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Discover Latest #Walnut Recipes News, Articles and Videos with Contenting
Walnut Recipes News Walnuts are one of the oldest tree nuts and have been used for centuries in a variety of dishes. They are a great source of protein, fiber, and healthy fats, making them an excellent addition to any health-conscious diet. Walnuts are also incredibly versatile, and can be used in a variety of recipes from salads to desserts. Here you can find the latest news, articles, and videos about walnut recipes. Learn about new recipes, health benefits, and more.
Get FREE Loukoumades when you spend $30 - Zeus Street Greek
This week, dessert’s on us. Spend $30 or more and treat yourself to loukoumades, our golden Greek donut balls absolutely FREE. Smothered in your topping of choice and finished with a walnut crunch, they’re sticky, warm, and seriously addictive. Available exclusively for Zeus Members. Simply scan in-store or apply at checkout via the Zeus app or website. Offer valid Monday 14 July – Sunday 20 July.
Top 5 Savoury Pomegranate Recipes
Pomegranates are in season at the moment so make the most of this delicious fruit in savoury recipes. Pomegranate lamb shanks are rich and tender and you can also use lamb shoulder if that is what you have. The Cypriot grain salad is a great winter salad option. Or if you're for a new take on hummus, the pomegranate and walnut version adds a fresh twist. Moroccan beef olive briouats are perfect as a snack or starter and finally, lamb riblets are affordable, easy to make and absolutely finger licking good!
Rye and Spelt Sour Dough w/ a Rye Scald & Sprouted Sunflower Seeds and Walnuts | The Fresh Loaf
I was not originally planning on using my pullman pan for this bake, but with the high percentage of rye and spelt fresh-milled flour in this bake, there was no chance of getting this into anything else to bake.I used fresh milled Ryman Rye from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer. I used fresh-milled Ryman Rye that was not sifted.