I’m learning that macadamia nuts have limitations. They are so fantastic with white chocolate chips and in cookies that I started believing they were good in everything. This is false.
I learned this after my attempt to make a macadamia nut butter. “It will taste like nutty frosting,” I thought to myself as I ground up the last of my pricey macadamias in my food processor. As soon as the coarse bits turned to a creamy paste, I eagerly tried it.
NO. Nope. No way. Would you believe how unpleasant it was? Bitter, almost. I added maple syrup and vanilla bean paste, and it improved immensely, but I still wasn’t a fan.
Luckily, this recipe worked out much better. It seems that the macadamia nut’s lot in life is to pair with sweet partners (like chocolate or fruit) in baked goods. That’s truly when it shines. Leave the nut butters to…virtually any other nut. 🙂
This is a fairly simple recipe with subtle but unique flavors. You can amp it up by adding chocolate chips (semi-sweet, dark, or white would all work) or another fruit like blueberries.
What you'll need:
- 1/4 cup milk of choice, or water
- 1/2 cup's worth of chopped, peeled zucchini
- 2/3 cup quick or rolled oats (I use Country Choice Organic)
- 1/4 heaping tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp vanilla bean paste (or extract)
- pinch of salt
- 1/2 cup frozen or fresh cherries, halved or quartered
- handful of chopped macadamia nuts
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with nonstick spray.
- Add all ingredients except the cherries and nuts to a food processor and pulse until it forms a thick batter. Stir in cherries and nuts. (You could also add chocolate chips!)
- Transfer to the ramekin and bake for about 20-22 minutes. Enjoy <3
Just an FYI:
I use yellow squash so that I don't have to waste time peeling the zucchini (which is purely for aesthetic reasons).