Recipe from Eat Clean by Luke Hines
Macadamia nuts contain more
heart-healthy monounsaturated fat per serving than any other nut. This ‘good’
fat helps lower unhealthy cholesterol levels and high blood pressure.
Ingredients:
60 g (1/2 cup) cacao powder
100 ml coconut oil, melted
125 g Lemon–Macadamia Butter
140 g (1 cup) coconut sugar
4 eggs
100g (1 cup) almond meal
160g (1 cup) macadamia nuts, roughly chopped
1/2 teaspoon ground cinnamon
1 vanilla pod, split and scraped
pinch of sea salt
125g (1 cup) fresh raspberries
Preparation:
Preheat the oven to 180°C and line a 20 cm square baking tin
with baking paper. Place all the ingredients except the raspberries in a bowl
and mix to form a batter.
Spread the batter evenly over the prepared baking tin, dot
the raspberries evenly over the surface and bake for 25–30 minutes, or until
the top is looking fi rm and crunchy and gives a little resistance when lightly
touched. Remove from the oven and leave to cool in the tin, then cut into 12
pieces. Store in an airtight container for up to 7 days
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