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Mango Macadamia Gluten-free Granola

| Breakfast, After School Snacks, Members only

This mango macadamia gluten-free granola is a naturally sweet, crunchy, and nutrient-packed breakfast option that’s completely gluten-free (and doesn’t contain oats). Made with real mango puree, macadamia nuts, and a mix of wholesome seeds, it’s bursting with tropical flavour and nourishing goodness. Health benefits Rich in healthy fats from macadamias and coconut, this granola supports…

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Apple Pie Granola

| Breakfast, After School Snacks, Members only

This Apple Pie Granola is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores. I love having a muesli or granola ready made in my pantry… in fact I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get…

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Double Choc Macadamia Sourdough Cookies

| After School Snacks, Baked Sweets, Sourdough Baking

These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness.  Of course, you can still make these rich, chocolatey cookies without the discard and they will still be a tasty treat.

Health benefits

The sourdough discard adds beneficial wild yeasts and lactic acid, which can make the cookies easier to digest. Macadamias contribute heart-healthy monounsaturated fats and minerals such as magnesium and manganese, while dark chocolate delivers antioxidants and a gentle boost of mood-lifting compounds.

Ingredients

This recipe combines simple pantry staples, including spelt flour, butter, egg, cacao powder, dark chocolate and macadamias, with the addition of sourdough discard for a beautiful texture and flavour. Coconut sugar and a touch of rice-malt syrup or honey keep these cookies naturally sweet without refined sugar.

How to make these Double Choc Macadamia Sourdough Cookies

Start by mixing all the wet ingredients and dry ingredients in a bowl until a soft dough forms. Roll the dough into balls, flatten slightly on a lined tray, and bake until set around the edges but still soft in the centre. The result is a batch of gorgeously rich cookies with chunks of melted dark chocolate and buttery roasted nuts in every bite.

Serving suggestions and how to store

These cookies are delicious straight from the oven, slightly warm with melted chocolate pockets, or cooled and crisped up for a firmer texture. Store them in an airtight container in the pantry for up to a week. You can also freeze the dough balls and bake from frozen for a freshly baked cookie any time.

Vary these Choc Macadamia Sourdough Cookies to suit your dietary needs

For dairy-free or vegan, replace the butter with coconut oil and the egg with a chia egg. For nut-free, use sunflower seeds instead of macadamias, and for gluten-free, swap the spelt for a gluten-free flour mix. No sourdough discard? Simply substitute 25 g extra flour and 25 ml water.

For more sourdough discard recipes, click HERE.

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Print Recipe
4.75 from 4 votes

Double Choc Macadamia Sourdough Cookies

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Snack
Servings: 20 cookies
Author: Well Nourished Team

Ingredients

  • 200 g white spelt flour (approx. 2 cups)
  • ½ tsp baking powder
  • 75 g coconut sugar or rapadura (approx. ⅓ cup + 1 tbsp)
  • 2 tbsp rice malt syrup, honey or maple syrup
  • ¼ tsp sea salt
  • 45 g cacao powder – or good quality cocoa powder (⅓ cup)
  • 60 g 70% dark chocolate – roughly chopped
  • 60 g macadamia nuts – roughly chopped (½ cup)
  • 125 g butter – softened
  • 1 egg/s
  • 50 g sourdough discard – leftover (¼ cup)
Metric – US Customary

Instructions

  • Pre-heat the oven to 175°C/347°F (fan-forced). Line two baking trays with baking paper.
  • Add all ingredients into the bowl of the electric mixer (or a large mixing bowl if you are mixing by hand).
  • Mix on low speed for approximately 1 minute or until the mixture comes together to form cookie dough.
  • Scoop approximately a tablespoon of cookie dough into your hand and roll into a ball. Place on the lined baking tray and continue until all the dough is used up.
  • Press the balls down using the palm of your hand to flatten them.
  • Bake the cookies for 10-12 minutes. Allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool completely.

Store

  • The cookies can be stored in an airtight container in the pantry for up to a week.

Notes

No Sourdough Discard

If you do not have any sourdough discard, you can replace it with 25g of extra spelt flour and 25 ml water.

Other Nuts

Walnuts can be used in place of macadamias and are just as delicious

Dairy-free & Vegan

For a vegan or dairy free version of these cookies, omit the butter and the egg and instead, add 100g of melted coconut oil and one chia egg. To make a chia egg, mix 1 tablespoon of chia seeds with 2 tablespoons of water and allow to sit until it becomes a gel, approximately 5 minutes. When mixing, if your cookie dough seems too dry, simply add 1-2 tablespoons of water.
 
