and baking. Here are a few suggestions to help you get started making our super healthy walnut oil part of your cooking practice – whether you like to prepare fancy meals or would rather go for down-to-earth dishes.

Walnut Oil in Salad

For the Dressing:

 

• ¼ cup Balsamic vinegar
• ¾ cup Walnut Oil
• ½ TSP sea salt
• 1 TSP pepper
• 1 TBSP mustard
• 1 TBSP honey

 

To enhance the delightful taste of walnuts in the dressing, you can use whole or chopped walnuts in the salad. When I made a salad for Christmas, I used candied walnuts which I had heated in a pan, adding Balsamic Vinegar and honey. Apart from walnuts, my salad consisted of spinach, granny smith apples and feta cheese. If you are daring and aiming to surprise the people at your dinner party, add an uncooked, shredded beet to the salad. It will make the salad stand out amongst others due to its provocative color. This “down to earth” root vegetable will also compensate some of the flavor excitement that lies in the combination of the apples’ tartness, the sweetness of the crunchy candied walnuts, lingering in a soft bedding of sheep’s milk crumbles … Here is the whole recipe:

 

• ½ cup of candied Walnuts (½ cup of Walnuts, 1 TBSP Balsamic Vinegar, 1 TBSP honey)
• one bunch of fresh spinach
• 1 granny smith apple
• ½ cup of feta cheese
• 1 shredded beet

 

Walnut Oil sprinkled over warm dishes

If your aim is to preserve the high nutritive value of our cold pressed walnut oil, you should not use it for high temperature cooking. Yet, it is makes a tasty finishing oil when sprinkled over warm vegetable or pasta dishes. In my aunt’s garden, the mustard greens are currently taking over, so I harvested a bunch and simply steamed them along with olive oil and garlic for a few minutes. I then poured the steamed greens over a serving of cooked whole wheat spaghetti, before sprinkling some walnut oil over the dish and adding a few chopped roasted walnuts. If you want to make it fancy, you could enrich your dish by adding parmesan cheese. Myself, I very much found comfort in the down-to-earth nutty version that enhances our delightful organic walnuts in various ways and will nourish both your body and soul! Enjoy!

 

• two serving sizes of cooked whole wheat spaghetti
• one bunch of mustard greens
• two cloves of garlic
• ½ cup of walnut oil
• ½ cup of chopped walnuts
• Salt and pepper

 

Walnut Cranberry Cookies

These delicious walnut-cranberry cookies I found a couple of years ago in a German magazine which focuses on Organic Farming and wholefoods. Although the preparation is quite a mess, these cookies have been on the very top of my list of holiday cookies ever since. It is the combination of the cranberries’ softness, our crunchy super mild organic dry-farmed walnuts and the sour currant jam embedded in delicate short-crust pastry making these cookies irresistible. Instead of cranberries, you can use whatever fruit you have at home. If you are like my aunt who likes to garden and can tons of fruits and vegetables during the summer, this might be the perfect time to use up some of those dried apricots which have been sitting in your pantry for a while now and already begin to look kind of sad. In case you don’t want to use currant jam, make sure you replace it by something that has some sourness to it. Don’t replace the walnuts though – use our delicious organic certified dry farmed walnuts and enjoy!

Ingredients (makes 60 pieces)

• 1 and two thirds cups of whole wheat flour
• 5 and a half TBSP sugar
• 1 dash of salt
• 1 egg
• 4.5 oz cold butter in pieces
• 10 oz currant jam
• 1 cup chopped walnuts
• 1 cup dried cranberries
• 3 TBSP powdered sugar

Baking instructions

Mix up flour, sugar and salt. Then add the egg and pieces of butter. Form dough by using a kneading hook or your hands. Wrap the dough into plastic wrap and place it in the fridge for at least an hour.

Divide the dough in half and roll out two squares. Layer jam, walnuts and cranberries on both squares. Then roll up squares tightly. Place the pastry rolls in the fridge for 30 minutes.

Cut rolls into thin slices and place them onto papered cookie sheets. Bake cookies at 350°F for 15 minutes. Let them cool down and sprinkle with powdered sugar.

© Text Gabriele Augenstein, recipes and styling Pia Westermann

Walnut Bites

Ingredients (makes 50 pieces)

• 3 cups chopped walnuts
• ½ cup whole wheat flour
• ½ cup sugar
• 2 TBSP honey
• 14 oz condensed milk
• 2 oz butter

Baking instructions

Boil condensed milk, honey, sugar and butter in a big pot. Let it boil for four minutes, until liquid begins to thicken.

Add chopped walnuts and let the mass cool down. Stir every once in a while. Add whole wheat flour. Preheat oven to 320°F.

Use a tablespoon to set small Walnut Bites onto cookie sheets. Leave spaces between each.

Bake cookies 10-12 minutes.