California Walnut Za’atar Flat Breads – UK Health Blog


post is sponsored by California Walnuts*

right here is one of my childhood favourites! If you’ve never tried (or even
heard of) za’atar you’re missing out big time! It’s basically a blend of herbs
(mainly thyme and oregano) with sesame seeds. It’s usually mixed with olive oil
and lemon juice then spread on bread/dough to create the most drool worthy
flavour combination! It’s definitely a comfort meal for me – a Middle Eastern
pizza if you like.

I’m adding California Walnut ‘mince’ to my version to add some healthy fats and protein. Did you know that walnuts are the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA) 2.7g/ 30g*? Each 30g serving also contains 4.4 g of protein and 1.4 g of fibre[1], making them a great addition to any meal.

The mild
and creamy flavour of California Walnuts make them such an amazing and
versatile ingredient to use in both sweet and savoury dishes. They make a
wonderful plant-based substitute to meat, especially minced meat. All you have
to do is pulse them in a food processor a few times to create the ‘mince’, then
sauté in a little bit of oil with whichever flavours, spices or sauces you
like! I like to soak the walnut mince in water first for 15-20 minutes to
soften them. This helps them absorb even more of the flavour and means you
don’t have to cook them for as long if you want a softer, minced meat like

You can
check if your walnuts are from California as they would say Produce of
California or Produce of USA on the pack. To find out more about California
Walnuts and the Got It Cracked campaign, and for recipe ideas visit

California Walnut za’atar bread would go so well with a lovely warm bowl of
soup (I would recommend lentil soup) or on the side of any meal really. I would
even devour them as a snack or for breakfast!

a handful

California Walnut Za’atar Flat Breads


For the flatbread dough
220g white flour
½ tsp salt
½ tsp sugar
1 tsp fast action dried yeast
1 ½ tbsp olive oil
60ml dairy-free milk
80ml water

For the topping
5 tbsp olive oil
50g California Walnuts
2 tbsp Za’atar mix

To serve
4 tbsp lemon juice
Pomegranate seeds


In a large bowl, mix the flour, salt, sugar and yeast, then pour in the milk, water and olive oil. Knead for a few minutes, then transfer to a bowl, cover with cling film and tea towels and leave in a warm place to rise. This should take 1-2 hours.
Punch the dough down and divide into 4 balls. Place onto a floured worktop and roll out with a rolling pin into a circle, then transfer the flatbreads onto an baking sheet lined with baking paper.
Mix the topping ingredients in a bowl (California Walnuts, olive oil and Za’atar mix)then spread over the flatbreads and bake in a preheated oven at 220C/200C fan for 12 minutes.
To serve, squeeze about 1 tbsp of fresh lemon juice on each and top with pomegranate seeds. Enjoy!

[1] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry

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