Nutritional value 100g:

KJoules: 2890 kj

KCalories: 700 kcal

Proteins: 13.3 g

Carbohydrates: 6.88 g

Sugars: 3 g

Fat: 67.3 g

Saturated Fat: 6.45 g

Fiber: 6.7 g

Vit. C: 0.77 mg

Vit.E: 1.67 mg

Vit.A: 20.7 μg

Vit.D: 0.25 μg

Salt: 0.13 g

We love it all the way! We taste it sweet, salty and it is good for our palate and our health. But do we know her so well?

The walnut is an edible nut fruit that has been popular since the days of cavemen. The Cro-magnons were already using it to make oil. It was even used as a bargaining chip.

Discovering the walnut

The walnut is produced by walnut trees. This tree of the genus Juglans L., belongs to the Juglandaceae family. Its habit is majestic, its trunk smooth and clear, and its fruits are covered with a green bark called husk. The latter is also used to make walnut stain tincture. 

Walnut can be grown in a walnut grove by walnut growers and it can grow wild in the wild.

When the husk turns brown, splits open, and drops the nut to the ground, it's time to collect nuts.

The nuts are harvested from mid-September until the end of October depending on the year, region and variety.

These dry nuts can continue to air dry on shelves, for example, and will keep for a long time.

Perigord walnut

The Périgord walnut is a controlled designation of origin (since May 2002) and protected (since August 2004), which designates fresh or early walnuts, dry walnuts and walnut kernels, produced in a specific area.

The Périgord walnut is produced by farmers in several municipalities in the departments of Aveyron, Charente, Corrèze, Dordogne, Lot and Lot-et-Garonne.

Trees are planted at a density of less than 125 per hectare.

The yield is limited to four tonnes per hectare.

Bleaching nuts with bleach is prohibited.

In 2005, 4,000 hectares were in production for a harvest of 3,000 tonnes.

There are 3 kinds of Nuts:

Fresh or early walnuts: marbot or franquette varieties.

It is a nut that is harvested before maturity. It is cleared of its husk and consumed quickly.

Dry walnuts: marbot, franquette or horn varieties.

They are harvested when the husk is dry. They are put to dry on trestles or by artificial ventilation at 30 ° C.

Walnut kernels: franquette, horn and grandjean varieties.

They are extracted manually.

Walnuts, a health treasure

Walnuts are a treasure trove of health, complementing a varied, balanced diet and a healthy lifestyle. Very energetic (580kcal / 100g), it is also very rich in lipids (60%).

It provides vitamins E, B3, B5 and B6, potassium, magnesium, phosphorus, and fibers, considered, along with vitamin E, as antioxidant protective factors.

Walnuts produce a fatty oil with a high content of polyunsaturated fatty acids, mainly oleic acid (monounsaturated fatty acid), linoleic acid and linolenic acid (omega-3 essential fatty acid).

The nut has proven antioxidant properties and its consumption helps to lower blood cholesterol levels, especially its most harmful part.

Our nut recipes

Gluten and lactose free walnut kernel bread

• 500g gluten-free flour
• 30cl of lukewarm water
• 1 / 2cube of fresh baker's yeast about 21g
• walnut kernels as much as your sweet tooth in demand
• 1 teaspoon of honey
• 2 or 3 pinches of salt
• 1 tablespoon olive oil

Dissolve the baker's yeast in 10 cl of lukewarm water and let stand for 30 minutes. This will activate the ability to ferment yeasts.

In the bowl of a food processor or a large salad bowl, pour the sifted flour, honey, oil, crushed walnuts, 10 cl of water with the yeasts and add 20 cl of lukewarm water. On the rim furthest from the yeast, add the salt.

Using the hook of your robot, knead the dough until you obtain a homogeneous preparation.

If you are doing it by hand, knead the dough for a long time and firmly. This is sticky, which is quite normal for gluten-free bread dough. If you find that there is not enough water and the dough is too crumbly (which can happen depending on the flour used), add an additional 1 or 2 cl of lukewarm water.

Then place the dough in a cake mold (oiled and floured beforehand). Smooth it over the top with your fingers under lukewarm water. Score the bread lengthwise so that it swells evenly. Then let the dough rise for 1 hour in a warm place (around 36 ° C) and away from drafts.

When the dough has doubled in size, brush the top of the bread with a little olive oil. Cook for 40 to 50 minutes in an oven preheated to 180 ° C.

The bread is done when it sounds hollow when you pat the underside. It keeps fairly well for 48 hours.

Enjoy!

Glutenfree chocolate and walnut kernel cake recipe

• 300 g of walnuts
• 200 g dates
• 150g caster sugar
• 3 eggs
• 12 walnut kernels
• 1 tbsp rum

Serve with plum or apple compote.

Turn out cold onto the serving dish. Sprinkle with icing sugar and decorate with the walnut kernels.

Oil and flour a mold with rice flour (pastry mold with high edge and molded). Pour in the preparation and put in the oven for 45 minutes.

Stir in the nut / date mixture.

Beat the egg yolks and sugar to obtain a white and frothy mixture. Add the rum.

Preheat the oven to 150 ° C (th. 5). Mix the nuts with the pitted dates.

Enjoy!

Walnut ice cream recipe

• 180 g walnut kernels
• 30 cl of milk
• 20 cL of liquid cream
• 4 egg yolks
• 130 g sugar
• 1 vanilla pod

Roast the nuts for 15 minutes at 180 ° C (thermostat 6).

Meanwhile, put the milk and cream in a saucepan.

Add the vanilla pod, cut in half and scraped with the tip of a knife.

Heat to the limit of boiling.

Turn off the heat and let the vanilla infuse for 15 minutes.

Put the nuts in a bowl, drown them with a little milk from the pan and mix as finely as possible.

In a salad bowl, blanch (whisk until lightly blanched) the egg yolks with the sugar.

Remove the vanilla bean from the pot, and pour its contents over the egg yolks. Add the mixed nuts.

Return to low heat for a few minutes, stirring until thickened: the preparation should coat the spoon.

Let cool completely and turbinate.

Conclusion

You understand ! The walnut by its taste, its finesse and its vitamins, for its marriage with all types of dishes, from muesli to dessert, including snacks and salads, has seduced adults and children since prehistoric times.