Making Macadamia Nut Butter At Home – How and Why

Here at Smith Towers, we’ve been eating macadamia nuts since we stepped off the plane.

They are so delicious: raw, roasted, plain or salted, we love them.

We used to buy macadamia nut butter from a wee health shop, but haven’t had it for a few year now.

So when Macadamias Australia, the national trade body, sent us a pack of their finest, macadamia nut butter was the first treat to be tried.

(Yes, I’m a penniless author, will write for food.)

It was too easy in the Thermomix. Three cups of macadamias were blended for 20 seconds at a time on 6 – 8 speed.  Between each time, I had to scrape down the sides of the jug.

It took four whizzes to make smoothy, creamy and nicely runny macadamia nut butter.

Macadamias have a high healthy fat content. I can practically feel my brain run better after I eat them.

We all need to oil our brains with the good oils and this is a yummy way to do so.

So, we’ve scoffed some of the nut butter on caramel rice cakes.

And by the spoonful too, if I’m honest.

Next I tried it as a butter replacement in a super healthy chocolate cake. That recipe needs testing once more and then I’ll blog it.

And after that a recipe for totally unhealthy biscuits is calling to be adapted into double macadamia cookies.

Excuse me whilst I just pop off to oil my brain again.

Hope yours is running well today.

Take it easy,

 xx

PS Thanks to Australian Macadamias for sending me a bag of their lovely nuts.

Now don’t give me any nonsense about nuts being expensive! We don’t buy much meat in this house and are happy to spend on nuts, but anyway they aren’t so expensive when you work on dollars for nutritional value.

A 30g serve of nuts will give you heaps of beneficial nutrition for the day, not so expensive after all.