Creamy, rich and heart-healthy. Discover why macadamias are the most delicious way to eat better.
In recent years, the conversation around fats and health has shifted dramatically. Once misunderstood, fats are now recognised as vital for brain health, hormone balance, and even heart health — provided we’re choosing the right kinds. Among the most nourishing sources of these “good fats” are macadamia nuts and macadamia oil, along with well-known staples like avocados. Ask any House & Garden staff member what their nut milk of choice is and the answer will be a resounding macadamia.
Love Macadamia, the global movement powered by the World Macadamia Organisation (WMO), is helping us to rethink fats and rediscover the goodness in this humble nut.
“Macadamias are naturally rich in monounsaturated fats, the same heart-healthy fats found in olive oil,” says Jillian Laing, CEO of the WMO. “Unlike some so-called ‘superfoods’ that are tricky to work into meals, macadamias are deliciously versatile.”
The House & Garden kitchen gave macadamia nuts a whirl in the kitchen with these three recipes and were not disappointed. Read on to try them out yourself. lovemacadamia.org
Raspberry & Macadamia Tartlets
Prep Time: 15 mins | Serves: 5
Ingredients:
Base
- 6 fresh dates, pitted and chopped
- ¾ cup macadamias
- 2 tbsp cocoa powder
- 2 tbsp cocoa butter nibs, melted and cooled
Filling
- 1 cup macadamia nuts
- 250g fresh raspberries
- 3–4 tbsp maple syrup, to taste
- 1 tsp finely grated lime zest
- ½ cup cocoa butter nibs, melted and cooled
Instructions
- Base: Blend dates, macadamias, and cocoa powder in a food processor until combined. Add melted cocoa butter and pulse again.
- Divide between 5 x 9cm tartlet tins with removable bases, pressing evenly into the base and sides. Refrigerate.
- Filling: Process macadamias until finely chopped. Add 125g raspberries, maple syrup, and lime zest, blending until smooth. Taste and adjust sweetness. Add melted cocoa butter and pulse until combined.
- Spoon into the tart bases, smooth gently, and top with remaining raspberries. Chill for at least 1 hour before serving.
Raspberry & Macadamia Smoothie Bowl
Difficulty: Easy | Prep Time: 2 mins | Serves: 2
Ingredients
- 1½ frozen bananas
- 1 cup frozen raspberries
- 1 tbsp macadamia butter
- Handful of ice cubes
- Splash of coconut milk
Toppings: Raspberries, coconut flakes, macadamia butter, granola
Instructions
Blend all ingredients until smooth and creamy. Pour into bowls and add toppings.
Recipe via emilygracefood.com
Honey & Macadamia Nut Clusters
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients
- 2 cups rolled oats
- 1 cup coconut threads
- 1 cup linseed/flaxseed, ground
- 1 cup macadamia nuts, chopped
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ cup grapeseed oil
- 1 cup runny honey
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 180°C. Combine oats, coconut, linseed, macadamias, and spices in a large baking pan.
- Mix oil, honey, and vanilla; pour over the dry ingredients and mix well.
- Bake for 15–20 minutes, stirring often until golden.
- Press into a greased 30x20cm slice pan and roll down firmly. Cool, then break into clusters.
- Store in an airtight container.
Recipe via nzherald.co.nz