 
 
 

These deliciously fudgy cookies are my favourite, let me know in the comments below if you loved them too!

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Apple Raspberry Rhubarb Macadamia Crumble

| Baked Sweets, Desserts

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb perfectly and topped with the buttery macadamia crumble it’s a beautiful, nourishing dessert (that’s healthy enough for brekkie).

Health benefits

The combination of apples, rhubarb, and raspberries brings a boost of antioxidants, fibre, and vitamins. Macadamia nuts are rich in healthy fats, while almond meal adds protein and fibre, making this dessert a healthier option compared to traditional crumbles.

Ingredients

Key ingredients for the filling include Granny Smith apples, rhubarb, and raspberries, all sweetened with a touch of rice malt syrup, honey, or maple syrup. The crumble topping is made from almond meal, oats (or quinoa flakes for a grain-free option), macadamia nuts, and cinnamon.

How to make apple raspberry rhubarb macadamia crumble

To make this fruit crumble, start by sautéing the apples, rhubarb, and cinnamon in butter until softened. Stir in the raspberries, then divide the fruit mixture between ramekins or put into a large baking dish. For the crumble mixture, pulse together butter, almond meal, syrup, cinnamon, oats (or quinoa flakes), and macadamias until a sticky crumble forms. Sprinkle the crumble over the fruit and bake until golden brown.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this low sugar crumble warm, paired with cream, Crème Fraîche, yogurt, or vanilla ice cream for extra indulgence. Leftovers can be stored in an airtight container in the fridge or freezer. To reheat, cover with foil and warm in a low oven.

Vary this apple raspberry rhubarb macadamia crumble to suit 

To make this gluten-free, replace the oats with rolled quinoa flakes. For a dairy-free/vegan version, substitute the butter with coconut oil and serve with coconut cream or yogurt. To make it nut-free, replace almond meal with spelt or gluten-free flour and omit the macadamia nuts or replace them with seeds.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination flavours with apple, raspberry and rhubarb.
Print Recipe
4.89 from 9 votes

Apple Raspberry Rhubarb Macadamia Crumble

This Apple Raspberry Rhubarb Macadamia Crumble my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Servings: 4
Author: Well Nourished Team

Ingredients

  • 30 g butter
  • 4 Granny Smith apple/s – large ones, peeled and diced
  • 1 bunch/s rhubarb – finely sliced
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 1 tsp ground cinnamon
  • 100 g raspberries – fresh or frozen (1 cup)

Crumble

  • 50 g butter
  • 100 g almond meal
  • 1 tsp ground cinnamon
  • 85 g rice malt syrup, honey or maple syrup
  • 100 g rolled oats – or rolled quinoa flakes for grain-free
  • 125 g macadamia nuts – (1 cup)
Metric – US Customary

Instructions

  • Pre-heat your over to 180°C/350°F (fan-forced).
  • In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
  • Lastly fold through the raspberries and turn off the heat immediately.
  • To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. If you are using a Thermomix, 4-6 pulses.
  • Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. If using a Thermomix, reverse 4-6 pulses.
  • Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.

Serve

  • Warm with cream, Crème Fraîche, yoghurt or ice-cream.

Make-ahead

  • Re-heat in a low oven (covered with foil) until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Replace the oats with rolled quinoa flakes.

Dairy-free/ vegan

Replace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).

Nut-free

Replace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.
 
 
 
 

Let me know how you love this nourishing and delicious crumble recipe in the comments below.

Raspberry Macadamia White Chocolate Muffins

| Baked Sweets, Sourdough Baking, Members only

If you’re after a really digestible muffin (with all the benefits of sourdough baking) then these Raspberry Macadamia White Chocolate Muffins are for you. They are really simple to make, light and fluffy treats that my whole family loves. They are also a great way to use up any discard after feeding your starter. I…

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Broccolini Macadamia Chilli Spaghetti

| 30 Minute Meals, Pasta and Noodles, Vegetarian, Members only

This Broccolini Macadamia Chilli Spaghetti is a simple vegetarian pasta that is quick and easy to make and a really tasty, healthy meal that’s perfect for a meat-free Monday. Broccolini is coming into season now, so it’s a great time to enjoy this simple, light meal.  Health benefits This dish is packed with nutritious ingredients….

