Finding an energy-dense food that is not only rich in fibre and omega-3 fats but also contains higher amounts of antioxidants than most other foods and could improve brain health, sounds like a valuable addition to our diet. If we aren’t allergic, we can gain these benefits by adding walnuts to our diet.
Even though walnuts are rich in calories, studies indicate that they don’t increase obesity risk when replacing other foods in your diet… [and they] are the only nuts that contain significant amounts of Alpha Linoleic Acid or ALA. ALA is considered especially beneficial for heart health. It also helps reduce inflammation and improve the composition of blood fats.https://www.ncbi.nlm.nih.gov/pubmed/15514264
If you don’t like simply snacking on Walnuts, and there is only so much Waldorf Salad you can eat, incorporate walnuts in a sweet baked delight such as Streusel Cake.
Streusal Cake Recipes
- 113g Butter
- 198g Sugar
- 2 Eggs
- 240g Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 227g Yogurt
- 2 tsp Vanilla
Streusel Mix Topping
- 100g Sugar – I used a mix of brown and fine white sugar
- 2tsp Cinnamon
- Minimum of 1/2 cup of Walnuts, chopped
Prepare a 8 inch bundt pan or 9″x9″ pan and pre-heat oven to 350F – 175 C
Cream together room temperature butter with the sugar, eggs and vanilla.
Mix together dry ingredients in a separate bowl.
Fold flour mixture into the creamed butter, alternating flour and yogurt until well mixed.
Spoon half of the batter into a prepared pan, sprinkle with half of the streusel and cover with remaining batter.
Sprinkle remaining streusel on top. *(I omitted this step)
Bake at 350F for 30 to 40 minutes or until cooked through.
Cool in the tin for 10 minutes before turning out.
Variations to the Recipe:
I am going to increase the ratio of brown sugar to white sugar in the streusel topping mix and put in a thin layer in the bundt pan first, before adding the cake batter. That way, the cake will turn out with a streusel topping insitu.
I used a mix of fermented kefir and vanilla yoghurt, and it worked fine, so I am pretty confident any yoghurt, or even sour cream, will work with this recipe.
Here is how my variation turned out. Simply Delicious.
For full enjoyment, break out a gourmet leaf tea to accompany like this Royal Ritz flavour from The Tea Centre.
Thanks to Sandy for her recipe which was originally sourced from King Arthur’s Flour.
Linking to a Virtualteaparty over at Su’s blog