Tag Archives: walnut

Walnut Applesauce Cornbread Pudding {vegan, gluten free}

10 Jun

By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

We’re deep into grilling season, which also means lots of invites to BBQs, grill-outs, and tailgates. This can be some of the best eatin’ around, but there’s more to a BBQ than just the goodies on the grill. A great meal is rounded out with delicious sides. And nothing goes better with some BBQ sauce-slathered tempeh and baked beans than cornbread pudding.

Walnut Applesauce Cornbread Pudding | xtinaluvspink.wordpress.com

This variety is loaded with cornmeal and whole corn kernels, and walnuts! Yep, walnuts lend a wonderful texture to this side dish. This recipe also happens to be vegan, gluten-free, high in protein, low in sugar and packed with fiber and healthy fats. Kind of perfect, if you ask me. Oh, and because they’re baked in individual servings, they’re done in 20 minutes, which means less time for that hot oven to be on! Also, leftovers make a delicious breakfast!

If you haven’t noticed, I’m really into adding walnuts to a variety of dishes. They impart a great flavor and are so nutritionally dense that they’re hard to pass up. Make sure you get your daily recommended amount of Omega-3 fatty acids and enjoy a quarter cup of walnuts

Walnut Applesauce Cornbread Pudding

Serves 4

  • 1/2 C cornmeal
  • 1/2 C ground oat flour
  • 1/3 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tbsp organic cane sugar
  • 1/2 C frozen corn kernels
  • 1/2 C unsweetened, natural applesauce
  • 1/2 C nondairy milk mixed with 1/2 tbsp lemon juice
  • 1 C walnut halves, chopped

Preheat oven to 350 degrees. Grease four ramekins and place on a small baking sheet.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix in the corn, applesauce, and curdled milk. Finally, fold in the chopped walnuts.

Divide batter evenly into prepared ramekins. Bake at 350 for 20 minutes. Remove and let sit 5 minutes before serving.

Leftovers? Let them cool completely before covering with foil and storing in the fridge, up to 3 days.

Walnut Applesauce Cornbread Pudding | xtinaluvspink.wordpress.com

Sponsor website & social sites:

Facebook: https://www.facebook.com/cawalnuts
Twitter: https://twitter.com/CaWalnuts
Pinterest: https://www.pinterest.com/cawalnuts/
Instagram: https://www.instagram.com/cawalnuts/ 

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Healthier Walnut Refrigerator Cookies {vegan, whole grain, egg free}

9 Jun

By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Do you remember those “refrigerator cookies” your grandma used to make? They weren’t exactly pretty, or terribly interesting as far as cookies are concerned, yet they tasted SO GOOD. My grandma packed hers with chopped walnuts, they were scented with vanilla extract, and they had the lightest brown color to them. She usually kept a tin of these cookies stocked in her fridge for when we stopped by to visit. But that’s not why they’re called refrigerator cookies – the dough for these bad boys needs to set up in the fridge like most other slice and bake cookies require.

The traditional recipe is unfortunately made up bleached flour, lots of white sugar, and too much butter. The problem here is that I always wanted to eat three, four or even five of these cookies in one sitting…not exactly a healthy choice.

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

So, to combat this issue (aka make cookies I could feel better about eating by the half dozen), I swapped out quite a few of the processed ingredients with some purer options. A combination of ground oats and whole wheat flour increase the fiber content dramatically without sacrificing flavor. I reduced the amount of sugar, and used coconut sugar instead of nutrient-void white sugar. And finally, I replaced half of the butter with coconut oil for a nutrition boost. And, of course, I added even more walnuts, the star of the show!! Yep, these treats are filled to the brim with chopped walnuts, providing a nutty flavor, some crunch, and Omega-3 fatty acids the nuts are known for.

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

The result is a cookie reminiscent of what grandma used to have waiting for your enjoyment, but with a much healthier profile. Enjoy these for yourself or bake them for a family gathering! They’re sure to please. And, check out the other great walnut recipes that are being posted this week with The Recipe Redux. There’s a link-up at the end of this post containing many delicious recipes!