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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Mango Macadamia Muesli

| Breakfast, After School Snacks, Members only

This Mango Macadamia Muesli is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores.  I love having a muesli or granola ready made in my pantry…in fact, I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get over…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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Chocolate Macadamia Anzac Biscuits

| After School Snacks, Baked Sweets, Holidays & Entertaining

This year to mark Anzac day, I thought I’d share this ‘Next-level Anzac’ (thanks Nikki Fisher for the name suggestion). They are still packed full of goodness (with variations to suit those with food intolerance). But there’s something about adding macadamias and a chocolate drizzle that feels very indulgent! I present to you my Chocolate Macadamia Anzac Biscuits – three of my favourite flavours jammed into one delicious bikkie.

I’m obliged to post a warning – stopping at one may be tough!

Health benefits

By using wholemeal spelt flour and rolled oats, these biscuits offer more fibre and nutrients than standard versions. The addition of macadamia nuts provides healthy fats, while using rice malt syrup or honey cuts back on processed sugars. Plus, the homemade chocolate drizzle is free from artificial ingredients found in many store-bought toppings.

Ingredients

This recipe uses a combination of wholesome ingredients including oats, spelt flour, macadamias, and dark chocolate. You can swap in almond meal for a gluten-free version or adjust the sweeteners depending on your preferences, making it as versatile as it is delicious.

How to make chocolate macadamia Anzac biscuits

Start by melting the butter and sweetener of choice in a large pot, then add bicarb and mix well. Stir in the dry ingredients, and roll the mixture into balls and flatten slightly. Bake until golden, and while they cool, melt the chocolate and coconut oil to drizzle on top. For a shortcut, you can place a square of chocolate directly on the biscuits before baking. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve these biscuits as an afternoon treat or pack them in lunchboxes for a homemade snack. Store in an airtight container, and they freeze well for up to a month, making them perfect for batch baking.

Vary these chocolate macadamia Anzac biscuits to suit your needs

For gluten-free, swap oats for quinoa flakes and spelt for almond meal. To make them dairy-free, use coconut oil instead of butter, and opt for a dairy-free chocolate drizzle. Vegans can stick with rice malt syrup and choose dairy-free chocolate to enjoy this indulgent biscuit.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Chocolate Macadamia Anzacs - These are the ultimate Anzac Biscuit - a nourishing, low-sugar treat that tastes incredible. The recipe includes a regular and Thermomix method and there are lots of allergy/ intolerance friendly options too. The whole family are going to just love these delicious bikkies.
Print Recipe
4.79 from 23 votes

Chocolate Macadamia Anzac Biscuits

These chocolate macadamia Anzac biscuits are a twist on the classic Aussie favourite, combining the buttery, chewy goodness of traditional Anzacs with crunchy macadamias and a rich dark chocolate drizzle. Perfect with a cuppa or as a sweet treat, these bikkies will be a hit with the whole family.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 12 biscuits
Author: Georgia Harding

Ingredients

  • 100 g butter
  • 85 g rice malt syrup or honey (¼ cup)
  • ½ tsp bicarbonate of soda
  • 2 tbsp coconut sugar or rapadura (this is optional if you need extra sweetness)
  • 120 g wholemeal spelt flour (1 cup approx.) or almond meal
  • 50 g desiccated coconut (½ cup approx.)
  • 115 g rolled oats (1¼ cup approx.) see gluten-free below
  • 60 g macadamia nuts (½ cup) chopped

Chocolate drizzle

  • 50 g dark chocolate -broken into pieces
  • 1 tbsp coconut oil

Instructions

  • Preheat the oven to 180℃/350℉ (fan-forced)and line a large biscuit tray with baking paper.
  • In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
  • Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
  • With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. If the mixture feels a little dry, add a tablespoon of water to bring it together. 
  • Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
  • The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
  • Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.
  • If you're feeling lazy, you can break the chocolate on top of the biscuit before cooking (not as pretty, but yum none the less).
  • When they are cooked, cool the bikkies on the tray (they will harden as they cool) and then drizzle over the melted chocolate. 

Thermomix Method

  • Melt the butter and syrup/honey, 1 minute, temp. 90, speed 3.
  • Add the bicarb and mix 10 seconds, speed 3.
  • Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
  • For the chocolate drizzle, you can grate the chocolate (20 sec, speed 5), add the oil and melt 1 min, temp 50, speed 3.
  • Roll and bake as per above method.

