Macadamia nuts are packed with ‘good fats’ that fuel brain power, balance hormones and support heart health. Plus, they’re smooth, buttery and absolutely delicious (tasty – but it’s the least interesting fact about them). Learn why this powerhouse nut is good for you.  

With their buttery crunch and golden glow, pack macadamia nuts are loaded with ‘good fats’ that energise your brain, balance your body and keep your heart strong.  

“Macadamias are naturally rich in monounsaturated ‘good fats’, including Omega-9, the same type of fat found in olive oil. The best part? Unlike some so-called ‘superfoods’ that feel tricky to work into everyday meals, macadamias are deliciously versatile,” says Jillian Laing, CEO of the World Macadamia Organisation. 

 These nuts boast about 78% monounsaturated fat, one of the highest levels among tree nuts.  

Macadamias pack a powerhouse of good fats, which are linked with: 

• Helping your heart by boosting the “good” cholesterol (HDL) and lowering the “bad” cholesterol (LDL) 

• Balancing blood sugar levels, which is particularly relevant as more South Africans are looking for ways to support healthy lifestyles. 

Helping calm inflammation in the body, supporting overall health and long‑term wellness. 

4 Easy ways to make macadamias part of a balanced lifestyle 

1. Snack smart

Replace highly processed snacks with a small handful of raw or roasted macadamias. Their healthy fats and fibre keep you satisfied for longer. 

2. Cook with macadamia oil

With its mild flavour and high smoke point, macadamia oil is ideal for roasting vegetables, grilling fish, marinating meat, or drizzling over salads. 

3. Add crunch to meals

Sprinkle chopped macadamias over oats, yoghurt, salads or stir-fries for added texture and nutrition. 

4. Balance your fats

Replace sources of saturated and trans fats (such as processed meats, deep-fried foods, and margarine) with healthy fats from whole foods like macadamias. 

 “Good health is about balance,” Laing concludes. “By understanding and embracing good fats like those in macadamias, we can make small, everyday choices that have a big impact on our wellbeing.” 

After all that talk of good fats and golden crunch, it’s time to put macadamias where they really shine – in something you can dunk, nibble, and love. Try this delicious macadamia and cranberry rusks to dip into your morning cuppa! 

Macadamia and cranberry rusks 

Makes 16–20 // Cooking time 1 hour 10 minutes 

Ingredients 

¼ cup sesame seeds
¾ cup flaxseed
⅓ cup macadamias, chopped
¼ cup almond flour
¼ cup fine desiccated coconut
⅓ cup cranberries
1 tsp cinnamon
Pinch nutmeg
Pinch salt
4 large eggs
¼ cup coconut oil, melted
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
½ cup warm water
1 tsp baking powder
1 Tbsp honey 

Method 

1. Preheat oven to 180°C. Line an 18 × 8.5 cm loaf pan with baking paper.
2. Grind the sesame and flaxseed together in a coffee grinder until the mixture starts to resemble wet sand. Add the macadamias, almond flour, coconut, cranberries, spices and salt. Set aside.
3. Beat the eggs until fluffy. Slowly add the coconut oil while mixing. Set aside.
4. Stir the bicarb and vinegar together until bubbling. Stir in the water, baking powder and honey. Gradually add this to the egg and coconut oil mixture and mix well.
5. Add wet ingredients to dry ingredients and combine well.
6. Pour into the prepared pan and bake for 30 minutes. Turn the oven down to 160°C and bake for another 30 minutes.
7. Turn on to a wire cooling rack and set aside.
8. Slice into 5 cm-thick slices, then cut each slice into three pieces. Arrange the rusks on a baking tray and dry out in the oven overnight at 70°C, leaving the door slightly ajar.
9. Set aside to cool completely. Store in an airtight container.

Recipe & styling: HausHaus
Photography: Gareth van Nelson/HMimages.co.za 

Also read: 5 wonderful ways with coconuts 

The post Macadamia nutritional benefits + easy rusk recipe  appeared first on MyKitchen.

If you grew up on a diet of your mom’s crunchies and rusks, you’ll love our ode to local treats with these delicious crunchie rusks!

