Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
- 7 eggs
- 2 tablespoons self-rising flour, sifted
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 1/2 ounces raw pine nuts
- 2 1/2 ounces goat’s cheese, roughly crumbled
- Cracked black pepper, to taste
- 3 1/2 ounces cherry tomatoes, quartered
- 2 tablespoons chopped chives
- Preheat oven to 350°F. Spray six (¾ cup capacity) ramekins lightly with oil spray.
- Place the eggs in a bowl and whisk lightly. Add flour, herbs, pine nuts, goat’s cheese and pepper. Stir until just combined.
- Divide mixture between the ramekins. Place a few cherry tomato pieces in each ramekin.
- Bake for 20 minutes or until golden and set.
- Remove from oven, stand for 5 minutes then serve warm or refrigerate until ready to serve.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
- 1/4 cup raw, unsalted cashews
- 1 cup fresh or frozen blueberries
- 1 small banana
- 1 cup almond milk, or milk of your choice (dairy, soy and nut milks all work well)
- Place all ingredients in a blender. Puree until smooth.
- Serve immediately.
Tips: Smoothie can be prepared in advance and stored in a sealed container in the fridge for up to 24 hours. Recipe can be multiplied, as desired. Substitute blueberries with an equal quantity of another berry.
Recipe and image supplied courtesy of Australian Macadamia Society
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.
- 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
- 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).
Expect a touch of smoky flavor in these vegetarian tacos, courtesy of the fire roasted corn and chipotle adobo sauce. That boldness in flavor is contrasted with creamy cotija cheese and sour cream, and brightness from fresh lime and cilantro. The “meat” is made with a hearty combination of walnuts and chopped mushrooms. For a twist on the recipe, serve the taco filling over a rice base instead of in tortillas.
- 1 1/2 tablespoons chipotle adobo sauce
- 1/2 cup low-fat sour cream
California Walnut Taco “Meat”
- 1 1/2 cups raw shelled walnuts
- 2 cups roughly chopped white button mushrooms
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1 1/2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil, for cooking
- 12 small flour or corn tortillas
- 1 cup drained fire roasted corn
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro
- 1 lime, sliced into wedges
- Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
- Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce and lime juice in a food processor. Pulse to break up walnuts and mushrooms into small crumbles.
- Heat olive oil over medium-low heat in a skillet. Add walnut mixture and cook, stirring occasionally for 7-8 minutes, until mushrooms are tender.
- Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro, and lime wedges
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
- 2 large zucchini, grated
- ¼ cup pine nuts
- ¼ cup reduced fat feta cheese
- 2 green onions, finely chopped
- ½ cup whole wheat flour
- ¾ cup buttermilk
- 1 medium egg, lightly beaten
- 1 tablespoon chopped flat leaf parsley
- 2 tablespoons sweet chili sauce, to serve
- 1 lemon cut into 4 wedges, to serve
- Place the zucchini in a bowl with the rest of the ingredients and stir to fully combine. Set aside for 10 minutes.
- Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
- Place tablespoonfuls of mixture in the pan and cook for 2 minutes each side until golden and cooked through. Remove from the pan and keep warm as you repeat with remaining mixture.
- Serve with 2 teaspoons of sweet chilli sauce and a wedge of lemon for each serve.
- ½ cup pistachios
- 1 tablespoon shredded parmesan cheese
- 3 tablespoons olive oil, plus extra for drizzling
- Juice and zest of ½ lemon
- 1 ball pizza dough (store bought or homemade—many pizza restaurants will also sell you a ball of pizza dough)
- 1 zucchini, finely sliced (or finely sliced Brussel Sprout)
- 3-4 leaves basil, sliced
- ½ cup fresh ricotta
- 2 tablespoons dried currants
- 2 tablespoons roasted pine nuts, diced walnuts and pistachios
- 1 handful arugula
- Freshly ground pepper
- Preheat oven to 475-500°F.
- To make the pesto, place the nuts, parmesan and olive oil in a blender and pulse on and off to a coarse paste. Add half the lemon juice and zest and pulse for a few seconds. Season to taste with salt.
- Stretch the dough to desired size for your pizza pan or stone. Spread with pistachio pesto and arrange zucchini slices over top. Bake for 5 minutes or until dough is starting to color.
- Remove from oven. Mix ricotta with remaining lemon zest and spoon small dollops over pizza, top with basil and return to the oven. Bake 8-10 minutes or until crust is golden (check the bottom).
- While still piping hot, scatter with currants, pine nuts, walnuts and a handful of arugula. Drizzle remaining lemon juice and a little olive oil and fresh pepper on top and/or optional Pizza Sauce Topping.
