New Zealand


A Cracker of a Nut

Gluten Free

On a gluten free diet you have to exclude all foods that contain gluten. It means excluding even tiny amounts of gluten from a list of all foods containing wheat, rye and barley.

Reference: 'Are You Gluten-Sensitive' Dr Rodney Ford


Most walnut products available from 'A Cracker of a Nut' are suitable for the gluten free diet. Walnut pieces, halves, paste, oil and flour are natural products without additives. The walnut flour in particular is a valuable addition to the gluten free diet. The walnut products can be used in a variety of ways:

  • Walnut oil gives a delicious nutty flavour to green salads.

  • To make a walnut dressing combine one part wine vinegar to four parts walnut oil, season to taste with salt, black pepper, French mustard, sugar and garlic.

  • Add walnut dressing to cooked leeks and top with hard boiled eggs.

  • To make a walnut vinaigrette combine equal parts of walnut oil, freshly squeezed lemon juice and runny honey.

  • Roll chocolate or cheese truffles in walnut flour or walnut chips to give them a nutty coating.

  • Add some walnut flour to cake icings to make a walnut icing, then scatter some walnut chips or walnut halves over the icing for the complete walnut texture and flavour

  • Mix walnut paste with your yoghurt or ice cream to give it a walnutty flavour.

  • Fill your celery with walnut paste and top with raisins.

  • Using some walnut flour in any microwave baking will give it a better colour.

  • Add walnut flour as a thickening to soups or gravy.


Gluten Free Recipes

Ideas and gluten-free recipes have been developed by Shirley Bradstock www.shirleyskitchen.co.nz

Walnut and date squares

1 cup walnut pieces
½ cup pitted dates
150gm walnut flour
1 tablespoon ground allspice
1/8 teaspoon mace
100gm white sugar
100gm liquid honey

Put the first five ingredients into the food processor and whiz briefly. Melt the honey and sugar together until the sugar is dissolved. Mix the two mixtures together and press into a non-stick baking tray. Press out to form a layer about 2cm high [ to about the first knuckle on your index finger]. Bake for 15 to 20 minutes.

When cooked remove from the oven and cut into serving sized pieces while it is still warm. This keeps well in airtight containers for several months.

Glazed walnuts

1 cup white sugar
2 tablespoons water
1 cup walnut pieces

Spread a sheet of baking paper onto a baking tray in preparation for the hot sugar/nut mixture.

Put the sugar into a clean, heavy bottomed pot and bring to the boil. Allow to gently boil, stirring only once or twice during this time, until the mixture begins to turn light brown. Remove from the heat and quickly stir in the walnuts. As soon as the nuts are all covered with the sugar mixture turn them out onto the baking paper and spread out to separate as much as possible. Be careful! This mixture is hot so use utensils rather than hands to do this.

Allow to cool then break into pieces. Store in an airtight container.

Walnut penuche

1½ cups white sugar
1 cup brown sugar
1/3 cup milk
1/3 cup cream
2 tablespoons butter
1 teaspoon vanilla
½ cup walnut pieces

Put the first five ingredients into a heavy bottomed pot and bring to the boil, stirring constantly until the sugar is all dissolved. Cook until the mixture is JUST beginning to change colour [light brown] then remove from the heat and stir in the vanilla and beat energetically until the mixture becomes thick and loses its gloss. Stir in the walnuts and spread into a baking pan to about the thickness of 2cm. Score while warm and cut when it is fully firm.

Walnut fritters

1 cup mashed kumara
1 cup grated carrot
2 cups walnut chips or chopped walnuts
2 cloves garlic
1 small onion
2 tablespoon chopped fresh marjoram
1 tablespoon walnut oil

pinch cayenne pepper
2 tablespoons soy sauce
2 teaspoons milk
1 egg
walnut flour for coating
cooking oil for frying or baking

Steam the sliced kumara. Mash and add the carrot, walnuts, garlic and seasonings.

Mix together the soy sauce, milk, egg and walnut oil and then add this to the other ingredients. Mix well and form into fritters. Roll each fritter in the walnut flour and fry in the cooking oil in a heavy pan. The oil should be hot to make a crunchy fritter.

Another option is to bake the fritters in a baking dish with a little cooking oil. Bake for 10 minutes in a hot oven. Turn each fritter to brown.

Walnut fritters can be eaten hot or cold. Excellent used as a finger food on a picnic. Served hot, they are delicious with a spicy sauce of chutney.