One of the amazing perks of studying at a natural health college is some of the beautiful freebies people bring in. Call me a scab – I’ll happily own that title – but who doesn’t love a good freebie, especially when its an edible freebie?!
The freebie I was confronted with most recently was a massive bag of delicious, organic, home grown lemons which, may I add, had a note attached saying “Please take me home”.
I use lemon every single day, so being human and all, I took a few. How could I resist when they asked so nicely?
Anywhoo, my new adoption, although beautiful, were also very ripe and ready to be squeezed! So, rather than concentrate during class, my priority was to think about what I could use these bad boys in.
I have to be honest, my mind didn’t wander too far from where it usually falls – hence, once again, the use of coconut oil and tahini.
But whatever! I love these things so I’m gonna use them!
This recipe is strange in a number of ways, and don’t ask me to explain why because it has me all sorts of confused.
I made a couple of mistakes; one being adding too much tahini, two being I roasted my macadamias for too long! What a rookie.
However, despite these mistakes and my pet peeve for wasting food, I keep wanting to eat this damn confusing creation!
It’s so lemony, which is both delicious and nutritious, and a small chunk satisfies my sweet tooth while simultaneously providing me with a nice amount of healthy fats from the coconut oil, tahini and macadamias.
This recipe is not too sweet, so is a great little snack. Although, be careful to not venture too far from the fridge because it will eventually melt.
So, the next time you’ve got some lemons on hand, give this guy a go!
- 1 cup macadamias
- juice from 2 lemons
- 3/4 cup coconut oil (melted)
- 1/4 cup tahini
- 3 TBSP honey
- 1 tsp vanilla essence
- pinch Himalayan pink salt
- Pre-heat oven to 140℃
- Line baking tray with baking paper and place macadamias on tray and into the oven for approximately 20 minutes. Set aside to cool slightly
- Make sure you check these along the way as they walk a fine line between being perfectly roasted and perfectly burnt! Taste them, and if you are satisfied with the flavour, remove them from the oven.
- In a mixing bowl, place melted coconut oil, lemon juice, tahini, honey, vanilla and salt and stir thoroughly until everything is well combined.
- Place macadamias into a food processor or blender and process until they reach a roughly chopped consistency (I accidentally went a little to far, oops!)
- Mix chopped macadamias into the wet ingredients
- Line small cake tin with baking paper – this can be whatever size and shape you like, judge the size of the tin required by the amount of mixture you have, and how thick you would like the end product to be.
- Pour mixture into baking tray and place in fridge, or freezer if you’re in a rush, to set.