National Walnut Day: delicious nut snacks that you can pair with your tea

National Walnut Day is celebrated on May 17 every year in the United States. A storehouse of wonderful nutrients, walnuts have more antioxidants than any other nut. Rich in fiber, vitamins, minerals, protein, magnesium and folate, regular consumption of nuts is associated with better cardiovascular health, reduces the risk of brain disorders such as Parkinson’s disease, stroke, depression and the risk of diabetes . There are a variety of ways one can incorporate nuts into their diet. Soaking them can multiply their benefits as the process improves their digestibility and nutrient availability according to experts. Healthy doesn’t have to be boring and you can also make delicious desserts or tea time snacks with nuts. (Read also: Nuts can boost brain power; know all the benefits, how to consume them)

National Walnut Day is celebrated on May 17 each year in the United States.

Here are 3 great nut recipes:

1. Banana Nut Bread

(Recipe by Chef Sunil Singh, Blue Bop)


1 cup walnut halves and pieces

1 cup mashed ripe bananas (4 or 5 very ripe bananas)

cup of neutral oil (organic vegetable, canola or grapeseed)

2/3 cup light brown sugar

2 large eggs (or flax eggs for vegans)

2 teaspoons of vanilla extract

1 cup all-purpose flour

cup of wholemeal flour

1 teaspoon of baking soda

1 teaspoon cinnamon

teaspoon of all spices

teaspoon kosher salt


– Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch skillet.

– Toast the walnuts: put the walnuts in a dry pan (no oil) over medium heat. Heat, shaking the pan and stirring frequently with a wooden spoon, until the nuts are fragrant and slightly darker, about 4 to 5 minutes. Immediately remove from the heat and transfer to a plate to stop the cooking. Then chop the walnuts – it should be enough for about a cup.

– Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 cup. Beat in the oil, brown sugar, egg and vanilla extract.

– Mix the all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice, and kosher salt in a separate bowl. Gradually mix the wet ingredients into the dry ingredients with a spatula, being careful not to over mix. Gently fold into the nut cup.

– Bake: Pour the batter into the pan and top with the remaining cup of chopped nuts. Bake for 45 minutes, then add aluminum foil liberally on top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees) — the exact time will depend on the size of the pan.

– Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve hot or at room temperature.

Storage Info: Bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days or frozen for 3 months (cut into pieces and wrap in plastic, then in a freezer-safe bag or container) .

2. Rocky Road Brownies

(Recipe by Chef Rachel Goenka, The Sassy Spoon)


cup (113 g) of butter, melted and then cooled

2 large eggs, at room temperature

1 teaspoon of vanilla

1 cup (200 g) of granulated sugar

cup (40 g) of unsweetened cocoa powder, sieved

cup (64 g) of all-purpose flour

teaspoon of salt

teaspoon of baking powder

1 cup of mini marshmallows

cup of chopped walnuts

1 cup of chocolate chips


– Preheat the oven to 350F.

– Melt the butter and set it aside to cool slightly.

– In a medium bowl, beat two eggs with the vanilla.

– Add the sugar, cocoa powder, flour, salt and baking powder and mix gently.

– Stir the melted butter into the brownie mixture until the butter is fully incorporated.

– Spread the batter into a prepared 8-inch square pan.

– Bake 18-22 minutes.

– Remove from oven and add chocolate chips, marshmallows and nuts

– Cook until the chocolate is shiny and the marshmallows puffy

3. Chocolate fondant with caramelized nuts

(Recipe by Chef Hiren, Millo Mumbai)


Dark chocolate cake – 150 gr

Callebaut dark chocolate – 200 gr

Cream – 200 g

Butter – 100 g

Sugar 400 g

To make the fudge:

Chocolate – 200 g

Cream – 200 g

Butter – 100 g

Sugar 400 g

Walnuts – 250 gr


Take the chocolate and bring it to room temperature.

Add the cream to the melted chocolate.

Heat and then add the butter.

Blend it to bring it to room temperature.

For the nuts:

Melt the sugar until it forms a golden color and add the nuts.

After mixing, spread it on a table and let it cool.

Once cooled, break it into small pieces and add the fondant on top.

During assembly:

Crumble the dark chocolate cake.

Add the chocolate sauce.

Add fondant.

Finally lay the crumbled walnuts on top of the fondant.

Reheat it before serving.

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