So you may remember how a few weeks ago I won a free nut butter from MaraNatha? My intention was to use it to try macadamia nut butter. It just sounded good and I’m set on all my other nut butters for the time being. So on my next trip to Whole Foods I reminded myself that I needed to look for it. That was like the only thing I needed from Whole Foods really — although, God knows, I bought a bunch of other stuff like gourmet chocolate and really good cheese. And I did remember to buy it! You know what I didn’t remember? To give them the coupon.
This is definitely not the first time I’ve done this.
Anyway, so the butter…
This definitely has a butter taste and texture. It’s sweet but a little salty. Macadamia nuts have a really high fat content (more than other nuts) and the first thing I noticed was that because it’s so fat, it’s actually pretty thin. Most nut butters, even natural ones, are closer to solids than liquids. But this is definitely closer to a liquid.
For that reason, I’ve been enjoying it as more of a “drizzle” as opposed to a “spread.” (Ridiculous food blogger semantics, I’m aware.) For breakfast yesterday I had 2 percent Greek yogurt topped with walnuts, cinnamon, and blueberries and peaches sauteed in coconut oil (oh yeah…that’s not actually a hunk of tar!) drizzled with the macadamia nut butter.
Very solid breakfast, right there!
What’s cool is that if you are watching your calorie intake, you can definitely get away with less. I’ve also been using it as a smoothie ingredient because it blends right in.
I’ve definitely got some ideas for this butter too! I’m thinking of a new twist on peanut butter cookies and a homemade ice cream topping come summer. The way I see it, I’ve got this jar and the silly free one to get through, so I better start thinking up ways to use it!
Anyone have any macadamia nut butter recipes/uses to share?