All posts tagged: walnuts

Apple and raisin pie with walnut crumble

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We have plenty of apples from our apple trees in the garden. I juice them, I make apple sauce, and they are of course also great for baking. And as I also have plenty of walnuts from our own tree, so this apple pie with walnut crumble is a great combo to use both of these! Attention: making this pie requires advance preparation! you need to soak the cashews for at least 6-8 hours before you can make the pie! You also need a large (especially deep) pie pan (23cm or 9 inch) – considering that about 6 to 8 apples go in it! Ingredients 1 puff pastry* For the topping 1/2 cup flour 1/3 cup brown sugar 2 tbs chopped walnuts 1/2 ts cinnamon 1/4 ts salt 6 tbs cold vegan butter For the filling 1/2 cup cashews, soaked in water for 6-8 hours (til they are very soft) 3 tbs lemon juice (this is from about 1 + 1/2 lemon) 1/4 cup plain soy yoghurt 3 tbs flour 3/4 cup sugar 1/2 ts vanille extract 3/4 ts cinnamon 1/2 ginger 1/2 …

Walnuts from our tree in the garden

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Each year, we have plenty of walnuts from the walnut tree in our garden. Although it is still a rather young tree (about 25 to 30 years old), it produces buckets and buckets full of walnuts. We don’t know what variety of walnut it is, as the tree was already in the garden when we moved here. Upon collecting the walnuts from the garden in the Fall (end of September and October), I usually place the nuts inside (heated room) for a week or two, so they can dry properly and turn them every day. Afterwards, I move them to the cellar, where it’s cool and dry. Every once in a while, I shell some walnuts and store the shelled nuts in a jar, ready for use in baking or other recipes. They need to be properly dried to store them like this, you can’t do this when you’ve freshly harvested them from the outside. I like to have some walnuts shelled and readily available, so I can just eat a handfull of them whenever I feel like it! See recipes with walnuts …

Fall and Winter harvest from our garden

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In the Fall of 2014 we had plenty of raspberries and bramberries. It’s the first year our (still rather small) fig tree produced a dozen or 2 figs! And we had buckets and buckets of walnuts from our walnut tree. I keep them in a dry place, and about 2-3 months after harvesting, I start peeling them and keep them in glass jars. Easy to have some walnuts at hand for baking, or just whenever you feel like eating some. One of our poplar trees is producing oyster mushrooms. It’s very nice to have free oyster mushrooms from the garden, but unfortunately this also means the tree is slowly dying. We had several cauliflowers. It’s already January, but we are still harvesting some vegetables from our garden. There are still some Brussels sprouts, leeks, and also kale and als some root vegetables: parsnip, root persley and red beets. And still also corn salad!

Cranberry bread with nuts and papaya

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I’ve made this bread a couple of times. It’s a rather large portion, and because the bread is rather moist (because of the berries) it does not preserve that long. But you can easily put some of it in the freezer, and save it for a later date. I’ve added both walnuts and hazelnuts last time, as I still had a handfull of hazelnuts from our garden. The walnuts are also from our own tree in the garden 🙂 I wish I could say the cranberries are also from our garden, but alas, the birds have eaten most of those 😉 I also added some dried papaya, but you can easily replace this with some other dried berries or fruits, or leave this out altogether. Ingredients cranberry bread with nuts and papaya (vegan) 1 tbs ground flaxseed 3 tbs water 1/4 cup vegan butter – melted and cooled 1 ts vanille extract 1 cup orange juice 1 cup soy milk or almond milk 4 cups all purpose flour 1 cup sugar 4 ts baking powder 1/2 ts …

Cranberry orange muffins

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Cranberry time! Lots of fresh cranberries in the shops available now (tip: freeze some so you have them available later as well).  We have plenty of walnuts from a walnut tree in our garden, so I like adding chopped walnuts to baking goods. I wish I could say the cranberries are also home grown, but unfortunately our cranberries only produced a handfull of small berries. Ingredients cranberry orange muffins (vegan) 1 1/2 cups all-purpose flower 1 1/4 ts baking powder 1 ts baking soda 1/2 ts salt 1/2 cup sugar 2 ts orange zest 3/4 cup fresh orange juice 1/3 cup canola oil 1 ts vanille extract 1 1/4 cup chopped cranberries 1/2 cup chopped walnuts (optional) some sugar for sprinkling on top (optional) Preparation Preheat the oven to 190° (375°). Slightly grease the holes of a muffin tin (12 muffins) with some canola oil. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. In another bowl, mix the ‘wet’ ingredients: sugar, zest, orange juice, oil and vanilla extract. Mix the …