This walnut bread was inspired by a local farm to table dinner I hosted in Willamina, Oregon. Over 100 people in my community attended! We held the #WillaminaGrown Dinner 2 years in row, while I still lived there. The dinner was free to attend, and set up like a community potluck where so many of our local farmers and hobby gardeners could share their homegrown bounties in a End of Summer Harvest Fest. Below is a photo of the attendees the first year! And below is an out line of the event. I highly suggest hosting something like this in your community! It’s a great way to meet your local farmers and develop new connections to source more of your foods closer to home!
Join us for a truly local, Farm to Table Picnic! 🍒✨🌻
Link here to Facebook Event, with photos from the community event.
Bring a dish to share using ingredients grown, produced, or foraged around Willamina, and Yamhill County. And bring a picnic blanket.
Doors Open 5:30pm
Picnic Dinner: 6:00pm
🌟 Labor Day
Monday, Sept 3rd, 2018
Fendall Community Hall, Willamina, Oregon
Free to Attend. (Suggested $2 donation to Fendall Hall for use of the space.) Please RSVP to this event, so we know how many people are coming. All ages Welcome.
The goal is to use All Local Ingredients from Willamina + Yamhill County including: beef, chicken, pork, duck, chicken eggs, duck eggs, potatoes, beets, kale, lettuce, tomatoes, honey, wheat, walnuts, hazelnuts, apples, grapes, strawberries, blackberries, wild berries, onions, garlic, rendered lard, herbs, fermented drinks, cultured veggies, sweet corn, cornmeal, raw milk, goat milk & goat cheese, crawfish, edible flowers, squash, mushrooms, root veggies…
Allowed ingredients from Outside our area:
Sea salt, butter, olive oil, spices.
Check out these farms for ingredients to purchase to use in your dishes:
Bare Farms + Mama Tee’s + Super Natural Farm + Bernards Farm + Horton Family Farm + Belle Mare Farm + C & K Orchards + Twin Feathers Farm + Littlewild Farm + And please comment with ingredients you may have available to share or sale
Here are some of the “Homegrown” + “Homemade” dishes people brought to share the first year in 2017:
🦐Willamina Creek Crawfish w/ Local Goat Cheese Stuffed Potato Skins
🌾Willamina Wheat, Brown Butter, Sage, Pumpkin filled Raviolis
🦆Homegrown Smoked Duck Sausage
🍗Homegrown Goat Milk Braised Chicken
🍞Willamina Wheat Bread w/ Goat Cheese Spread
🥂Kombucha “West Valley Iced Tea” Cocktails spiked with a lil Moonshine
🍯Homegrown Honey Plums
🍦 Goat Milk Ice Creams
🍑Homemade Peach & Berry Pie (with a Wheat Crust Susan grew and harvested on her Farm)
🥗 Truly Local Grown Tabouli Salad, (even served with wooden spoon harvested from Conan’s farm)
🍴A Delicious Homegrown Squash Bake
🍅Polenta Cakes w/ Goat Cheese, Balsamic, Tomatoes
🥔Siracha Potato Salad
🐂 Awesome Local Beef Dishes
❤️And so much more!! Including Salads, Homegrown Coleslaw, Fresh Fruits & Veggies, Homemade Wines, Mead, & Ciders!
This walnut bread is made with just 3 main ingredients! All of which I sourced from farms near my home! Plus a little baking soda, but no one in my community has a local source for baking soda, so I made an allowance for it, of course. 😉
Walnut Bread Loaves – Paleo
- 5 Tablespoons walnut butter see notes!
- 2 eggs
- 1 Tablespoon honey or sub in fav low carb liquid sweetner
- 1/4 teaspoon baking soda
- 1 small handful chopped dried nuts and berries sprinkled on top
- 2 Tablespoons ground flax seed meal use only for baking in oven method
Mix first 4 ingredients together in a small bowl, mixing very, very well. (If baking in oven mix in 2 Tablespoons ground flax seed also.)
Pour into a small mini-loaf dish, lined with parchment paper, if available. The dish I used in the photo is 4” x 6” at the top opening, and 3” x 5” on the bottom, as it narrows in a little.
It’s glass, and stated to be microwave- safe. I like to sprinkle dried cherries and walnuts on top, after pouring in batter.
Microwave Directions (For best results) Microwave on high for 2 minutes. (Microwave version turns out lighter, as pictured on left. Oven version bakes up darker, as pictured on right.)
Oven Directions If baking in the oven, mix in 2 Tablespoons ground flax seed. Bake at 350*F for 30 to 35 minutes, until a toothpick test comes out clean.
After baking via either method, carefully turn over the mini loaf pan to release the loaf, lie the loaf on it’s side, to allow the steam to escape on a cooling rack. The bread will firm up after it cools. Once cool, you can slice each loaf into 8 to 10 mini slices.
To make homemade Walnut Butter: Toast walnuts on a sheet pan for 7 minutes at 350*F. Blend walnuts together in a Vitamix or food processor, adding a few spoonfuls of olive oil, as needed for easy blending. I found it easiest to blend a pound of walnuts into butter in small 2 batches, blending ½ pound at a time.
Note: almond butter and/or a mix of hazelnut butter can be used in place of almond butter.
If baking in the oven: Add 2 Tablespoons ground flax seed to batter.
- ESTIMATED NUTRITION DATA:
- Servings: 4
- Calories: 174
- Fat: 17 grams
- Net Carbs: 2 grams
- Protein: 6 grams