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

Pro tip: serve cookies in cute bowls, rather than on a platter. They’ll look more appealing!

Healthier Walnut Refrigerator Cookies {whole grain, egg free}, adapted from Food.com

Makes 36 cookies (8 servings)

  • 1 C ground oat flour
  • 1 C whole wheat flour
  • 3/4 C coconut sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 C (1 stick) butter, softened (vegan or otherwise)
  • 1/2 C coconut oil
  • 1 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp water)
  • 1 C finely chopped walnuts (about 2 cups walnut halves)

In a large bowl, combine flours, sugar, salt and baking soda. Mix well with a wooden spoon or hand mixer.

Mix in the butter, coconut oil, extract and flax egg. Keep mixing until thoroughly combined. Finally, mix in the chopped walnuts.

Lay out three pieces of plastic wrap and form three logs of dough, about 5″ long. Wrap and refrigerate for at least two hours.

Preheat oven to 350; line two baking sheets with silpat mats or parchment paper.

Slice two logs into 12 pieces each. Lay on the baking sheets with about 1″ between each cookie.

Bake at 350 for 8-10 minutes, turning halfway through. Remove and let cool on the sheet for a few minutes before transferring to a wire rack. Repeat with remaining dough log.

Serve cooled cookies, or store in a cookie tin in the fridge (I enjoy these slightly chilled).

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

Sponsor website & social sites:

Facebook: https://www.facebook.com/cawalnuts
Twitter: https://twitter.com/CaWalnuts
Pinterest: https://www.pinterest.com/cawalnuts/
Instagram: https://www.instagram.com/cawalnuts/ 

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Raspberry Walnut Quick Bread

22 Nov

It’s the most wonderful time of the year, right? Shimmering lights, warm mugs of hot beverages, roaring fireplaces, and baked goods galore. Sometimes the comforting spices of the winter months are just what the cheer doctor ordered. But sometimes, you just need a taste of summer.

Bright blue skies filled with puffy clouds and chirping birds. A slight breeze makes the blades of grass shiver in cool air, only to be heated up by the glistening sun. Plump berries, picked fresh off the vine, are sweet and tart in your mouth.

Raspberry Walnut Quick Bread | xtinaluvspink.wordpress.com

Delight your guests this holiday season with a treat that captures the essence of summer, in taste and in memory. This month’s Recipe ReDux challenges us to bake a creative quick bread. What’s more creative than August in December? This quick bread pairs raspberries picked at the peak of freshness from my Opa’s garden, and then frozen for later use, with the hearty taste of chopped walnuts. To make it even better, this vegan loaf is made with whole wheat flour and raw oats, just the slightest amount of organic sugar, a bit each of coconut & olive oils, and some rich vanilla to round it out.

Stay happy and healthy for the holidays. Enjoy!

Raspberry Walnut Quick Bread

Makes 1 loaf

  • 1.5 C whole wheat flour
  • 1/2 C old-fashioned oats
  • 1/4 C organic cane sugar
  • 1 tsp baking soda
  • 3/4 C nondairy milk + 1 tsp lemon juice
  • 1/4 C coconut oil, melted and cooled
  • 1/4 C olive oil
  • 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water)
  • 2 tsp vanilla
  • 2 cups raspberries
  • 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease a loaf pan; set aside.

In a large bowl, whisk together all the dry ingredients.

In a medium bowl, whisk together the curdled milk, the liquid coconut oil, olive oil, gelled flax egg and vanilla. Whisk the wet into the dry.

In a separate bowl, coat the raspberries and walnuts with 2 tbsp of extra flour, to prevent them from falling to the bottom of the loaf. Fold this mixture into the batter with a spatula.

Pour the batter into your prepared loaf pan. Bake at 350 for 55 min.

Cool for at least 15 min before removing the loaf from the pan. Slice and enjoy!

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