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Macadamia + Lemon Myrtle Dukkah

Macadamia Dukkah
Photo by: Jordanna Levin
  • makes 2.5 cups servings
  • Prep - 10 mins
    Cooking - 8 mins
  • Total - 18 mins
Macadamia Dukkah
Photo by: Jordanna Levin

A great side to add a little crunch, this macadamia and lemon myrtle is a great addition to many recipes.  

Servings: makes 2.5 cups
Preparation: 10 mins
Cooking: 8 mins

Ingredients

  • 1 cup macadamias.
  • 1/2 cup almonds.
  • 1/2 cup pistachios.
  • 1/4 teaspoon ground lemon myrtle.
  • 1/2 teaspoon ground mountain pepper.
  • 1 teaspoon ground fennel.
  • 1 teaspoon ground coriander.
  • 1 tablespoon white sesame seeds.
  • 1 tablespoon black sesame seeds (or just double quantity of white).
  • sea salt, to taste.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Roast nuts on an oven tray for about 8 minutes, or until golden and toasted. Cool slightly.

2. Transfer nuts to a food processor. Pulse until finely chopped (not superfine, you still want some good chunks). Transfer to a large bowl.

3. In a clean, dry frying pan toast spices.

4. Add spices to chopped nuts and mix through white and black sesame seeds. Season generously with salt.


A great side to add a little crunch, this macadamia and lemon myrtle is a great addition to many recipes.

Ingredients

  • 1 cup macadamias.
  • 1/2 cup almonds.
  • 1/2 cup pistachios.
  • 1/4 teaspoon ground lemon myrtle.
  • 1/2 teaspoon ground mountain pepper.
  • 1 teaspoon ground fennel.
  • 1 teaspoon ground coriander.
  • 1 tablespoon white sesame seeds.
  • 1 tablespoon black sesame seeds (or just double quantity of white).
  • sea salt, to taste.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Roast nuts on an oven tray for about 8 minutes, or until golden and toasted. Cool slightly.

2. Transfer nuts to a food processor. Pulse until finely chopped (not superfine, you still want some good chunks). Transfer to a large bowl.

3. In a clean, dry frying pan toast spices.

4. Add spices to chopped nuts and mix through white and black sesame seeds. Season generously with salt.