Tag Archives: nut butter

Macadamia & Wattle Seed Butter

Macadamia Wattle Seed Butter_6089_wm_1x1

I have not posted anything in a couple of weeks and for this I apologise.  I have a number of things I would dearly love to bake, make, and post for you but life has again placed itself in my path.  But I will return to baking very soon.

As some of you know, I have attended some fantastic courses in making chocolates and pralines at the brilliant Savour Chocolate & Patisserie School in Melbourne.  I have had the time of my life and I have learned so much.  It’s been so great, I have signed up for some more classes!  If you would like to see some of the amazing chocolates and pralines we made, you can view them on the Facebook page.

But it has taken me away from baking and playing in my kitchen and posting new recipes.  Over recent weeks my father has been unwell and so I’ve been distracted by that too.  But I will be getting back to business as usual this week so there should be some posts coming through very soon.

I had some wonderful ideas for recipes to post for Australia Day, which is today.  Some wickedly good and some wickedly healthy too.  But as I’ve not had time to make them in time, I thought I should at least post up something to commemorate today.

Unlike some, I do not think of Australia Day as a commemoration of our early European (English) settlers arriving by ship over 200 years ago.  I think of it as a day to celebrate the coming together of Australians as a nation.  Strictly speaking, Australia became a nation on 1 January 1901 so this anniversary is a few weeks behind, but hey, what’s a few weeks between friends?

Like any nation, there are moments in our history of which we can be proud and moments that make us hang our heads in shame.  There are some who claim that those who migrated here from other parts of the world since the 1780s are not truly Australian, that only the indigenous people of our nation have the right to call themselves Australian.  I believe that all of us who call this beautiful country home have the right to call ourselves Australian, for even our indigenous Australians crossed over from other lands, albeit thousands of years ago.  We are essentially all migrants and yet all Australian, and all fortunate to live in such a beautiful country.   As is often said, we are all different but underneath it all, we are human and we are all the same.

It occurred to me earlier today that although the recipe I’m sharing is simple, and hardly even worth a blog post … it brings together two quintessentially Australian foods.   Macadamia nuts and wattle seeds.
Both foods are indigenous to Australia.  They are both amazingly delicious as well as being healthy.  Macadamia nuts are fully of healthy mono-unsaturated fats and nutrients while wattle seeds punch above their weight in protein and micronutrients.  Together they are nothing short of divine.

Whether you process the macadamias raw or lightly roasted is purely up to you, and a matter of personal taste.  I prefer to process them raw as the flavour is delicate and beautiful, and a pinch of sea salt really adds depth.

Anyone who has trawled through the recipes on this site will know that I love roasted wattle seeds.  That magical chocolate-hazelnut-coffee flavour they impart is sublime.   They are available online for those of you outside Australia.  If you cannot find them, you could substitute a little pure vanilla.  Use vanilla seeds or vanilla bean paste for the best flavour.

This literally takes only a few minutes to prepare.  It is the shizz on toast, on vegetables, on fish, on fruit, or eaten with a spoon.  It makes a fantastic alternative to butter, or other nut butters 🙂

Wishing you all a very Happy Australia Day.  I will see you all really soon with some new recipes!

Makes 1 x 250 gram jar

250 grams macadamias, raw and unsalted
1 – 1 1/2 teaspoons roasted and ground wattle seeds
sea salt q.b.

If you wish to roast the macadamias first, lightly roast them for 5 – 8 minutes at 180℃.  Keep an eye on them and move them about on the tray every couple of minutes.  Allow to cool completely before proceeding.  This step is optional and unnecessary but it’s a matter of personal preference for flavour.  I like to make my macadamia butter raw as I like the flavour.

Place the macadamias in the bowl of a food processor and process until it is processed to a smooth paste.  Add a generous pinch of sea salt, to taste.  Add the wattle seeds and pulse briefly to distribute.  Transfer the butter to a clean jar.

Stored in the refrigerator, it will keep for a long time.  I doubt that will be necessary though 😉


Filed under All Recipe Posts, Fillings, Jams & Preserves, Low Carb, Nuts, Special Diet

Sweet Pistachio Butter

This blog is giving me whiplash … does it do that to you?  All this flipping between wickedness and protein bad%$#ness is getting me confused.  Would help if I just redesigned the whole thing so it’s all sorted, right?  It’s still on the TO DO list.  Promise.  For the record, I’m not procrastinating.  Just have this pesky day job that gets in the way of the list.

In the meantime, may I distract you by making us some golden green gorgeousness?  Sure … but what’s so hard about making pistachio butter?  Nothing.  Totally.  Nada.  All you really need is some fresh pistachios and a food processor that won’t explode when you ask it to man-up and process those little green jewels into a lovely paste.  So, if you want a 100% healthy pistachio butter, do that!  Seriously.  It’s amazing.  Use raw pistachios for the best colour and flavour and all the extra goodness from not having good stuff destroyed by toasting, roasting, whatever.

I need my pistachio butter to be a bit more lush this time because I need it for a sweet pastry I’m planning.  So I’ve added a couple of things 🙂

Dammit, but no-one’s yet invented scratch-n-sniff blogging … so you can’t smell the lovely pistachio sweetness just by looking at it.  Don’t wear out your fingernails and the LCD screen with scratching …  😦

This pistachio butter is delicious eaten with a spoon straight from the jar.  But it’s also really good spread on bread and ohhhh, on organic oat crackers!  Wow.  That’s why they’re in the pics … too too good!  Drizzle a little chocolate over it.  Pick yourself up off the floor and eat it with the chocolate.  Pick yourself up again … see how all that swooning at its deliciousness can be dangerous?  Be warned.

It’s also fantastic if used to flavour desserts and creams, much like a praline paste, but without the toffee-like overtones.  This is pure pistachio.

I’m using it to flavour a filling for a pastry I’m planning to make as soon as this humid weather leaves the neighbourhood.

Make, eat, enjoy!

Makes 1 standard jar

200 grams raw pistachios (shelled weight)
110 grams castor sugar
35 grams virgin pistachio oil

Grind the pistachios and sugar together until they form a paste.  This will take time.  Consider your food processor’s will to live and give it a rest now and then and scrape down the bowl.  When you have a thick paste, add the oil gradually, with the motor still running.  Process until creamy.

Scoop into a jar and seal.  Store in the refrigerator to keep it fresh and make sure the nut oils don’t become rancid.  It will keep for ages refrigerated but you are unlikely to test that.  It’s really good 😀


Filed under All Recipe Posts, Fillings, Nuts, Special Diet