RECIPE
FEATURING DECEMBER 2023’S MUNCH OF THE MONTH
MACADAMIAS AUSTRALIA, BUNDABERG
Macadamias Australia’s legacy was founded in 1958 by Ron and Marion Steinhardt, the first generation to cultivate and care for what was then a small patch of land in beautiful Bundaberg. Today, the family’s second and third generations continue to run the family business, working side by side, parents and children together, just as it’s always been.
Together, and historically, the team is carrying on their family values of caring and consciously farming and sharing sustainably grown, premium single-origin macadamias with locals, guests and customers all around the world.
“Packed full of flavour and endless health benefits, our wide variety of nut products are enjoyed in homes around the globe and used by some of the world’s largest food companies. After more than 60 years caring for the land and successfully growing, processing and value-adding nuts, we’re incredibly proud that our family values and quality products are held in equally high regard and that we’re acknowledged as an innovative industry leader.”
Check out the range which includes: Dark, White and Milk Chocolate Macadamia Clusters, Lemon Myrtle, Dry Roasted, Roasted Salted and Honey Roasted pouches, chocolate covered, in-shell and the durable
Crack-A-Mac which makes it easy to crack open their shelled premium macadamias.
GIAAN ROONEY'S BANANA & MACADAMIA Bread
COOKING TIME:
45 Minutes
Preparation TIME:
6 Minutes
SERVES:
6-8 or 1 Loaf
This recipe is quick and easy – you can just use one mixing bowl or a food processor. Using macadamia oil instead of butter keeps the bread moist and also makes this recipe dairy free.
INGREDIENTS
- 3 ripe bananas, pealed
- 1 egg
- ½ tsp cinnamon
- ¾ cup of macadamia nuts, roughly chopped
- ½ tsp baking soda
- ⅓ cup macadamia oil
- ½ cup of sugar
- 1 ½ cups of flour
METHOD
Preheat the oven to 175°C and line a loaf pan with baking paper. In a food processor or mixing bowl combine bananas and macadamia oil, blend or stir to combine. Add the egg and mix until combined, then add sugar, cinnamon, flour and baking soda. Blend for several minutes until the mix is well combined. There may still be some small lumps of banana, which is fine. Fold through half the chopped macadamia nuts. Pour the batter into the prepared loaf tin then sprinkle remaining macadamias evenly across the top of the mixture. Gently press them in with your hands. Bake in the oven for 45-55 minutes, until a skewer inserted comes out clean. Serve warm or at room temperature. Store in an airtight container this bread will keep for several days.
MACADAMIA & ORANGE BLISS BALLS
COOKING TIME:
Nil
Preparation TIME:
8 Minutes
SERVES:
8
This recipe is quick and easy – you can just use one mixing bowl or a food processor. Using macadamia oil instead of butter keeps the bread moist and also makes this recipe dairy free.
INGREDIENTS
- ¾ cup macadamia nuts, raw or roasted
- 6 medjool dates, pips removed
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp cocoa powder
- Zest of an orange
- 2 tsp orange juice
- 2 tbsp chia seeds
METHOD
Add all ingredients except the chia seeds to a food processor and blend for a couple of minutes until the mixture comes together. Add the chia seeds and pulse briefly to combine. Roll the mixture into 8 even sized balls. Grate over some extra orange zest if desired. Refrigerate until ready to enjoy. Store in an airtight container in the fridge for up to a week.
NOTE: This recipe can be doubled.
