Description
Recipes:
- Walnut milk
Let 200 g walnuts pre-soak over the night, then rinse and pour 1 litre of fresh water, blend thoroughly and strain with a cheesecloth. You can use the walnut milk for smoothies, cooking and baking, granola and the left-over walnut pieces can be used for muffin, cookies or balls dough. - Cake basis, crumb topping, crumble
Blend 100 g walnuts, 150 g oatmeal and mix everything with 6 tablespoons rice syrup and 4 tablespoons coconut oil
Use the mixture as a basis of cheesecake or other desserts or as a crumb topping on a crumble - Walnut butter
Blend 200 g slightly roasted walnuts, you can add maple syrup, vanilla extract, a pinch of salt
Can be used for pancakes or raw cookies - Pasta sauce
Walnuts taste delicious when combined with spinach or are a great ingredient in creamy mushroom sauce - Pastry
Add a handful of walnuts into the bread or roll dough - Granola
- Smoothie
- Dough or quiche filling
- Risotto or baked meals ingredient
- Tastes great when combined with cheese
Tips for walnut preparation:
- Soaking
for at least 6 hours, strain and rinse walnuts with fresh water, walnuts will be tastier and better to consume
use it for walnut milk, creams, smoothie - Roasting
Roasted walnuts have an outstanding aroma and are crispy
Roast for 5-15 minutes at 150 °C, mix occasionally
For porridge, yoghurts, salads, sweet and salt pies (quiche), for an apple pie - Walnut flour
Grind in a coffee grinder or blend in a blender
Add into doughs, creams, yoghurts, porridges and raw sweets
Composition
WALNUTS*. May contain traces of gluten and other nuts.*product of controlled organic farmingAlergens
Nuts
Storage
Do not expose to direct sunlight. Store at temperatures up to 25 °C and relative humidity up to 75 %.
