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+ servings
Macadamia sprinkles for just about everything
Salads, meats, fish, avocados on toast…these sprinkle blends really do work with just about everything. Let your imagination go wild!
Servings 1.5
Course Condiment
Preference Dairy Free, Vegan
Perfect for Quick and Easy
Skill level Easy

Ingredients
  

Rosemary and garlic sprinkles

  • 4 sprigs fresh rosemary leaves only
  • 4 cloves garlic finely chopped
  • 2 tsp salt flakes
  • 1 tsp fennel seeds
  • 1/2 cup raw macadamias coarsely chopped
  • 2 tsp macadamia oil

Soy and fresh ginger sprinkles

  • 1 cup raw macadamias coarsely chopped
  • 5 cm piece of ginger peeled, grated
  • 2 tsp macadamia oil
  • 1 tbsp soy sauce
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 tbsp sesame seeds
  • 1 tsp Szechuan or pink peppercorns crushed

Dry roasted kale, garlic and chilli sprinkles

  • 4-5 kale leaves flat or curly
  • 2 tsp macadamia oil
  • 1 tbsp macadamia oil extra
  • 1/2 tsp salt
  • 4 cloves garlic chopped
  • 2 red chillies chopped, leaving seeds if you prefer a hotter mix
  • zest of 1 lemon finely grated
  • 1/2 cup raw macadamias coarsely chopped

Instructions
 

Rosemary and garlic sprinkles

  • Preheat oven to 180°C. Place all ingredients in a bowl and stir to coat with the oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.

Soy and fresh ginger sprinkles

  • Preheat oven to 180°C. Combine all ingredients in a bowl and toss to coat with the oil and soy sauce. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.

Dry roasted kale, garlic and chilli sprinkles

  • Preheat oven to 180°C. Remove stalks from the kale leaves and tear into 5-6cm pieces. Place in a bowl and pour over 2 teaspoons of oil and salt. Using your hands, toss to coat the torn leaves. Place on a baking tray and bake for 5-10 minutes, watching very closely until the leaves are crisp. Be careful not to burn them but do not take them out if still soft. Remove from the baking tray and set aside in a bowl.
  • Place the remaining ingredients in a bowl and toss to coat with the extra oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray.
  • Add the mixture to the kale leaves. Use your hands to crush the kale leaves together with the mixture until well combined.

Nutrition

Calories: 1865kcalCarbohydrates: 55gProtein: 32gFat: 184gSaturated Fat: 26gPolyunsaturated Fat: 15gMonounsaturated Fat: 133gTrans Fat: 1gSodium: 4622mgPotassium: 1839mgFiber: 21gSugar: 10gVitamin A: 15402IUVitamin C: 191mgCalcium: 519mgIron: 13mg