Macadamia Butter

Cook Time 10 minutes

Servings 1 x 500g sterilized jar

Ingredients

250g macadamias, dry roasted 

1 tsp salt

½ to 1 tbsp of macadamia oil 

Optional: 2 tbsp maple syrup, honey or cinnamon 

To Serve

Mixed berries

Ricotta cheese

Sourdough toast

Method

In a food processor or a high-speed blender, blitz the macadamias and salt until smooth, slowly drizzling in the macadamia oil until fully incorporated.

The macadamia nut butter will set once refrigerated. Adding macadamia oil to the butter helps the macadamia nut butter to thicken and spread easily.

If using, add in the maple syrup or honey or cinnamon at this stage. Pour macadamia butter into a jar and store in the fridge.

To serve, generously spread the macadamia butter and ricotta on freshly toasted sourdough bread and top with mixed berries.

Store in the pantry. The macadamia nut butter is kept in the refrigerator for up to two months.