Macadamias; A native Australian rainforest tree nut packed full of cholesterol friendly oleic & palmitoleic fatty acids. They are also an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc.
Love nuts! Such great sources of nutrition and they are a super low impact source of protein and fatty acids! Buying from local farmers is the way to go here, locking in fresh enzymes that keep you going throughout the day. #lovelocal
Because these recipes are Soooo simple and easy (and nut milk is so versatile!) we are going to do a series of different recipes using different nuts along the way, hopefully we can inspire some thrifty kitchen action >>> by using the milk and the meal that is left over you can guarantee your getting BANG-for-your-BUCK!
Need: 2 cups of organic pesticide free Macadamia nuts
Macadamia & Mango Smoothie – makes 2
Mango, 1 whole peeled
Cinnamon, 2 tsp
Flaxseed, 2 tsp
- Blend all ingredients together!
Raspberry, Coconut & Macadamia Muffins – makes 6
Macadamia meal, from the 2 cups of nuts
Desiccated coconut, 1/4 cup
Baking powder, 1/2 teaspoon
Rapadura sugar, or unrefined sugar, 1/4 cup
Organic free-range eggs, 2
Vanilla bean or essence,1 tsp
Coconut oil, 1/4 cup melted
Fresh raspberries (or frozen), approx 1/2 cup
- Preheat oven to 170 and line/grease a 6 cup muffin tray
- In a large bowl mix together the ground macadamias, coconut sugar, desiccated coconut & baking powder whilst….
- In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste – then mix into the nut mixture.
- Divide the batter between the trays and then push 3 raspberries into each muffin!
- Bake for approximately 20 minutes or until golden on top.
These will keep in the fridge for 4 days or you can pop them in the freezer and take them with you in a container – they defrost really well!