MACADAMIA GRANOLA BARS

Ingredients:

1 cup cranberries/raisins

Half a slab dark chocolate, broken into pieces (optional)

1/3 cup chopped nuts of choice

2 cups macadamia flour

1/3 cup of honey or coconut sugar

3 eggs

1/3 cup chopped dates

1 tablespoon butter

Method:

Roll into lunch bar sized sausages

Bake at 180 degrees C until golden brown

MACADAMIA NUT APPLE BISCUIT

Ingredients:

260g Macadamia Nut Butter or Almond Butter

60 grams unsalted butter

Organic honey

1 large egg

85 grams Himalayan salt

¼ teaspoon Allspice

¼ teaspoon cinnamon

40 grams coconut flour

1 teaspoon baking soda

1 small diced apple

Method

Preheat oven to 165 degrees C

Place macadamia nut butter in mixing bowl

Melt butter and add to mixing bowl with the egg, honey, salt, all spice, and cinnamon. Whisk well.

Add coconut flour and baking soda and mix well

Add in diced apples and mix by hand

Use a biscuit cutter = a medium size produces 16

Place in baking tray and press down gently

Bake for 15 minutes for a still chewy but well baked result

Remove from oven and cool

MACADAMIA RUSKS

Ingredients:

200g macadamia flour

200g almond flour

4 cups ORGANIC coconut flour (take the one from Nature’s Choice, contains more fibre, which is important for the outcome of these rusks)

OR: 2 cups normal coconut flour and one cup psyllium husks

2 teaspoons baking powder

2 teaspoons salt

340g butter

1 cup sugar, coconut blossom sugar/xylitol

1 cup cranberries

1 ½  to 2 cups buttermilk  

Method:

Mix all ingredients

Grease baking tray with butter

Line the whole tray with dough, pack flat and cut into little squares or rectangles

Bake at 180 degrees C until golden brown

Take out of oven, separate the pieces and put on a drying rack in oven at 80 degrees C, and later sundry, until dry. May take up to 24 hours