Serving Size 30 g
Per 100 g
|Energy||823 kJ||2740 kJ|
|Protein||4.3 g||14.3 g|
|Fat, total||19.9 g||66.4 g|
|- saturated||4.5 g||15.1 g|
|Carbohydrates||1.4 g||4.8 g|
|- sugars||0.7 g||2.3 g|
|Sodium||0.9 mg||3 mg|
|Dietary Fibre||2.3 g||7.5 g|
Brazil Nuts, botanically a fruit seed rather than a nut, have a rich, creamy flavour, a fresh aroma and crisp firm texture. Delectable as a snack on their own, Brazil nuts are also wonderful in a hiker’s mix.
Use Brazils to make deliciously fresh nut butter and dairy-free nut mylk. Or add them to raw food recipes, baked goods, and savoury or sweet dishes.
How to Use:
Brazil Nuts are a scrumptious snack on their own or in a trail mix combined with dried fruit and seeds. Add roughly chopped Brazil nuts to muesli, smoothie blends or acai bowls. Activate raw nuts by soaking in water for 12 hours, before slowly dehydrating at very low heat.
Pre-soaked Brazil nuts are great for dairy-free fresh mixed nut mylk. Just drain, blend with 6 parts water (optional: add a little honey or coconut nectar &/or a pinch of Murray River pink salt), then strain through a clean cloth. Nut mylk will keep for several days, refrigerated in an airtight jar. Grind to make yummy dairy-free nut butter, cream or cheese wonderful for vegans and in raw food recipes.
For a little variety everyone will love, add some coconut flakes or a few cacao nibs before grinding nuts. Toss Brazils over salads, ground in pesto and dips, or finely chopped in veggie burgers. Brazils are a yummy addition to fruit bread, muffins, cakes and desserts. Dice and lightly toast, before sprinkling over yoghurt or ice cream sundaes.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Refrigeration is recommended in warmer climates.
Up to 12 months when stored as above. See Best Before date.
Images for illustrative purposes only.