Recipes — Dessert

Easter is here along with your sweet tooth, so we say indulge. Alleviate some of the guilt that comes with holiday treats with these crowd pleasing, gluten free chocolate chip cookies that use our Roasted Walnut Oil and still pack the rich buttery flavor we all love in America's favorite cookie.

Whether you are serving a coffee cake in the morning or an elegant dessert after dinner, this pear walnut cake is a welcome addition to any table. Juicy, seasonal pears top a rich, moist cake that is loaded with toasted walnuts and flavorful Walnut Oil. This may become your go-to recipe this fall! Perfect with a cup of coffee or tea.

This mini sheet cake gets a moist, tender crumb from a blend of gluten-free flours, just enough sugar, and La Tourangelle Grapeseed Oil. Neutral grapeseed oil lets the delicate flavor of lemon zest shine, and it keeps the cake soft even when refrigerated.This cake comes together in minutes with a bowl and a whisk and the recipe is super versatile. Bake the batter in muffin tins for muffins or cupcakes. Double the recipe for a full sheet cake to feed a crowd (when the day comes for crowds again!) or cut it in half and bake it in a loaf...

Juicy blueberries and peaches are nestled in a rich walnut crust in this light, refreshing tart. Top with crème fraiche, chopped pistachios and generous drizzle of Walnut Oil for a satisfying summer treat.