Recipe: Macadamia Popcorn
After your first taste of popcorn drizzled with macadamia oil, ordinary butter won’t stand a chance. Add macadamia nuts and raisins and you have a tasty, healthful snack. Other nuts and corresponding oils, like walnuts or peanuts, also work well.
3 1/2 to 4 cups popped, unseasoned popcorn
2 tablespoons macadamia nut oil
Salt to taste
1 1/2 cups raisins
1 cup roasted, salted macadamia nuts
Place popcorn in a large mixing bowl. Drizzle about 2 tablespoons of macadamia nut oil over the popcorn. Mix well and season with salt to taste. Add raisins and macadamia nuts and toss well. Serve immediately.
Per Serving (69g-wt.): 330 calories (200 from fat), 22g total fat, 3g saturated fat, 3g protein, 35g total carbohydrate (5g dietary fiber, 1g sugar), 0mg cholesterol, 260mg sodium
Banana-Cocoa Snack Cakes
Enjoy a thick square of this cake with coffee in the morning, tea at night or as a mid-day snack on the go. The cake’s sweetness comes from bananas and dates, and its richness comes from light coconut milk.
1/2 cup unsweetened cocoa powder
1 cup oat flour
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 very ripe medium bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 tablespoons water
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut
Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper and set aside.
In a large bowl, whisk together cocoa, both flours, salt, baking powder and baking soda. Whisk thoroughly to eliminate any lumps. Set aside.
Add bananas, dates, coconut milk, water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth, 1 full minute or more.
Make a well in the center of the flour mixture. Pour in the banana mixture, and fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter. Pour the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment paper off the cake and cut cake into squares for serving. Wrap any remaining cake tightly and store at room temperature or in the refrigerator.
Per serving (1/12 of the cake): 170 calories (30 from fat), 3.5g total fat, 1.5g saturated fat, 0mg cholesterol, 180mg sodium, 34g total carbohydrate (5g dietary fiber, 13g sugar), 3g protein