Insecticide Free Walnuts

$28.99/per kilo

Looking for a brain boost? Add walnuts to your whole foods diet! They have a trio of nutrients that will fire up the foggiest of brains.

Walnuts are a whole foods staple for their mild flavour, crunchy texture and versatility. Top your salads, yogurts & add to your baking. 

 

Product of Australia

 

HEALTH BENEFITS:

Walnuts are in the tree nut family, of which they are the ‘king’, because of their incredible health benefits.

 

  • Help reduce the risk of prostate & breast cancer
  • Benefits those with heart conditions thanks to the amino acid l-arginine
  • Weight control – associated with increased satiety 
  • Improved reproductive health in men
  • Contain vitamin E, folate, melatonin, omega-3 fats, and antioxidants for brain health
  • Shown to improve metabolic parameters in people with type 2 diabetes.

 

NUTRITION:

Walnuts' are impressive with their lineup of unique and powerful antioxidants. And just 1/4 cup of walnuts provides more than 100% of the daily recommended value of plant-based omega-3 fats.

They're also rich in:

  • Vitamin E, folate & melatonin
  • Omega-3 fatty acids & copper
  • Manganese, biotin & molybdenum

 

USE IT!

Only a handful of walnuts are needed for that nutrition hit, so they make for a great healthy snack! They're also great in

  • Grain dishes & pastas
  • Salads
  • Grind them up for delicious dips & spreads
  • Pair them with vanilla, cloves and cinnamon for tasty desserts

 

 

RECIPE:

Zucchini Walnut Bread

 

Ingredients:

  • ¾ cup whole-grain flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large egg whites, at room temperature (see Tip)
  • 1 cup organic sugar, or ½ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • ¼ teaspoon lemon extract, (optional)
  • 1 cup grated zucchini, lightly packed (about 8 ounces)
  • 2 tablespoons chopped walnuts

 

Method:

 

  • Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
  • Whisk whole-grain flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  • Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl.
  • Stir in zucchini. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula.
  • Fold in walnuts. Do not overmix.
  • Transfer the batter to the prepared pans.
  • Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

 

Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.

 


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