I don’t think it will be a great sub for almond flour but it is similar to pecan flour. There’s a recipe for chocolate pecan flour brownies or tort from Epicurious that I’ve made before and it wasn’t bad.
Candied walnuts late also really good. Like what they put in shrimp and walnuts on some Chinese restaurants. My not hating daughter liked those.

Sub for almond flour in recipes. You could easily add to cookies and muffins she would eat. You could add to pastry for pies and quiche. Also crackers, biscotti, granola that would keep for a while.

You can do a little, but it will change the texture a bit. Cookies will be more texturally forgiving than something with a cake texture. You might want to decrease any added oils slightly to compensate for the oils released by the nut flour.

I grind walnuts in the food processor until they are very fine and turning into a paste. I keep the ground walnuts in my freezer and add a scoop to all kinds of things! There’s no change in the texture and it just adds a bit of a buttery flavor. I put it in oatmeal, banana bread, cookies, brownies.

Anonymous wrote:

Anonymous wrote:I would just ask her parents what they want.

They want me to help find solutions.

Then, what about an ice cream with walnuts in it?

I have never heard of walnut flour, how interesting!
This is a good question for ChatGPT. It’s a nut flour, like almond flour, so it may not behave the same as a wheat flour.

Maybe you can add it into smoothies?

Banana bread with walnut flour added

Anonymous wrote:I would just ask her parents what they want.

They want me to help find solutions.

I would just ask her parents what they want.

I provide weekend childcare for my niece who recently passed an allergy challenge for walnuts. The doctor would like her to eat them regularly but she finds them scary and doesn’t like the taste.

Can I add walnut flour or walnut butter into baked goods in some way? I was thinking of mixing chocolate sunbutter and walnut butter and then adding it to muffins or baked oatmeal, or incorporating walnut flour into bread and making French toast? I think I need sweetness to cover the walnut taste.