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MACADAMIA NUTS & FLOUR

What is it?

The macadamia nut is quite possibly one of the healthiest nuts on the planet.

The nut is finely ground to produce a meal or flour. Oil is pressed from the nuts.

Most nuts are very high in Omega-6 fats, which can be inflammatory and unhealthy in large amounts. Western diets are already overloaded with Omega-6 fats.

Macadamias are much, much lower in Omega 6 content. Take a look at the Omega-6 content of macadamias compared to some other popular nuts:

(amount of Omega-6 fats per 100 gram of nuts – that’s about a handful)

Walnuts: 10.7 grams

Almonds: 3.4 grams

Cashews: 2.2 grams

Macadamia nuts: 0.36 gram

That’s almost no Omega-6 in the macadamias – it’s less than you’d find in 1 tablespoon of olive oil, and olive oil is already low in Omega-6.

What can I do with it?

The nuts can be eaten raw or roasted, with or without salt.

Nut butter is made when the raw or roasted nut is ground into a paste and is usually very tasty.

Macadamia flour is a very versatile nut flour with interesting properties. It is a good substitute for almond flour which is very popular in gluten free baking. It is a healthier and more affordable option than almond flour.

Macadamia oil, extracted from the nut, is a very healthy fat for cooking with a very high smoke point of 199C compared to for example coconut oil at 177C.

What can it do for me?

Macadamias have roughly the same total amount of fat as the other nuts, but to make up for the almost non-existent levels of Omega-6, they have more monounsaturated fat (MUFA) which is the same kind as in avocados and olive oil. This makes macadamias a much higher-quality source of fat than most other nuts, with a much lower potential to be inflammatory.

This attribute makes macadamias a healthier option than many other popular nuts and contributes to it’s growing popularity

What can I substitute?

Almond flour is most commonly substituted as it has many similar properties. Baking results may however not be identical.

Sunflower seed flour could also be used as a substitute for those with nut allergies or sensitivities.

How do I store it?

Keep In an airtight container in the fridge. Nuts can become rancid quite rapidly when exposed to air and even more so when ground into flour. Keep in the freezer for longer shelf life.


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