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Macadamia nut butter


All natural and 100% good for you, there are no excuses to buy store bought nut butters ever again. Macadamia nuts make the most amazing butters because they are so deliciously creamy and high in anti-inflammatory mono-unsaturated fats similar to olive oil and avocado. I use macadamia nut butter to replace traditional butter in a lot of my recipes, spread it on almond or banana bread, mix with cocoa powder and a little honey for the best home made nutella or chocolate sauce, makes amazing ice cream too!

WHAts great about it:

Macadamias are also rich in fibre and contain protein to help you feel fuller for longer and help curb the urge to snack between meals. Great news if you’re trying to stick to a weight loss eating plan. As part of your weight loss diet, try a handful of nuts (30-50 grams) a day as a snack or slice and toss through salad or stir-fries.


+ ingredients & methods +

ingredients (1 jar)

450 g (3 cups) macadamia nuts





  1. Pour macadamia nuts into a high performance blender like a Vitamix.
  2. Turn your machine on and using the tamper  press the macadamia nuts into the blades. In less than a minute, you’ll have a lovely creamy butter as it moves freely through the blades.
  3. Turn the machine off and remove the butter into a storage container to use when required.
  4. Store in the fridge and enjoy.
+ notes & inspiration +

To make macadamia nut milk, just blend 1 cup macadamia nuts with 4 cups of filtered water, 1 teaspoon of vanilla bean paste and 1 fresh pitted date. Blend and enjoy.

For even quicker macadamia nut milk, blend 2 tablespoons of Macadamia nut butter with two cups of water and shake well.

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