IT seems everyone is spending more time baking at home, but what do you do when you don’t have any flour, or can’t use it in your bakes?

To help, California Walnuts has teamed up with Lucy Hosier of What Luce Eats to create three delicious flour-free baking recipes.

The California Walnut and Banana Breakfast Traybake uses easy to find ingredients and is simple, yet enjoyable, to prepare. It makes between 9-12 portions, meaning you can store some in the fridge or freezer for later, drop a few off to friends or family (from a safe distance of course!) The bakes all include California Walnuts that add a sweet, mild and creamy flavour. They’re vegan too, meaning everyone can enjoy them.

Easy to make and delicious, why not give these bakes a go next time you’re in the kitchen, whether you have flour or not!

Walnut and Banana Breakfast Traybake

Serves 9


175g walnuts

75g dairy free butter (melted)

150g oats 350g oat flour (blended oats into oat flour)

3 ripe bananas

1 tablespoon of vanilla extract

2 teaspoon of ground cinnamon

2 teaspoons of baking powder

3 tablespoons of maple syrup

1 flax egg (1 tablespoon of ground flaxseed mixed with 2 tablespoons of water left for 10 minutes) 170ml dairy free milk

50g smooth peanut butter or tahini

2 tablespoons of cacao nibs (optional)

Dairy free yoghurt to serve


1. Preheat the oven to 180c and line a rectangular baking tray with parchment paper.



4. Pour the wet ingredients into the dry and thoroughly combine before emptying into the baking tray and flattening down.

5. Chop the remaining 75g of walnuts and sprinkle on top. Push them down gently into the mixture.
