Category Archives: Snacks

Medjool Date And Cranberry Balls With Chia And Macadamia

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Truth be known – I adore Medjool dates, and think they are fabulous simply eaten as is. Their soft, sweet, distinct caramel flavour, can’t be beat.

But you take that flavour and add it with other goodies like chia seeds, spices, coconut, and nuts and you get date balls. They are my latest obsession, and they might become yours too.

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The dried cranberries can be left out entirely. But I quite like the tart flavour they add. Instead of cinnamon you might use mixed spice, ground ginger, or even a pinch of nutmeg. As an alternative to rolling them in coconut you might roll them in sesame seeds, or raw cacao. But I love anything rolled in coconut…

As long as the Medjool dates you buy are fresh, these balls will last for up to a month in an airtight container in the fridge. That is if they aren’t eaten well before then.

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Medjool date and cranberry balls with chia seed and macadamia nuts 

Ingredients

1 tbsp black chia seeds

150g macadamia nuts

450g Medjool dates 

80g dried cranberries

1 tsp cinnamon 

1 cup shredded coconut 

Place the chia seeds in a small bowl with 1/4 cup cold water. Whisk till combined and stand for 10 minutes. The chia seeds will swell up and turn to a gel consistency.

Meanwhile, roast the macadamia nuts in a moderate oven (180C) for about 8 minutes. Set aside to cool. Once cooled, place in a food processor and blitz to a rough crumb. Set aside.

Break open the dates and remove the pip. Roughly chop the dates and place in a food processor with the cranberries. Add the soaked chia seeds and cinnamon. Blitz the mix till the dates are well combined. In the final 30 seconds add the chopped macadamia nuts, the mix should come together in a ball.

Divide the mix into about 20 balls, rolling them between your finger tips and the palm of your hand. Place them on a tray. On a second tray, lay the shredded coconut. Roll each ball in the coconut till covered all over.

Store them in an air tight container out of the fridge. Eat within one month.

Basil and Macadamia Nut Pesto

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I feel like getting back to basics. I’m officially on holidays from my food editor job, and the past weeks have seen all manner of festive dishes cooked, tested and prepared for the magazine. I feel I’ve already cooked my way through Christmas fare and now I just crave some simple food that requires no recipe, no testing, no oven!

I can think of no better condiment to make in summer than basil pesto. What makes this pesto truly special is replacing the traditional pine nuts with macadamia nuts. The creamy consistency of macadamia nuts is just what the sweet perfumed basil requires. It’s a match made in heaven. 

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My son – and I must say I’m absolutely ecstatic about this – discovered he likes to eat my pesto with crackers. He actually polished off the entire bowl the other day and instead of lecturing him on how greedy that was, I was congratulating him on finally discovering the wonders of freshly made pesto. One child down, one to go.

 

Basil and macadamia nut pesto 

Ingredients 

1 1/2 cups picked and washed basil leaves

80g (1/2 cup) raw macadamia nuts

1 small clove garlic, chopped

1 small lemon, juiced

1/4 cup extra virgin olive oil

1/4 cup grated parmesan

Sea salt

Black pepper

 

Place all the ingredients for the pesto in a food processor, blitz till nuts are a chunky consistency and basil is well combined. Check seasoning and adjust with extra salt, pepper or lemon juice.

TIP – washing the basil enlivens the vibrant green colour and gives you a bright green finish to the pesto. Pesto stores in the fridge for several days.