Macadamia nut butter
Macadamia nuts make for superb nut butter because they are both creamy and high in those good anti-inflammatory mono-unsaturated fats like the ones found in olive oil and avocado.
Macadamias are also rich in fibre and contain protein to help you feel fuller for longer. This helps curb the urge to snack between meals, which is perfect if you’re trying to stick to a weight loss eating plan.
FUN FACT: While the name macadamia sounds awfully similar to the ancient Greek kingdom of Macedonia, the nuts are actually indigenous to parts of Australia. The name was given in the mid 1800s by botanist Ferdinand von Mueller in honour of his friend, scientist and politician John Macadam. Incidentally, South Africa is also the world’s largest producer of these nuts.
Makes 1 tub of macadamia nut butter
- 450g Macadamia nuts
- 6 Tbsp coconut oil
- pinch of salt
- Ensure that the macadamia nuts have either been soaked and dried or roasted.
- To soak the nuts, simply place them in water and salt for 7 hours and then dry them out on a paper towel or clean kitchen cloth.
- If you choose to roast the nuts as well, place them onto a baking sheet and bake for about 10 minutes at 220°C.
- Once your nuts are ready, pop them into a high performance blender or food processor.
- Turn your machine on and using the tamper, gently press the macadamia nuts into the blades.
- Process nuts until they are creamy.
- Add coconut oil and salt. Adding coconut oil helps the macadamia nut butter to thicken and spread more easily.
- The macadamia nut butter will set up once you refrigerate it.
- Store in the refrigerator for later. Macadamia nut butter keeps in the refrigerator for two months.
How easy is that? A creamy, tasty alternative nut better ready to go. I would love to hear from you on what you thought about this nut butter.