These fun macadamia toppings make smoothies substantial enough for a meal, and any leftovers can be used as a snack or a sweet treat after lunch.
Ingredients
Macadamia raw double choc sprinkle
- ¾ cup macadamias roasted
- ⅓ cup dark chocolate couverture buttons chopped
- ⅓ cup cacao nibs
- 3 dates chopped into ½ cm pieces
Macadamia raw superfood sprinkle
- ¼ cup macadamias roasted and roughly chopped
- ⅓ cup dried goji berries
- ⅓ cup dried blueberries
- ⅓ cup dried golden mulberries
- ⅓ cup sunflower seeds
- 1 tbsp mesquite powder
Macadamia tropical baked sprinkle
- 3 tsp macadamia oil
- 1 tbsp brown rice syrup
- ½ cup macadamias raw and roughly chopped
- 3 slices dried pineapple cut into small pieces
- 3 slices dried mango
- 3 pieces dried papaya
- ¼ cup coarsely shredded coconut roughly chopped
- 2 tbsp sunflower seeds
- 1½ cup puffed buckwheat
Macadamia matcha baked sprinkle
- 2 tsp macadamia oil
- 3 tsp maple syrup
- ½ cup macadamias chopped
- ¼ cup buckwheat kernel
- ⅓ cup pumpkin seeds
- ⅓ cup shredded coconut
- 2 tbsp chia seeds
- 2 fresh dates seed removed, chopped, to add at the end
Instructions
Macadamia raw double choc sprinkle
- Makes 1 ½ cups
- Place half the macadamias in a food processor and pulse 2-3 times until the mixture is a very coarse crumb. Place in a bowl and stir in the remaining ingredients. Store in an airtight container or jar.
Macadamia raw superfood sprinkle
- Makes 1 ½ cups
- Combine all the ingredients in a bowl and stir thoroughly to combine. Store in an airtight container or jar.
Macadamia tropical baked sprinkle
- Makes 3 cups
- Preheat oven to 180°C. Stir together the macadamia oil and brown rice syrup. Place the remaining ingredients in a bowl and stir to cover all the ingredients with the oil and brown rice syrup mixture. Spread on a baking tray and bake for 10-13 minutes, until golden. Allow to cool completely before storing in a jar or airtight container.
Macadamia matcha baked sprinkle
- Makes 1 ½ cups
- Preheat oven to 180°C. Stir together the macadamia oil and maple syrup. Place the remaining ingredients (except the dates) in a bowl and stir to cover all the ingredients with the oil and maple syrup mixture. Spread on a baking tray and bake for 10-13 minutes, until golden. Allow to cool completely. Add the chopped dates and stir to combine before storing in a jar or airtight container.
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