If you haven’t tried macadamia meal yet, I highly recommend that you try to track some down and give it a go. This is why I like to use it:
- It is a great low fodmap alternative to almond meal
- It is a delicious, gluten-free alternative to grain-based flours
- Macadamia’s are a wonderful source of minerals, vitamins and healthy fats
At the moment I am using a simple approach for incorporating macadamia meal:
If a recipe calls for almond meal replace the almond meal with 50% almond meal and 50% macadamia meal. For example, if the recipe calls for 1 1/2 cups of almond meal I use 3/4 cup of almond meal and 3/4 cup of macadamia meal.
The reason I don’t use it as a complete replacement is that the texture is very dense and I don’t think it would work as well in baking, but if you are very sensitive to almonds then definitely give it a go.
Macadamia’s are expensive, but so is almond meal! I recognise that I am privileged to have access to macadamias – my mum lives near a macadamia farm and buys them for me in bulk. Not everyone will be so fortunate.
If you can’t find pre-made macadamia meal you could experiment with making your own, which I do!:
To make your own nut meals, grind nuts in a nut mill or food processor until the meal has the consistency of cornmeal. It can be hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding and to use the pulse setting on the processor. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them.
There are also some on-line sellers that might deliver pre-made macadamia meal to you, such as nuts.com in the US.
I used to buy mine from my local supermarket, see the pic below, but recently it is no longer available :(.
All the best,