Lemon myrtle nut butter

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You’ll go nuts-o over my version of this goodness. I use macadamias instead of cashews as they’re rich in omega 7 and local to my region. It’s the bomb and so much better than the store stuff, I swear. Great on bread, if that’s your thing, and makes the perfect accompaniment to a bowl of steaming brown rice. Just stir through, add a squeeze of lime, then season with a sprinkle of cayenne pepper to spice up your life and make your metabolism go zoom, zoom, zoom!

½ cup  Brazil nuts, organic
½ cup raw almonds, pesticide-free
½ cup macadamia nuts
1-2 tablespoons lemon myrtle macadamia oil – depending on how dry your nut mix is
2 teaspoons coconut nectar
Pinch or 2 of salt

  • Place the nuts in the Vitamix or other fancy high-speed blender and blitz for about 10 seconds
  • Push down the nuts from the sides of the jug with the tamper stick and blitz again for about 10 seconds
  • Add the lemon myrtle oil and salt and blitz until combined and smooth – depending on your desired consistency

Lemon myrtle, macadamia and yoghurt cake




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