Did you know that California produces 99% of the walnuts for the United States, and 3/4 of the world supply? As we get into walnut season, we feel very fortunate to have yet another crop right in our backyard!
Mollie Stone’s was recently introduced to the uniquely delicious Red Walnuts from Sanguinetti Family Farms. The Sanguinetis have been farming for four generations out of Linden, CA in the San Joaquin Valley (considered by many to be the number one region for walnut production). Their Red Walnut is a natural cross between the red-skinned Persian walnut and the creamier traditional English walnut. They may look like a typical English walnut on the outside, but they are slightly larger and have a brightly colored red-skinned meat on the inside.
The Sanguinettis take great care in shelling the walnuts to preserve the red skin for us to enjoy. The vivid red nuts make a great raw snack, and will brighten up any dish including salads, pancakes and other baked goods. Ready to try them? Keep reading for the Sanguinetti Family’s recipe for Chocolate Raspberry Brownie Bites with Walnuts!
CHOCOLATE RASPBERRY BROWNIE BITES WITH WALNUTS
Recipe from Sanguinetti Family Farms
- 1 tablespoon butter
- 2 ounces bittersweet chocolate, chopped
- 1/3 cup unsweetened applesauce
- 1/2 cup seedless raspberry jam
- 1/2 cup packed brown sugar
- 1 egg
- 1 egg white
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/2 cup chopped Sanguinetti Family Farms Red Walnuts
In glass bowl, melt butter and chocolate in microwave, stirring once, until melted and smooth, about 1 minute.
Stir in applesauce, jam and sugar until well blended.
Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Gently stir in flour and walnuts.
Use light cooking spray to grease mini muffin pan. Spoon batter into pan, filling to top. Bake in 350F oven until tester comes out clean, about 10-12 minutes.
Let cool in pan 5 minutes; transfer to rack and cool completely. Repeat with remaining batter. Makes 24 servings.
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