Roasted Macadamia Slice

Roasted Macadamia Slice

  • Serves: 18 slices
  • Prep Time: 00:20
  • Cooking Time: 00:20
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This slice is irresistibly tasty, there's no way you can stop at one piece. I've roasted the macadamias to add extra flavour and by adding baking soda to the warm honey mixture it's created an ANZAC biscuit flavour. The texture is a little chewy and even after freezing it will keep this texture.

Ingredients

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  • 1 cup chopped macadamia nuts
  • 1 3/4 cups almond meal/flour, (from blanched almonds)
  • 1/2 cup coconut (organic finely-shredded)
  • 1/4 cup arrowroot flour, or tapioca
  • 1/4 tsp fine sea salt
  • 1/4 cup (60g) ghee, or butter
  • 1/4 cup honey (unprocessed)
  • 1 Tbsp molasses (organic unsulphured)
  • 1 Tbsp filtered water
  • 1/2 tsp baking soda (bicarb)

Directions

Preheat oven to 150c (fan-forced). Line a 32 x 28cm slice tin with baking paper and add the macadamias in a single layer. Place in the oven to roast until lightly golden, do this while the oven is preheating (watch carefully so they don't burn).

Add the almond meal, coconut, arrowroot and salt to a large bowl. Stir well and remove any lumps, then transfer the roasted macadamias to the bowl and mix through. Set aside.

Add the ghee, honey and molasses to a small saucepan and heat over low-medium heat until hot but don't allow to bubble. Remove from the heat. Add the baking soda to a cup or small bowl and stir in the filtered water. Add to the saucepan and stir, the mixture will foam up.

Pour the warm foaming mixture into the bowl of dry ingredients. Stir well until all the mixture is moist and combined together.

Spoon into the prepared tin and spread out evenly. Use damp fingers or wet the back of a spoon to press the mixture firmly into the tin.

Bake for 20 minutes until lightly golden, turn once while baking for an even colour. Watch carefully to not over bake, it will firm up as it cools.

Allow to completely cool in the tin before cutting.

Store in an airtight container and if you would like it extra chewy it can be placed in the fridge. Suitable to freeze.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut (organic finely-shredded)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

molasses (organic unsulphured)

Blackstrap organic molasses is a nourishing sweetener which contains a considerable amount of nutrients that are essential for the body. Molasses contains essential minerals such as calcium, magnesium, manganese, potassium, copper, iron, phosphorous, chromium and cobalt. It also has various vitamins such as niacin, vitamin B6, thiamine and riboflavin. Choose an organic unsulphured brand when purchasing.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.