Macadamia Butter

Lately we have been obsessed with making our own butters. It’s amazing how easily it can be done and how incredible these homemade butters taste. Nothing compares to all natural, clean ingredients working together to give our bodies nature’s best.

Our most recent nut butter love goes to macadamia butter. The only problem with it, is that it can de addicting. You’ve been warned.

Homemade Macadamia Butter   |   #theSHUGAway

The great thing about this recipe is that it only calls for three ingredients and one of them is simply optional. We used raw macadamia nuts, Hey SHUGA! and a pinch of salt (optional). The pinch of salt is only used to help bring back some of the nutty flavors and balance them out against the touch of sweetness from the shuga. Another optional ingredient could be a touch of coconut oil, which will help the butter be even smoother. We also like to make it with vanilla bean sometimes, for an additional level of flavor.

The texture we enjoy is a slightly chunky but you can make it as smooth as you want.

Homemade Macadamia Butter   |   #theSHUGAway

We opted for just using macadamia, Hey SHUGA!, and salt because this nut already has a great amount of natural oils in it which allows for a quick and easy paste by grounding the nut alone. The shuga and the salt are great additions that add a smooth texture and wonderful flavor.

Homemade Macadamia Butter   |   #theSHUGAway

This amazing macadamia butter can literally be done in under ten minutes minutes and you do not need a fancy food processor for it.

Homemade Macadamia Butter   |   #theSHUGAway

Use the butter on toasts, add a dollop in your smoothies, eat it by the spoonfuls… I bet you will find tons of ways to enjoy it.

Homemade Macadamia Butter   |   #theSHUGAway

Macadamia Butter
 
Ingredients
  • 1 cup raw macadamia nut
  • 2½ tablespoons Hey SHUGA!
  • Generous pinch salt
Instructions
  1. Add rough chopped pieces of macadamia nuts into a food processor.
  2. Process for about 3-5 minutes until the nuts start to form a grainy paste or are really finely chopped.
  3. Add 1½ tablespoons Hey SHUGA! and keep processing for 2 minutes or so.
  4. Add salt, process a bit more and finally add the remaining tablespoon of Hey SHUGA! and keep processing until well combined and you reach the desired texture and consistency. The more you process the softer it gets and the nut releases its oils. There is no way to go wrong it is all about your preference.
  5. You can enjoy the butter as is, but the next day after it all sinks in and the flavors marry it will be way better.
  6. You do not need to refrigerate it.

 

 

Be sweet and give us a share!

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