Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
- 3 green apples, peeled, cored and chopped
- ½ lemon, juiced
- ½ cup plain flour
- 3½ tablespoons unsalted butter, chilled, cut into cubes
- ⅓ cup brown sugar, or coconut sugar
- ½ cup macadamias, chopped
Instructions
- Preheat oven to 350°F.
- Place 4 (1 cup) ramekin dishes on an ovenproof tray.
- Place the apples in a saucepan and pour over the lemon juice and ¼ cup of water.
- Cook over moderate heat, stirring occasionally until the apples are soft, about 15 minutes.
- Meanwhile place the flour, butter, sugar and macadamias in a bowl and rub with your fingertips until the mixture resembles a coarse crumble.
- Divide the apples between the ramekins.
- Spoon a heap of crumble over the top and bake for 25-30 minutes, or until the crumble is golden.
- Serve warm with ice cream, if desired.
Tip: If you don’t have ramekins, a medium-sized ovenproof dish works just as well.
Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
Pastry
- 2 cups plain flour
- ½ cup cold butter, diced
- ½ teaspoon cooking salt
- 1 cup raw macadamias, chopped
- 2-3 tablespoons iced water
Filling
- 4 eggs
- 2 egg yolks
- 1½ cups pure cream
- ½ cup parsley leaves, finely chopped
- 12 sage leaves, finely chopped
- 3 sprigs thyme, finely chopped
- 4¼ ounces soft goats’ cheese or marinated goats’ feta (drained)
Instructions
Pastry
- Put the flour, butter, salt and macadamias into a food processor and process until the mixture resembles fine breadcrumbs.
- With the machine still running, add the iced water one tablespoon at a time, until the mixture just comes together, do not overprocess.
- Turn dough onto a lightly floured surface and form into a disc, wrap in plastic wrap. Refrigerate for 30 minutes.
- Pre-heat the oven to 350°F. Put the dough between two sheets of baking paper and roll out until 1/8 inch thick. Line a tart pan and trim.
- Once pressed into the pan, line the dough with a sheet of baking paper or foil and fill with uncooked rice, dried beans or baking weights.
- Bake for 8 minutes, then remove the paper and baking weights and return to the oven for another 12 minutes or until it begins to turn golden.
Filling
- While the crust is in the oven, prepare the filling by whisking together the eggs, cream and herbs, season to taste with cracked black pepper and sea salt.
- When the crust is ready, pour in the egg mixture.
- Roughly break up the goats’ cheese and scatter it evenly across the tart.
- Reduce the oven temperature to 325°F and bake for 15-20 minutes or until just set.
Tip: Shortcrust pastry can be a little tricky to manage. An easy way of transferring the dough into the tart pan is to peel back the top layer of baking paper and invert the rolled dough over the pan, peeling the remaining paper off once the dough is in the pan.
Recipe and image supplied courtesy of Australian Macadamia Society
Description
These macadamias – with their smoky, spicy kick – certainly pack a punch! Perfect for beer and BBQ o’clock, you can tailor this recipe to your own taste by creating your own herb and spice combinations.
Ingredients
- 2 cups macadamias, whole
- 1 teaspoon Korean chili powder, or any chili powder
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 tablespoon rosemary, finely chopped
- 1½ cups broken macadamia shells
Instructions
- Divide the macadamias evenly into 2 separate mixing bowls.
- To one, add the chili powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias.
- To the second bowl of macadamias, stir in the rosemary, remaining salt and oil.
- Place all the macadamias, keeping the flavors separate, on a tray that can go on the BBQ – cast iron is ideal.
- Preheat BBQ to 475°F. Place a baking rack over the BBQ grill so that the tray will not come in direct contact with the grill (this will prevent the macadamias from burning).
- Place the macadamia shells into a smoker box and close it. Place the smoker box into the BBQ and close the lid of the BBQ.
- Allow the macadamia shells to start smoking, about 15 minutes. Place the tray of macadamias into the BBQ and close the lid.
- Turn the BBQ down to about 300°F and let the macadamias cook slowly, stirring occasionally, for about 20 minutes.
- Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for 20 minutes to increase the smoky flavor.
Tips: Serve slightly warm or cool completely and store in an airtight container. This recipe makes 2 cups (approximately 9 servings).
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 3 large ripe bananas, mashed
- 2 cups rolled oats
- 1/2 cup macadamias, chopped
- 1/2 cup pine nuts
- 1/4 cup shredded coconut
- 1/4 cup cranberries
- 1 tsp cinnamon or mixed spice (optional)
- 1/4 cup almond milk (if required)
Instructions
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Place all ingredients into a large bowl and mix well until all the ingredients start to come together. If you find the mix is too dry, add the milk.
- Once the mixture comes together, spoon it onto the lined baking tray and flatten the mixture down with the back of a spoon.
- Bake in the oven for 10-15 minutes, or until it starts to brown on top.
- Allow to cool, then slice into 16 bars.
Tip: Keep uneaten bars in a sealed container in the refrigerator for 3-5 days.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1 cup cooked, mashed sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 teaspoons vanilla bean extract
- 1 teaspoon baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a brownie tray with parchment paper.
- Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
- In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the chocolate chips (the remaining chocolate chips will be sprinkled on top).
