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.
Not exact matches
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.
You can also use a store bought cashew or
macadamia butter and stir it
into the coconut oil and honey if you don't have a high speed blender.
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
I actually used
macadamia ground
into a
butter instead of the the almond flour.
Ingredients: 175g plain flour 85g
butter, chopped
into pieces 2 tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g
butter, melted 50g plain flour 50g cocoa, plus extra to serve 50g
macadamia nuts, chopped 50g dark chocolate, chopped ice cream, whipped cream and chocolate syrup (optional)
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
The cookies are broken down
into coconut - based cookies (eg, Coconut
Macadamia Shortbread, Lemon Poppyseed Coconut Cream Cookies), cacao - based cookies (eg, Pecan Fudge Caramel Bites, Chocolate Thumbprint Cookies and Chocolate - Topped Crunchy Peanut Cookie Bars), nut - based cookies (eg, Hazelnut Sugar Cookies, Salted Ginger Chewies and Jungle Buckeyes), seed - based cookies (eg, Ayurvedic Sesame Treats, Pumpkin Seed Spumoni), raw
butter based cookies (eg, Raw Butter Snickerdoodles), Fruit - Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frost
butter based cookies (eg, Raw
Butter Snickerdoodles), Fruit - Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frost
Butter Snickerdoodles), Fruit - Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frostings).
Almond
butter is perhaps the most common alternative (and the one that is easiest to find in your local supermarket), but that doesn't mean you should discount hazelnuts,
macadamia, pecans and pistachios, which can all easily be transformed
into a tasty
butter.
Combine your carrots
into a salad with avocado for maximum benefit, or throw them
into a dish with almonds,
butter, olive oil,
macadamia nut oil, or any fatty food.
Dark chocolate and PRIMAL KITCHEN Collagen Fuel are whisked
into coconut oil, coconut milk and
macadamia butter, then frozen.
It took me a long while to get off
macadamia butter topped with cocoa nibs and cinnamon (and sometimes molasses thrown
into the mix).
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
You can also use a store bought cashew or
macadamia butter and stir it
into the coconut oil and honey if you don't have a high speed blender.