Optional Pizza Sauce Topping:
- 1 Thai Chili
- 1 teaspoon water
- 4 tablespoons honey
Directions: Mix ingredients and heat to just a simmer (do not boil). Drizzle on top of pizza and enjoy.
This is your chance to create your own nut delight, whether sweet, salty, bitter, sour or umami. These nuts can be used just to nibble on their own, or as added flavor in a dish. For example, pepper dusted cashews over a salad in place of pepper, honey cinnamon macadamias over cereal rather than sugar, or soy almonds in stir fry. There are many methods for flavoring nuts – here are a few ideas.
There are a few different ways to add seasoning to nuts in the oven:
- Toss 1 cup of nuts in a teaspoon of oil, then dust with spices of choice – chili, cumin, turmeric, cardamom, nutmeg, all spice, Chinese 5 Spice, mustard powder or any other powdered herb. Lay on a lined baking tray and roast for 15-20 minutes at 350°F until golden brown.
- Place nuts in a casserole dish, drizzle with olive (or preferred nut oil), and scatter fresh sprigs of herbs over top – rosemary, thyme, oregano, sage, bay leaves. Even a few thin slices of lemon or orange zest work well. Toss to combine. Place in 350°F oven and bake for 10 – 15 minutes, tossing once or twice during cooking, until nuts are golden brown and aromatic. Cool and place in sealed jars with the seasonings and zest so flavors can develop.
This method provides more of a rich coating for nuts and is best used straight away or within a week. These are great on cheese platters and in rice, pasta and stir fries.
- Melt a mixture of 1 tablespoon butter and 1 tablespoon oil in a large sauté pan.
- When melted, add a teaspoon of powdered seasoning such as in the roasted nuts, and stir until well blended.
- Add a cup of nuts of choice and stir to coat. Cook over medium low heat, tossing pan constantly, until nuts are golden brown. Pour into a strainer and allow to cool.
Stove Top Version
- Place 1 cup of nuts, ¼ cup sugar and 1 tablespoon butter in a non-stick pan over medium heat, and cook, stirring for 5 minutes (seasonings such as cinnamon and nutmeg can be added while stirring).
- Pour onto parchment paper and allow to cool, then break apart with hands. Store in a sealed container at room temperature.
Oven then Stovetop Version
- Toast the nuts in the oven first. Next, make a traditional caramel in a saucepan with 1/4 cup sugar and 1 tablespoon butter and toss in the nuts when ready. Try using a bit of Grand Marnier or other liqueur in the caramel and then pour onto parchment paper to cool.
Sweet Dusted Nuts
Whether it’s cocoa, mint powder, cinnamon or vanilla, making sweetened nuts is simple, and a great alternative to chocolate and candy. Sweet dusted nuts are great chopped and sprinkled on oatmeal, yogurt or ice cream.
- Toss nuts in whisked egg white, just enough to coat, then add powdered spices such as cinnamon, nutmeg, all spice or ginger and a sprinkle of sugar.
- Toss well then transfer to a lined baking sheet and bake on a low heat, 250°F, for 30-40 minutes or until golden and the mixture is caramelized on the nuts.
For cocoa or mint dusted:
- Soften ¼ cup honey until runny. Add a few drops of vanilla if desired then add 1 cup roasted nuts and toss to coat well. Strain off excess liquid.
- Place cocoa in bowl, add nuts and toss to coat all nuts. The best way to do this is to lift and shake the bowl. Spread on a lined tray to dry.
- For mint dusted, combine ¼ cup each: powdered sugar and corn starch. Add a few drops of peppermint essence.
- Add nuts to coat and proceed as above.
A colorful and tasty twist to an old favorite.
- 4 egg yolks
- ½ cup sugar
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- 1 tablespoon Cointreau, to taste, optional
- ½ cup Grand Marnier, Marsala, Sweet wine or Sherry
- ½ cup orange juice
- 1½ packets (10.5 ounces) Savoiardi Ladyfingers
- 2 cups mixed berries, such as blueberries, raspberries, strawberries (or seasonal fruit)
- 1 cup nuts of choice – try a different nut on each layer, such as roast hazelnuts, sliced almonds, chopped macadamias, and pistachios (great on top)
- Line an 8×8 high-sided dish (or 9-inch rectangle) with parchment paper to make it easier to lift out.
- With electric mixer, beat egg yolks with ¼ cup sugar until pale, creamy and doubled in volume. Remove from bowl and scrape down sides.
- Whip ricotta and mascarpone with remaining sugar until soft peaks form. Fold in the Cointreau and egg mixture and whisk until well combined (don’t overmix or you’ll lose the volume).
- Place the juice and Grand Marnier in a shallow dish. Dip ladyfingers in mixture just enough to moisten (careful not to keep them in too long or they will fall apart). Lay close together on the bottom of the dish.