- Add the dry ingredients into the wet ingredients, and fold together.
- Pour the brownie batter into the lined tray and top with remaining chocolate chips.
- Bake for 25-30 minutes until cooked through.
- Allow to cool and slice into small pieces.
Tip: Store leftovers in the refrigerator in an airtight container. To make this dairy-free and vegan, use dairy-free chocolate chips.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 2 cups of mixed nuts – (e.g., walnuts, pecans, almonds, cashews, hazelnuts and macadamias)
- 7 ounces of chocolate
- 2 tablespoons of nut butter (e.g., almond butter)
- 1 teaspoon extra virgin olive oil
Instructions
- Roughly crush nuts – this can be done by placing them in a high-speed blender or food processor and quickly pulsing (be careful not to make them into a nut butter). Alternatively, place them into a snap lock bag and roll with a rolling pin, or roughly chop with a knife.
- Line a baking tray with oiled parchment paper.
- Spread the crushed nuts evenly over the parchment paper and then set aside.
- Melt your chocolate – this can either be done in a microwave, stirring a few times, or on a stove top using the double boiler method.
- Once melted, quickly pour hot chocolate evenly over nuts to completely cover. Drizzle with nut butter.
- Place in the freezer for a few hours or overnight.
- Remove from freezer, lift out brittle and break into pieces.
Tip: Store in an airtight container for up to 1 month or freeze for up to 3 months.
Description
One look at the grocery store “snack aisle” will tell you that super-spicy snacks and chips are wildly popular. This recipe offers a nutritious, but just as tasty, alternative.
Ingredients
- 6 tablespoons White Cheddar popcorn seasoning*
- 2 1/2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 tablespoons canola oil or vegetable oil
- 2 teaspoons red chili pepper hot sauce
- 1 tablespoon water
- 4 cups California walnuts, in halves and large pieces
Instructions
- Preheat the oven to 350°F. Get out a large, shallow baking pan. For easier cleanup, line the pan with parchment paper if you wish, though this is not essential.
- In a small bowl combine the White Cheddar popcorn seasoning, cayenne pepper, paprika, onion powder and garlic powder. Whisk together until thoroughly and evenly blended. Set aside.
- In a large bowl combine the oil, red chili pepper hot sauce and water and whisk together until smooth. Add the walnuts and toss until they are glistening and covered with the oil mixture. Continue tossing and stirring as you sprinkle on the cheese mixture and the nuts become coated with the seasonings.
- Spread the seasoned walnuts on the baking pan. Bake for 6 minutes, and then stir the nuts with a spatula. Bake 6 to 8 minutes longer, until the nuts have browned lightly. Cool completely, then store in an airtight container.
Tip: *White Cheddar popcorn seasoning can be found in the “popcorn” section of most supermarkets. Some people can be sensitive to the heat of hot peppers and their various forms, including red chili pepper hot sauce and cayenne. Use tongs or a big spoon to toss the walnuts with the seasonings, not your bare hands, and work in a well-ventilated kitchen, particularly if you experience any discomfort in the region of your eyes or nose while blending the spicy mixture.
Description
This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.
Ingredients
- 1/2 cup California walnuts
- 3 tablespoons walnut oil
- 1 garlic clove, quartered
- 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast walnuts in 350°F oven for 8 minutes or until golden brown. Cool to room temperature.
- Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
- Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
- Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.
Description
Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein)
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground ginger (optional)
- Freshly ground pepper to taste
Salad
- 3/4 cup coarsely chopped California walnuts, toasted
- 1/2 cup dried cranberries
- 1/4 cup minced red onion
- 1 (12-oz.) bag broccoli slaw (4 cups)
- 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji)
Instructions
- Whisk together all dressing ingredients in a large bowl.
- Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing.
Description
Flour tortilla burrito with “chorizo” walnut meat, cilantro lime rice, Mexican cheese blend, pico de gallo, avocado and shredded lettuce finished with cilantro cream and tomatillo salsa.
Ingredients
For “Chorizo” Meat
- 2 1/2 cups California walnuts
- 1 1/2 cups canned black beans, rinsed
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon paprika, ground
- 1 teaspoon Kosher salt
- 1 tablespoon ancho powder, ground
- 1 teaspoon oregano, ground
- 1 teaspoon chipotle powder, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
For Burritos
- 4 – 12 inch flour tortillas
- 2 cups California Walnut Chorizo Meat, divided
- 1 cup cilantro lime rice, divided
- 1/2 cup Mexican cheese blend, divided
- 1 cup pico de gallo divided
- 2 avocados, sliced and divided
- 1 cup romaine lettuce, shredded and divided
- 1/2 cup cilantro lime crema
- 1/2 cup tomatillo salsa
Instructions
To Prepare the Chorizo
- To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
To Assemble the Burritos
- Heat tortillas.
- Fill each tortilla with 1/2 cup of Walnut Chorizo, 1/4 cup cilantro lime rice, 2 tablespoons Mexican cheese blend, 1/2 avocado, 1/4 cup romaine lettuce and 2 tablespoons cilantro lime crema.
- Roll up and pan fry in a dry pan to toast burrito and heat through.
- Serve each with 2 tablespoons of tomatillo salsa.
