Brown Butter Baklava Spread

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time. 

This is easy and delicious recipe is inspired by the flavors in baklava, a traditional rich dessert made of filo layered with chopped nuts and syrup. The original dessert originates from the Ottoman Empire; you can typically find it served at Greek restaurants. As a spread, baklava can be stirred into oatmeal or layered onto fruits and vegetables. If this recipe gets you to eat more fruits, veggies, or whole grains, I call that a win! As indulgent as it tastes, the walnuts in this recipe make it a nutritious snack choice. Walnuts provide important components of a healthy diet – an ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein, and 2 grams of fiber to keep you feeling full. Read more about walnut nutrition here.

If you have any qualms about enjoying this delicious brown butter baklava spread, think back to this chart and indulge happily:

California Walnuts ALA Chart

Yum!

Baklava Butter

Baklava Spread

  • Servings: 4
  • Difficulty: easy
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An indulgent and flavorful dessert spread to enjoy with fresh fruit, toast, or even celery sticks!

Ingredients

  • 1 cup walnut halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees. Place the walnuts in a single layer on a baking sheet. Toast for 8-10 minutes, or until fragrant but not dark. Allow to cool completely.
  2. While the walnuts cool, heat the butter in a small saucepan until bubbling and beginning to turn golden brown. Do not burn; remove from heat once the butter is fragrant.
  3. Place the walnuts, browned butter, honey, cinnamon, vanilla, and salt in a food processor. Process until the mixture becomes a thick, chunky nut butter. Serve with toasted bread, apple slices, or celery. Alternatively, stir it into oatmeal or leftover quinoa heated with milk.

Here it is on toast:

Baklava Sread on Toast

And here it is stirred into quinoa porridge! It’s easier to make than you think- just heat 1 cup of leftover cooked quinoa with 1/2 cup milk of choice and stir in a heaping spoonful of baklava butter.

Quinoa Walnut Porridge

Are you loving these walnut recipes? Check out more ideas below!

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Blueberry Walnut Coffee Cake

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time. 

One of my favorite cakes is clafoutis because it’s simple to make and healthy enough to eat for breakfast if you use nutritious ingredients! Clafoutis is a cake made with fruit and pancake-like batter dusted with powdered sugar. Traditional French clafoutis features black cherries lined in a buttered dish topped with batter. Similar cakes that use different types pf fruit are technically called flaugnarde. In this blueberry walnut flaugnarde cake recipe, walnut meal elevates the flavor and nutrition profile of the recipe. Did you know that just an ounce of walnuts provides 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein, and 2 grams of fiber to keep you feeling full? I was surprised, too! I was even more surprised to discover that walnuts are the ONLY nut that’s a significant source of omega-3 fatty acids. Each serving of this cake packs antioxidants from the blueberries and a full serving of walnuts. Enjoy!

Blueberry Walnut Cake

Blueberry Walnut Coffee Cake

  • Servings: 6
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A hearty, nutty variation of the traditional French clafoutis cake

Ingredients

  • 1 1/2 cup walnut halves
  • 1 stick (8 tablespoons) unsalted butter, room temperature, set aside 1 tablespoon
  • 3 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup whole wheat pastry flour, set aside 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces fresh blueberries
  • Cooking spray
  • Powdered sugar, whipped cream, additional blueberries, and/or chopped walnuts for topping

Directions

  1. Preheat the oven to 350 degrees. Arrange the walnuts in a single layer on a baking sheet and toast for 8-10 minutes, or until fragrant but not dark. Set aside and allow to cool completely.
  2. Grease a 9-inch pie plate with 1 tablespoon of butter and sprinkle with 2 tablespoons of flour and set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  3. Pulse the cooled walnuts in a food processor to make walnut meal. It should resemble sand. Whisk together the walnut meal, flour, baking powder, and salt in a medium mixing bowl. With the mixer on low, slowly blend in the flour mixture. Do not overmix.
  4. Using a rubber spatula, gently fold all but 1/2 cup of the blueberries into the batter.  Transfer the batter to the pie plate. Top with remaining 1/2 cup of blueberries. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Allow to cool 10 minutes before topping with powdered sugar, etc. before serving.

Blueberry Walnut Cake Slice

I like this cake served lukewarm with a bit of powdered sugar and whipped cream on top! To store it, allow to cool completely at room temperature and then cover with plastic wrap. It will keep in the fridge for a few days. If you wrap each individual piece in plastic wrap and then aluminum foil, it will keep in the freezer for a couple of months.

Blueberry Walnut Coffee Cake

If you like this recipe, you’ll love the other walnut recipes in the linkup at the bottom of this page!