Cookbook

45
Maple Pecan & Brazil Nut
Butter
1 Prep 10 minutes / Cook 10 minutes
2 Makes 11⁄3 cups
250g (2 cups) pecans
75g (½ cup) Brazil nuts
60ml (¼ cup) pure maple syrup
1 tablespoon macadamia oil or rice bran oil
Pinch of ground cinnamon
Pinch salt
1. Preheat oven to 160°C no fan (140°C fan-forced). Line a large
baking tray with non-stick baking paper.
2. Place pecans and Brazil nuts into a bowl. Drizzle with maple
syrup and toss until evenly coated. Spread evenly over
prepared tray. Bake for 10 minutes, stirring nuts halfway
through or until nuts are golden brown. Set aside for 10 – 15
minutes to cool.
3. Place the nuts, oil, cinnamon and salt into blender jug and
secure lid.
4 MILL 1 minute or until mixture is almost smooth. Use tamper
occasionally to press ingredients into blades if required.
4 BLEND 10 – 15 seconds or until smooth.
Storage: transfer to a clean, airtight container. Store in the
fridge for up to 1 month.
Chunky Pistachio &
Macadamia Nut Butter
1 Prep 5 minutes / Cook 10 minutes
2 Makes 1½ cups
215g (2 cups) pistachio kernels
140g (1 cup) unsalted macadamia nuts
1 tablespoon macadamia or rice bran oil
Pinch salt
1. Preheat oven to 200°C no fan (180°C fan-forced).
2. Place ½ cup pistachio kernels into blender jug and secure lid.
4 CHOP 5 seconds or until roughly chopped and transfer to a
bowl.
3. Place remaining pistachio kernels and macadamia nuts onto
a large baking tray. Bake for 8 – 10 minutes or until lightly
roasted. Set aside for 15 minutes to cool.
4. Place roasted nuts, oil and salt into blender jug and secure lid.
4 MILL 1 minute or until mixture is almost smooth. Use tamper
occasionally to press ingredients into blades if required.
5. Add reserved pistachio kernels.
4 BLEND 15 seconds or until smooth.
Storage: transfer to a clean, airtight container or jar. Store in
the fridge for up to 1 month.
Tip: for a greener pistachio butter use blanched, peeled
pistachio kernels. These can be purchased from specialty food
stores.