Recipe
Macadamia nut butter
- Herb:
- Macadamia Macadamia integrifolia
- Method:
- Culinary use
- Plant part:
- Fruit
About 15 minBeginnerRecipe science profile
Procedure
- Spread the kernels on a tray and roast for 10–12 minutes at 150 °C until lightly golden and fragrant; let them cool.
- Blend in a powerful blender — first to a coarse crumb, after 3–5 minutes the fat releases and a smooth butter forms.
- Season with a pinch of salt, add vanilla or honey to taste; no oil needs adding.
- Transfer to a jar and keep in the fridge; stir before use.
Extraction
- Herb:
- 200 g jader na jednu sklenici másla
- Solvent:
- bez extrakce — pražení a rozmixování vlastního tuku
- Shelf life:
- 4 týdny v lednici
- Target compounds:
- tuk s převahou kyseliny olejové a palmitolejové tvoří hladkou pastu bez přidaného oleje
Notes
A kitchen recipe; the nuts are calorie-dense (about 720 kcal per 100 g) and the cholesterol effect in the trial came from replacing other fats, not adding to them. Not for people with nut allergy; do not feed to dogs.
Why it works
Macadamias are over 75 % fat, mostly monounsaturated (oleic and the rare palmitoleic acid), which releases during blending and binds the crumb into a paste. Griel et al. found that replacing part of dietary fat with macadamias lowered LDL cholesterol — a substitution, not an addition to the usual diet.
Literature
- Griel AE et al. (2008): A Macadamia Nut-Rich Diet Reduces Total and LDL-Cholesterol in Mildly Hypercholesterolemic Men and Women. J Nutr 138:761–767 — Zkřížená studie: 42,5 g makadamií denně místo části tuků snížilo LDL cholesterol.
Related
Macadamia — Herb card
Culinary use — Processing method detail