100g dried mango, soaked in water for 1 - 2 hours 1/3
cup macadamia butter 2 tbsp coconut sugar 1/4 cup sunflower seeds 3 tbsp protein powder 1 tbsp flaxseed meal 2 tbsp quinoa flour (or another 2 tbsp protein powder) 1/4 cup shredded coconut + more for coating Coconut oil (optional)
Not exact matches
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut
butter 6 grams or about 3/4
cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4
cup raw agave syrup or more if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
3
cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks)
butter, plus more for skillet (buy grass - fed
butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped
macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2
cups white chocolate chips (see how to make GAPS white chocolate chips here)
1/2
cup butter 1/2
cup firmly packed golden brown sugar 1/2
cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2
cups peanut
butter 3 tablespoons Kona coffee bean exstract 1/2 teaspoon vanilla extract 1-1/2
cups all - purpose flour 1/2
cup Macadamia nuts, coarsely chopped (optional)
Little cocoa bites... I made a version with pure cocoa
butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin
cups and topping with chopped
macadamias and inca berries.
1
cup (8 ounces) unsalted
butter plus more for pan 2
cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1
cup light brown sugar, packed 1/2
cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1
cup white chocolate chunks 1/2
cup macadamia nuts, roughly chopped
Macadamia brittle: 3/4 cup (180 ml) water 1 1/4 cups sugar 3/4 cup unsalted macadamia nuts, coarsely chopped Butter a large baking sheet; s
Macadamia brittle: 3/4
cup (180 ml) water 1 1/4
cups sugar 3/4
cup unsalted
macadamia nuts, coarsely chopped Butter a large baking sheet; s
macadamia nuts, coarsely chopped
Butter a large baking sheet; set aside.
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2
cup (1 stick)
butter or margarine, softened 1/2
cup all - purpose flour 1/2
cup granulated sugar 1/2
cup packed brown sugar 1
cup combination of milk and white chocolate chips 3/4
cup flaked sweetened coconut 3/4
cup chopped
macadamia nuts
Ingredients 1 1/2
cups rolled oats 1/4
cup flaxseed meal 1/4
cup sunflower seeds 1/3
cup pumpkin seeds 1/2
cup cashews 1/2
cup macadamia nuts 1/8
cup shredded coconut 1/2
cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1
cup natural peanut
butter 1/2
cup chocolate chips
1 large egg yolk 2 tablespoons ice water 1 teaspoon vanilla extract 1/3
cup roasted
macadamia nuts 1 1/4
cups all purpose flour 1/3
cup sugar 1/4 teaspoon salt 1/2
cup cold unsalted
butter, cut into small cubes
Combine
macadamia butter, 1/2
cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed.
Ingredients: 1
cup all - purpose flour 1
cup quick - cooking oats 2/3
cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2
cup butter or margarine, chilled 1/2
cup chopped
macadamia nuts 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 1/4
cups crushed pineapple chunks, drained 3/4
cup orange juice 1/2 teaspoon finely grated orange peel
Ingredients 3/4
cup (packed) golden brown sugar 1/2
cup dark corn syrup 3 large eggs 3 tablespoons unsalted
butter, melted 2 teaspoons vanilla extract 1 frozen 9 - inch deep - dish pie crust 2
cups roasted unsalted
macadamia nuts Vanilla ice cream (optional)
Take the chocolate
cups out of the freezer and scoop a scant 1/2 tablespoon of
macadamia butter into each one, gently spreading it into a somewhat even layer.
I recommend making both the mango and the
macadamia nut
butter fillings in advance so that you don't have to wait for them to cool during the process of making the
cups.
Uniquely delicious dark chocolate mango and
macadamia nut
butter cups, made from scratch.