MAKES 20 // COOKING TIME 20 min

INGREDIENTS
4 cups oats
3 cups desiccated coconut
2 cups flour
1 tsp cinnamon
½ tsp salt
250 g butter
1½ cups sugar
3 tbsp golden syrup
¾ cup buttermilk
2 tsp bicarbonate of soda

METHOD
1. Preheat oven to 170°C and line a large baking tray with baking paper.
2. Combine oats, coconut, flour, cinnamon and salt. Make a well in the centre and set aside.
3. Place butter, sugar and golden syrup in a pot. Cook, stirring, over medium heat until the sugar is dissolved. Remove from the heat and allow to cool.
4. Mix buttermilk and bicarb. Add this and the melted sugar mixture to the dry ingredients.
5. Spread out the mixture in the baking tray. Bake for 45 minutes, then cover with foil and bake for another 15 minutes.
6. Leave to cool slightly, then cut into triangles. Reduce the oven to 100°C. Place the rusks back in for 2 hours to dry out slightly.
7. Switch off the oven and leave the crunchie rusks in for at least 4 hours, or overnight, to dry out completely.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

With winter on its way, now is the perfect time to get into baking! And what better way to start than with homemade buttermilk rusks?

The post These crunchie rusks are the ultimate tea time treat appeared first on MyKitchen.

These macadamia and cranberry rusks are the perfect treat to pair with your morning tea or coffee! And how can we pass up the opportunity to make a local favourite?

MAKES 16–20 // COOKING TIME 1 hour 10 min

INGREDIENTS
¼ cup sesame seeds
¾ cup flaxseed
⅓ cup macadamias, chopped
¼ cup almond flour
¼ cup fine desiccated coconut
⅓ cup cranberries
1 tsp cinnamon
Pinch nutmeg
Pinch salt
4 large eggs
¼ cup coconut oil, melted
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
½ cup warm water
1 tsp baking powder
1 tbsp honey

METHOD
1. Preheat oven to 180°C. Line an 18 × 8.5 cm loaf pan with baking paper.
2. Grind the sesame and flaxseed together in a coffee grinder until the mixture starts to resemble wet sand. Add the macadamias, almond flour, coconut, cranberries, spices and salt. Set aside.
3. Beat the eggs until fluffy. Slowly add the coconut oil while mixing. Set aside.
4. Stir the bicarb and vinegar together until bubbling. Stir in the water, baking powder and honey. Gradually add this to the egg and coconut oil mixture and mix well.
5. Add wet ingredients to dry ingredients and combine well.
6. Pour into the prepared pan and bake for 30 minutes. Turn the oven down to 160°C and bake for another 30 minutes.
7. Turn on to a wire cooling rack and set aside.
8. Slice into 5 cm-thick slices, then cut each slice into three pieces. Arrange the rusks on a baking tray and dry out in the oven overnight at 70°C, leaving the door slightly ajar.
9. Set aside to cool completely. Store in an airtight container.

Recipe & styling: HausHaus
Photography: Gareth van Nelson/HMimages.co.za

The post Macadamia and cranberry rusks appeared first on MyKitchen.

Every South African should be able to whip out a batch of these whenever the craving arises. Especially since we have been making buttermilk rusks since the 17th century as a way of preserving bread.

MAKES 16 // COOKING TIME 10 min, plus 4–5 hours

INGREDIENTS
200g butter, at room temperature, plus extra for greasing
375g flour
110g sugar
1 tsp salt
1 tsp baking powder
2 cups buttermilk
2 tbsp vanilla essence
2 eggs, beaten

METHOD
1. Preheat oven to 180°C and grease two loaf tins with butter.
2. Place the flour, sugar, salt and baking powder in a large bowl.
3. Cut the butter into cubes. Rub it into the dry ingredients with your fingers until the mixture resembles coarse breadcrumbs.
4. Combine the remaining ingredients in a separate bowl, then add to the dry ingredients. Mix to form a batter.
5. Pour into the tins and bake for 30 minutes. Reduce the heat to 120°C and bake for another 30 minutes. Reduce the heat to 100°C. Remove from the oven and allow to cool for 10 minutes.
6. Turn out of the tins and cut into fingers. Place on a baking tray and return to the oven for three to four hours to dry out.

The post Buttermilk rusks appeared first on MyKitchen.