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  • 4th May 2014

    Macadamia Nuts 

     

    The humble macadamia nut! How many good memories you bring back. I recall being quite persuasive to my mum and dad to ‘Crack nuts NOW’ as a young tacker. Even as an adult, we have lived where there has been a macadamia nut tree growing and I have foraged the nuts, cracked them, cleaned them, and my favourite, toasted them. YUM! So, whilst they may not be one of the ‘flash’ nuts, they are super tasty and a personal favourite of mine! Usually food that brings good memories is a favourite!  

    So, after that introduction, I am guessing that most of you have tried macadamia nuts at one point or another in your lives. They can come in so many different varieties, there isn’t many people who don’t like them in one form or another. At Nana's, there is a VERY wide variety to suit all pallets…ranging from BBQ, raw, macadamia oil, hickory, sour cream, honey, plain roastedwasabi….the list goes on….heck, Lizzy even makes gelato with them in it!  

    Apart from being tasty, and super versatile, why should we include them in out diet? Well, they are gluten free, a great little energy food and high in dietary fibre. The macadamia is full of good fats (HDL’s) and can assist in lowering bad cholesterol (LDL’s). They are further a great source of magnesium, calcium, iron, manganese and zinc. The macadamia also contains selenium (cardio-protective) and rich in B-complex vitamins. As well as a few other minerals and vitamins in smaller quantities, the macadamia is a powerhouse of nutrition.  

    As mentioned, macadamias are SUPER versatile! They can be used in baking (raw and traditional, salads, main dishes, breakfasts, desserts or eaten on their own as a snack..) There are SO many ways you can use the nuts and such a fun thing for kids to do and learn about where some of their food comes from. I know I loved it!  

    This week’s recipe is a bit of an indulgence. Whilst it is still healthy, having dessert for breakfast probably isn’t something you should indulge in everyday! 

    Yep, we had it for BREAKFAST! A ripper for a treat! I got the recipe from Jess Ainscough’s blog. She wrote the book The Wellness Warrior that I suggest checking out! It is great! This dish was absolutely beautiful, and I hope you can enjoy it as much as we did! MMMMMMM!!!!!! 

    Note: We source our Raw Macadamias locally from Steinhardt Farms.

     

    Berry and Apple Crumble 

     

    What you’ll need 

     

    5 large apples
 

    1 cup of filtered water
 

    ½ cup of frozen or fresh Berries
 

    2 cups of almond meal
 

    1 cup of chopped macadamias
 

    ½ cup of shredded coconut
 

    1 teaspoon of vanilla bean paste
 

    1 tablespoon of chia seeds
 

    ¼ teaspoon of ground cinnamon
 

    ¼ teaspoon of ground nutmeg
 

    ⅓ cup of maple Syrup
 

    ⅓ cup of coconut oil (melted) 

     

    
What to do 

    1. Pre-heat oven to 170°C.

    2. Peel, core and slice the apples. Place them in a large saucepan along with 1 cup of water over a medium heat. Cover and let simmer for 10 minutes, then remove the lid and continue to simmer for at least another 10 minutes or until the apples are soft. 

    3. Empty the stewed apples into a baking dish and then scatter the berries on top. Set aside. 

    4. In a large mixing bowl, combine the almond meal, chopped macadamias, shredded coconut, vanilla bean paste, chia seeds, cinnamon, nutmeg, maple syrup and coconut oil. Once combined, spoon it all over the top of the stewed fruit. 

    Place dish back in the oven and bake for approximately 30 minutes or until the crumble is golden. 

    Apple & Berry Crumble

    Matt Grills

    AUTHOR

    Matt Grills

    tattoorunner.blogspot.com

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    Nana's Pantry

    4154 1000

    38 Electra Street
    Bundaberg, 4670

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    4194 1888

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