Pin It Ingredients: 20 Pitted dates 1 tbsp of nut
butter (In my case I used
macadamia and almond
butter but any nut
butter would work) 1/3
cup of crushed pistachios See more at zaatarandquinoa.com
2 1/2 pounds orange - fleshed sweet potatoes 1/3
cup coconut milk or non-dairy milk 1 tablespoon fresh ginger, grated 1 tablespoon maple syrup, (optional) 1/2 teaspoon fine - grain sea salt 1/3
cup raw, unsweetened grated coconut 2 tablespoons olive oil or melted
butter 1/3
cup toasted
macadamia nuts, chopped
1
cup Confectioner's sugar 1
cup Peanut
butter 1/2
cup chopped dates (or raisins) 1/2
cup finely chopped nuts (such as almonds, cashews, pecans,
macadamia) Chocolate chips, enough for melting and coating
1
cup brazil nuts,
macadamia or cashews * 1
cup almonds, hazelnuts or walnuts * 1/2
cup nut
butter or tahini 1/2
cup raw cacao powder 1/4
cup coconut oil, gently melted 2 Tbsp rice syrup pinch Himalayan pink salt
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head
butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped
macadamia nuts
Add the
macadamia nuts, 1/3
cup coconut oil, 1/2
cup coconut
butter, coconut milk, lemon juice, and salt.
Ingredients (fills 435g jar) • 40g cacao
butter, finely chopped • 1/2
cup cold - pressed
macadamia oil • 1/2
cup raw agave • 1/2
cup hazelnut
butter • 1 tsp vanilla powder • Pinch Himalayan pink salt • 1⁄3
cup raw cacao OR organic cocoa powder
If you like your nut
butter more spreadable, add ⅛ to 1/4
cup of
macadamia nut oil to help smooth it out.
3 large onions, peeled and diced 3 celery stalks, diced 4 tsp
butter, melted 2/3
cup whole
macadamia nuts 2/3
cup whole cashews 1
cup unsalted walnut pieces 2
cups whole, raw cranberries 1 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp ground ginger 1 tsp fresh parsley, minced 2 tbsp oil 2 eggs Salt and Pepper to taste
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head
butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped
macadamia nuts
1
Cup Extra Virgin Oil 1
Cup Cocoa
Butter 1/2
Cup Shea
Butter 1/2
Cup Kukui Nut Oil 1/4
Cup Jojoba Oil 1/4
Cup Macadamia Nut Oil (Or Substitute with Avocado Oil) 20 Drops of Essential Oil of Your Choice
Combine 1/2 tablespoon ghee or coconut
butter with 1/2
cup macadamia nut milk and froth by whisking with a frother or blending until smooth.
Alternatively, you can replace it with a healthier nut
butter such as
macadamia butter or cashew
butter, although that kind of defeats the point of a peanut
butter cup smoothie doesn't it?
1 (20 ounce) can crushed pineapple 1 (21 ounce) can LUCKY LEAF ® Cherry Pie Filling 1 (18.25 ounce) package yellow cake mix (without the pudding mix) 1 (7 ounce) package shredded coconut * 1
cup chopped
macadamia nuts ** 1
cup melted
butter or margarine 1.
* To make
macadamia butter, blend 1
cup raw, unsalted
macadamia nuts in the food processor for 3 to 5 minutes until very smooth.
A typical day for me (I eat throughout the day, no meal format) would be this: -3 clementines — 1/2
cup raw unsalted trail mix (cashew, walnut,
macadamia nut, mulberry, goji, cacao)- banana with walnut
butter -1
cup mixed fruit (like berries, melon, grapes, depends)-1 avocado -2-3 brown rice cakes -1 / 3
cup carrots -1 / 3
cup hummus - another banana - postworkout I'd eat either a protein smoothie with more banana, greens, superfoods OR whatever I feel like making, most likely salmon with broccoli or lentil stew etc
Ingredients: 2 Tbsp honey, divided 3 Tbsp water, divided 1/2
cup roasted & salted
macadamia nuts 2 bunches kale, thick stems removed, leaves thinly sliced 2 tablespoons white wine vinegar 1 1/2 tablespoons creamy almond
butter
Though the recipe calls for
macadamia nut
butter (which I made by blending 2
cups of
macadamia nuts in a food processor until smooth), you can essentially use any nut
butter that you have on hand such as almond
butter.
I used 1/4
cup almond
butter & 1/4
cup cocoa
butter instead of the
Macadamia butter.
This is really yummy with hazelnut
butter instead of the
macadamia nut
butter and 1/2
cup of agave and 1/2
cup water instead of 1
cup of agave.
My husband would probably get... underwear (Those damn Easter bunnies and Santas always bring him underwear), a new travel coffee mug, maybe some specialty beer, some Reese peanut
butter cup eggs, a new book, some nuts (he loves pistachios,
macadamias, and cashews).