The Macadamia nut, also known as Queensland nut or Bauple nut is native to the rainforests of southern Queensland and northern New South Wales. There are two species with edible nuts – Macadamia tetraphylla and Macadamia integrifolia. Macadamia trees grow in deep soils and like some wind protection. Trees can grow to 10m, but dwarf varieties are available.
Macadamia nuts are a good source of protein, vitamins – especially B1, minerals and monounsaturated fats.
Raw Macadamia Slice
- 1 cup macadamias
- 2/3 cup medjool dates, deseeded and chopped
- 1/2 cup almond meal
- 1/2 cup desiccated coconut
- 1/3 cup coconut oil
- 1 Tbs honey
- 1 tsp vanilla extract
- 1/4 cup macadamias, chopped
- 2 Tbs desiccated coconut
- Line a loaf tin with baking paper.
- Put all ‘base’ ingredients in a food processor and blend until smooth.
- Put blended ingredients into the loaf tin and press to flatten.
- Sprinkle with macadamias and coconut.
- Refrigerate for 1 hour minimum.
Or for a more indulgent Macadamia recipe!
Chunky Macadamia & White Chocolate Cookies
- 250g butter, softened
- 1/2 cup white sugar
- 3/4 cup brown sugar, lightly packed
- 2 large eggs
- 1/2 tsp vanilla extract
- 5 cups plain flour
- 1 tsp bicarbonate of soda
- 1/2 teaspoon salt
- 1 cup white chocolate, coarsely chopped (or white chocolate chips)
- 1 cup macadamia nuts, coarsely chopped
- Preheat oven to 180°C.
- Grease 2 baking trays.
- In a large bowl cream butter and white and brown sugars, until smooth.
- Mix in eggs one at a time, then add vanilla extract.
- Sift flour, bicarbonate of soda and salt and gradually stir into the mixture.
- Mix in white chocolate and macadamia nuts.
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking tray, leaving enough space for cookies to spread.
- Cook for 10 minutes or until golden brown.