- Spoon half the mascarpone mixture over top, followed by a layer of fruit. Scatter half the nuts over top. Repeat layers, end with a scattering of nuts.
- If there is any liquid remaining, drizzle a little over the top. Cover and refrigerate at least 4 hours or overnight.
What a delicious way to start your morning, with a mix of blueberries and your favorite nuts.
- 4 cups self-rising flour (for plain flour, add 2 teaspoons baking powder per cup flour)
- 1/4 teaspoon salt
- 2 tablespoon granulated sugar
- 2 ounces butter, chilled
- ½ cup coarsely chopped hazelnuts, pecans and pistachios (or nuts of choice, see footnote)
- ½ cup blueberries (or seasonal fruit)
- 1 3/4 cup milk or buttermilk*
- 2 teaspoon milk, extra
- Preheat oven to 425°F. Line two baking sheets with parchment or brush with melted butter.
- Sift flour and salt into a large bowl. Stir in sugar.
- Dice butter into small pieces and add to flour. Rub butter lightly with fingertips through the flour until mixture resembles fine breadcrumbs. (You can also use a food processor, pulsing until texture is reached).
- Add nuts and blueberries and fold through, careful not to break up blueberries.
- Make a well in the center and pour in milk. Stir quickly and lightly with a knife until mixture forms a dough, then turn onto a floured board. Knead gently to a smooth dough.
- Press dough out to 1 inch thickness then cut into desired size (triangles, circles) and transfer to prepared trays. Brush with extra milk and transfer to center of oven.
- Bake for 12-15 minutes or until golden brown on top. Allow to cool slightly on wire racks.
- Serve warm, spread with jam and a spoon of yogurt (or if feeling luxurious, double cream).
*Buttermilk adds an airy lightness and slight tang to the finished bread.
- Pumpkin puree with the classic spices added to the milk (use less milk), and pecans is a true American breakfast.
- Peaches and sliced almonds
- Add unsweetened cocoa to flour and roast hazelnuts
- Pears and walnuts
- Dried currants and cranberries with pistachios
- Mango and macadamias
- Go savory with fresh basil and pine nuts
You won’t go back to store bought nut butter after making your own. It’s easy to do, tastes so much fresher, you can use any nut or even a blend, and, most importantly, you know exactly what’s going in it. All you need is a food processor or high-speed blender. Each nut behaves differently because of texture and oil content, and different processors will take different times, so it’s really a matter of experimentation.
- 1 cup of tree nuts (choose your favorite)
- Roast 1 cup of nuts (you can use raw nuts, but the flavors and ability to make butter are greatly enhanced after roasting) in a 350°F oven for 8-12 minutes. The denser nuts, almonds, hazelnuts, Brazil nuts and macadamias, take a bit longer than walnuts, pecans and pistachios. Check after 8 minutes – they should be just browning and aromatic. Allow to cool to room temperature. Hazelnuts can be bitter if you keep on the skin, so place the nuts in a dish towel and rub off most of the skin before processing.
- Processing the nuts – add nuts to food processor and pulse on and off – first to crumbs, then continue to process until a paste starts to form. Scrape down sides, then continue to process until desired consistency–this may take 10-12 minutes, sometimes up to 20 minutes in less powerful processors. If it’s not looking like a paste is forming, add a few drops of a nut or olive oil to help the process.
- Flavor (or not) – you may just like to eat your nut butter pure and natural, or make your own designer butter adding ingredients such as honey, maple syrup, soy, chili, nutmeg, chocolate (think Nutella), truffle oil, or stir in jam or jelly to make a swirl.
Storage – It’s best to store the nut butter in a sealed jar in the refrigerator where it will keep for up to a month.
- Almond butter – Spread on warm bruschetta and top with sautéed mushrooms and sage. Finish with a squeeze of lemon and pepper – wonderful with chanterelles if they’re in season.
- Walnut butter – Spread on crackers then top with brie cheese and a fruit paste such as quince or fig.
- Hazelnut butter – Add to a toasted tomato and cheese sandwich with some fresh basil leaves or arugula, and a drizzle of good olive oil to complete the experience.
- Pecan butter – Delicious when spread on grain toast with honey and a sliced banana.
- Pistachio butter – Spread on pizza crust before topping with vegetables or mortadella and mozzarella.
- Cashew butter – Perfect for Asian inspired dishes, whisk with soy sauce and lime juice and toss though noodles just before serving.
- Brazil nut butter – Avocado Toast spread with brazil nut butter adds a unique depth, and is especially great with a garnish of cherry tomatoes, mint and ricotta.
- Macadamia Butter – Just like real butter, this makes the base to a wonderful healthy shortbread. Or, spread on hot scones with jam for a decadent treat.