Store

  • These should be stored in an airtight container and they can also be frozen. 

Notes

Gluten and grain-free

Replace the oats with quinoa flakes and spelt flour with almond meal. You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.

Dairy-free

Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). They will also toughen as they cool (which is nice for a crunchy biscuit). Choose a dairy free chocolate or raw chocolate for the drizzle.

Coconut-free

Replace the coconut with a heaped tablespoon of almond meal or more spelt.

Fructose friendly

Choose rice malt syrup as your sweetener and omit the rapadura/ coconut sugar. Use 90% dark chocolate for the drizzle (or make your own raw chocolate).

Vegan

Chose rice malt syrup as your sweetener and the dairy-free variation.

Nut-free

This Anzac Biscuit recipe is divine, nourishing and nut-free. Perfect for the school lunchbox too. My ebook The Well Nourished Lunchbox is 100% nut-free and is full of inspo, click HERE to find out more.
 
 
 
 

I'd love to hear what you think of these - they are my families new favourite treat. Post a comment below and better still 'rate' this recipe so more people decide to make it too.

Anzac Macadamia Creams

| Baked Sweets

These Anzac Macadamia Creams put a deliciously nutty twist on the classic Anzac biscuit. Nostalgic yet fresh, they pair the crunch of golden Anzacs with a smooth, naturally sweetened macadamia cream for an irresistible bite.

I came up with them when I wanted an Anzac-inspired dessert for special guests but didn’t have time for anything fussy. The result was these quick, easy sandwich biscuits – and they certainly didn’t disappoint. Best of all, you can make them ahead of time, so you’re free to enjoy the company (and the compliments) instead of being stuck in the kitchen once the party starts.

Health benefits

Macadamias are rich in healthy fats and provide a creamy texture without needing dairy, while my nourishing Anzac biscuits offer the goodness of oats and seeds. This recipe uses rice malt syrup, honey, or pure maple syrup for wholefood sweetness.

Ingredients

This recipe requires a batch of Anzac biscuits, toasted macadamia nuts, and a touch of vanilla and natural sweetener to create the cream filling. Here’s the recipe for my Nourishing Anzacs – these are nut-free. You can also use these Chocolate, Macadamia Anzacs for an extra decadent dessert.

How to make Macadamia Anzac biscuits

While your Anzac biscuits are baking, prepare the macadamia cream by processing the toasted macadamia nuts until they form a smooth paste, then adding sweetener and vanilla extract. Once the biscuits have cooled, spread or pipe the macadamia cream onto one biscuit and sandwich with another.

Serving suggestions and how to store

Serve these Anzac Macadamia Creams as an afternoon treat or dessert. They’re best stored in the fridge until you’re ready to enjoy them, keeping the cream nice and firm.

Vary these Anzac macadamia creams to suit your needs

For a chocolatey twist reminiscent of Kingston Creams, try adding a tablespoon of cacao to the macadamia cream. For a fruity variation, mix in some smashed berries for a burst of flavour.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

After an Anzac inspired dessert, then these Anzac Macadamia Creams are a easy to make dessert or a special treat that you can prepare ahead.
Print Recipe
5 from 4 votes

Anzac Macadamia Creams

These are a decadent twist on an Anzac biscuit - a delicious dessert for your Anzac day commemorations.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Servings: 6 biscuits

Ingredients

  • 1 batch of Anzac Biscuits *recipes linked above
  • 200 g macadamia nuts (1½ cups) toasted
  • 1 tbsp rice malt syrup, honey or maple syrup
  • ½ tsp vanilla -powder, extract or essence

Instructions

  • While the biscuits are cooking, make your macadamia cream. In a food processor or high speed blender, grind your macadamia nuts to a fine crumb. If using a Thermomix 5 secs, speed 5.
  • Add the sweetener and vanilla and process until it becomes a paste. If using a Thermomix, mix 5 seconds, speed 6.
  • Spread between the cooled Anzacs and sandwich with another on top. You can also pipe the cream on top of each biscuit if you'd prefer.

Store

  • Store in the fridge until ready to serve.

Notes

Chocolate cream

Add a tablespoon of cacao to the macadamia cream for a biscuit reminiscent of Kingston Creams.

Berry nice

Mix in some smashed berries - yum!
 

I'd love for you to post a comment to let me know how you like these divine bikkies.