While this takes a little effort to put together, it’s really quite simple: Veggies, broth and spices.

Without a doubt, macadamia nuts are my favorite nut. Maybe even my favorite snack food. And we go through a lot of Almond butter, so it seemed like a natural next step to try and make a butter from Macadamia nuts.
While this takes a little effort to put together, it’s really quite simple: Veggies, broth and spices.
We love some good tomato soup and it turns out to be easy to make. Four ingredients and minimal prep.
This is a great way to eat healthier with something that tastes great. Don’t let the word “squash” turn you away. These are pretty easy to make and did I mention tasty?
I used my Slow Roasted Almonds method to roast the raw, unsalted Macadamia nuts. I did a very small batch, so I only roasted them for about 40 minutes. That may not have been enough as they weren’t too dark, but it was sufficient, I think.
Because I had so few nuts, they fit inside our Ninja’s single-serving cup. I added about a Tablespoon of refined Coconut Oil to help things blend and started pulsing the nuts.
It took some patience to get the nuts ground into a butter (which is typical), but eventually it got there.
Unlike Almond butter, however, the result was very runny. I may have added a touch too much coconut oil, but I doubt that is the truly the cause of the consistency. Even after being in the refrigerator overnight, I could barely get it from the container using a butter knife. I’d recommend using a spoon.
Eat it on or with:
I wasn’t sure how much we would use this nut butter, but finished it rather quickly. Still, I think we’ll mostly stick with Almond butter going forward. Macadamia nuts are such a great snack (raw or roasted and salted), though, so we will continue to keep them on hand.
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