A Case Study from the California Walnut Commission on Red Truck Bakery.
Red Truck Bakery in Piedmont, Virginia, loves developing new bakery food recipes with California Walnuts. It’s an ingredient that Brian Noyes, owner, proprietor and baker-in-chief of Red Truck Bakery, knows well.
When he was young, Noyes lived in Oakdale, Calif., a fertile farming area in the San Jacinto River Basin that is abundant with walnut trees. Growing up, walnuts were a staple food, and played a starring role in the family’s Persimmon Cookies, which were his favorite. His grandmother had a persimmon tree, would harvest the fruit, mash it up and make big, puffy, spicy Christmas cookies full of chunky walnuts, raisins and Christmas spices.
It’s just one of the walnut-filled recipes that has stood the test of time and not only made it onto Red Truck Bakery’s shelves, but also in Noyes’ book, the Red Truck Bakery Cookbook Gold-Standard Recipes from America’s Favorite Rural Bakery. The cookbook showcases versatile ways walnuts can be used in a variety of baked and sweet goods.
The California Walnut Commission spoke with Noyes about his love of walnuts and how he uses them in a wide range of baked goods at Red Truck Bakery. We picked five of our favorite made-with-walnut recipes and asked Brian to tell us more about each.
Persimmon Cookies
“I can’t think of something that would work as well as walnuts for this cookie.” — Brian Noyes
Persimmons that last through the first frost are more flavorful, Noyes says. Once they ripen and get mushy and fleshy, they’re perfect to combine with raisins, allspice and cloves to impart a Christmas flavor. Persimmon cookies would be an airy puff ball, but add walnuts and you get texture, bulk and crunch and a heartier cookie.
Uncle Stan’s Harvest Wheat Bread
“It’s a good multigrain whole wheat bread, and it needed a big, bulky crunch, so we put in walnuts.” — Brian Noyes
Noyes’ only uncle, who lived in Tampa, was the inspiration for this Harvest Wheat Bread, among others. After over a year of tinkering, this sourdough bread recipe was perfected with walnuts, golden raisins and dried cranberries. It’s an excellent bread for breakfast toasting, chicken salad sandwiches, and the texture of walnuts really makes this bread special.
Red Truck Bakery Granola
“The walnuts keep the granola more chunky, satisfying and healthy.” — Brian Noyes
After saving granola recipe notes as an art director at the Washington Post, Noyes took to his kitchen to perfect the formula. He knew that chunks were a big part of what worked in a great granola, but many of the chunks in granola eventually break down into small pieces. Not walnuts. Honey, ground cinnamon, dried cherries and chopped dried dates finish off this recipe. Noyes calls this granola his business card for hikers who come by his bakery.
Flourless Italian Walnut Cake
“It’s a cake that gets a nice, crisp skin on it with two cups of walnuts.” — Brian Noyes
When Noyes was testing recipes, he liked the idea of a cake that didn’t have flour or a traditional leavening agent. Walnuts, egg whites, sugar and a pinch of sea salt is it for this recipe. You build the base, fold the whipped egg whites in gently, leaving an airy, rich cake that is simple and delicious.
Mom’s Walnut Chews
“A bar like a brownie, these are a remarkable treat punctuated with plenty of walnuts.” — Brian Noyes
One of Noyes’ mom’s hallmark snacks, Walnut Chews, originated from the family’s backyard walnut tree. These snacks showcase beautifully brittle top flakes and a soft, nearly juicy middle.
Need more inspiration for your bakery foods with walnuts? Contact kseiz@walnuts.org.
