Cinnamon Macadamias
These Cinnamon Macadamias are gluten free and refined sugar free and I guarantee that they won’t last long in your house.
Spice flavoured macadamias are amazing and a great option to use instead of cashews. I love using cinnamon and coconut sugar to flavour the macadamias.
I am a big fan of using macadamias in my recipes whether it is in baked dessert recipes like these Gluten Free Fudge Brownies with Macadamias or this Banana and Macadamia Bread, or in no bake recipes like these Raw Caramel Macadamia Bliss Balls. I even have a yummy beetroot dip that is made with macadamias.
Ingredients You Need
- Macadamias
- Egg white
- Coconut sugar
- Cinnamon
- Sea salt
Ingredient Substitutions
Macadamias – if you don’t have macadamias you can definitely substitute with cashews, pecans, walnuts or almonds.
Coconut Sugar – you can use brown sugar if you don’t have coconut sugar.
How to make
You first whisk the egg white and then add the sugar, cinnamon and sea salt. Then add the macadamias and ensure that they are coated with the spice mixture.
Then you bake in the oven for 30 minutes, turning every 10 minutes. Then remove from the oven and allow to cool completely and the coating to harden up.
Then enjoy!
Storage
You can store in an air-tight container for up to one month.
DID YOU MAKE THIS RECIPE?
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Cinnamon Macadamias
Ingredients
- 2 cups macadamias
- 1 egg white
- 1/2 cup coconut sugar
- 2 teaspoons cinnamon
- Pinch of sea salt
Instructions
- Pre-heat oven to 320 F | 160 C.
- Whisk egg white in a medium bowl until frothy, then add coconut sugar, cinnamon and sea salt and stir until well combined. Add the macadamias and stir through the mixture, ensuring that they are evenly coated.
- Add the macadamia mixture to a lined baking tray and place in the oven for 30 minutes, stirring every 10 minutes to ensure that the nuts do not burn. Remove from the oven to cool completely, then break apart.
- Store in an airtight jar or container.
