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February 10, 2020
Walnut Torte is one of my favorite desserts to serve at dinner parties.(And I'm very lucky if I have any leftovers to have with black coffee the next day!)
7 eggs, separated (Omega-3 eggs, of course!)1/2 cup finely ground breadcrumbs*1/4 pound ground walnuts1 tsp vanilla1 1/4 cup sugarBeat egg yolks. Add sugar gradually. Stir in bread crumbs and nuts. Beat egg whites until stiff. Fold into egg yolk mixture and add vanilla.Bake in a 9 x 13 pan for 20-25 minutes at 325 degrees.Topping:1 1/2 pints whipping cream1 1/2 cups powdered sugar2 tablespoons cocoaWhip the cream until firm. Add sugar and cocoa. Spread on top of cooled torte and sprinkle with walnuts. Serves 8-10*Omega-3 TipThis recipe calls for bread crumbs but I experimented with using half bread crumbs and half flax seed meal with great results. I also made a gluten-free version for a friend with Celiac disease by using a combination of her gluten-free bread crumbs and flax seed meal.
The same cookbook that supplied me with the recipe for the Walnut Torte:The Napa Valley Walnut Cookbook by Michelle Turner has a simple and delicious recipe for a walnut butter that could easily come to replace peanut butter in my affections.4 cups walnut halves1 Tablespoon coarse salt4 tablespoons walnut oilPut the walnuts salt and oil into a food processor and pulse, stopping frequently, until the nuts are fully pulverized and creamy. I've store my butter in a dark jar and spread it on toast in the morning.
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