Macadamia Nut Butter – Low Histamine, Low Lectin, Med Oxalate, Low FODMAP, Low Carb
My husband was having Chocolate Oreo Cheesecake the other day. And my mouth was watering watching him eat it. However, I was also aware of how sick it would make me. Instead of feeling deprived, I decided I would make myself something delicious!
Macadamia nut butter is a decadent, luscious treat.
For me, it is more like a dessert than a snack. And even better, Macadamias are full of excellent nutrients.
They are high in manganese, vitamin B6, calcium, copper, iron, magnesium, potassium, selenium, and zinc. They are also high in monounsaturated fats, an excellent, healthy fat source.
I use Monk Fruit Powder for the sweetener. Monk Fruit powder is a calorie free, natural sweetener. It has a caramel like flavor without the bitterness that stevia can have.
Most Monk Fruit Powder has added sugar alcohols or other ingredients that can be problematic for those of us with MCAS. I only use pure Monk Fruit powder, which can be hard to find. Monk fruit should be a caramel brown color, not white (which means it has been highly processed).
This is my favorite option:
The best thing about monk fruit is that it is a good mast cell stabilizer! So I incorporate it into sweet foods as much as I can.
There are 2 secrets to a really good Macadamia Nut Butter.
The first is to have extremely fresh macadamias. Macadamias go rancid quickly. I spent a lot of money trying different brands of macadamias to find a supplier that I feel I can count on.
This one has been the freshest and most reliable source at the best cost I’ve been able to find. You can buy them here:
The second secret is to have a high speed blender. This will probably burn out a regular blender, so I wouldn’t try it with regular blender. A food processor would also probably work, but I haven’t tested that.
I have used both of these blenders to make this macadamia nut butter:
- Blendtec Blender*
- Ninja Professional*
- A Vitamix blender* would also work.
Macadamias are high calorie. So one caveat: if you are watching your weight, watch your portions with this.
On the other hand, if you need to gain weight, this could be a great regular addition to your meals.
If you are watching oxalates at this time, keep it to 2 tablespoons to be medium oxalate.
Ingredients:
- 6-8 ounces raw Macadamia nuts
- 1-2 tsp pure Monk Fruit Powder* (or organic stevia* to taste)
- Pinch of Redmond Real Salt
Directions:
- Add all ingredients to your high speed blender or food processor.
- Pulse several times until macadamia nuts are ground to a powder.
- Then turn blender or food processor on high.
- If the motor starts to run slow, stop and scrape the sides. Because of the high fat content in macadamias, the butter will eventually become very smooth and blend effortlessly.
- Keep scraping and blending until you get a smooth liquid.
- Place in freezer for a few hours for a thick, cream cheese like texture. Or… use room temperature for a thinner texture. I love dipping apple slices into the macadamia nut butter or drizzling it over blueberries!
Blending Note:
Don’t blend more than 6-8 ounces at a time or the motor will have to work too hard and may get overheated.
You can make multiple batches of this quickly and easily.
I have 2 blender jars for my Blendtec and 2 blender jars for my Ninja.
Sometimes I’ll make multiple batches. While one jar is blending, I’ll add ingredients to another jar. I’ll also run the Blendtec and Ninja at the same time and keep watching them.
Recipe Variations:
For a more sweet and salty flavor:
Increase salt to 1/8 tsp
For crunchy macadamia nut butter:
Save some of the finely chopped nuts from the first stage of blending. Then stir the macadamia chunks into the finished nut butter for a crunchy texture.
Want some more food ideas and tips for MCAS? Read this post next: Mast Cell Activation Syndrome Diet
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Do you freeze multiple batches?
Yes, in small containers.
I see that macadamias are high in salicylates. I’ve been trying to avoid salicylates in my diet also (besides going gluten free plus low oxalate for a long time, and now low histamine, salicylate and some lectin avoidance. That doesn’t leave much I can eat!
Hi Ann! I understand! You’ll want to work on the root issues underlying the salicylate intolerance. I often see this with mold toxicity. Also with low sulfur, oxalate issues, and detox issues.
Do you have to freeze the extra, or will it be okay at room temp or refrigerator for a few days? I’m traveling in a few days and need things to take.
do you soak your mac nuts before?
Hi Brooke,
Macadamias are the only nuts I don’t soak. They don’t really have problems with mold toxins developing.
Ok wonderful. Thank you for your reply and all of your amazing info and guidance navigating this! We are going to make this today along with a few other recipes of yours. Have a beautiful day!
Hi. How long will this stay fresh and safe to eat if stored in the refrigerator? Thanks.
Any type of leftovers are going to build in histamine levels as they sit in the fridge. If you are highly sensitive, you may notice a difference in one day. If you are not, you might be ok. Beth usually says fresh is best.
I see they are sold out at the link you provided. Are there other places you would recommend purchasing from?
Thank you!
This is another good brand to try for mac nuts: https://www.amazon.com/MacFarms-Roasted-Macadamia-Fresh-Hawaii/dp/B00GCZBZBA/ref=as_li_ss_tl?dchild=1&keywords=organic+macadamia+fresh&qid=1586827239&s=grocery&sr=1-1&linkCode=sl1&tag=mc360-20&linkId=96b16845480d60a9974a71e931d4dde5&language=en_US
Hi there – I was able to purchase macadamia nuts just ONCE from Jaffe Bros but they seem to be out of stock a lot. I see a brand – MacFarms – that was listed already in comments, but I ordered those from Amazon and don’t like the taste because they are dry roasted. Are there any other brands/suppliers that you would recommend? Or just look for anything organic?!?! Thanks!!
Here’s another good one to look into:
https://www.amazon.com/MacFarms-Roasted-Macadamia-Fresh-Hawaii/dp/B00GCZBZBA/ref=as_li_ss_tl?dchild=1&keywords=organic+macadamia+fresh&qid=1586827239&s=grocery&sr=1-1&linkCode=sl1&tag=mc360-20&linkId=ddd3090c4c33612f6c7fa21a7dfa985b&language=en_US
I read your article and for the first time in ten years I have hope again. I am taking ambien and cannot function without it. I am going to follow everything you advised. I will overcome this .I am forever grateful just knowing you believe this is a real and not just in my head. Ty more than words can say. Tracy
Hi Tracy,
Thank you for sharing! I’m so glad to hear you have hope again!
Suz, Mast Cell 360
Hi there! Thank you for this recipe! I’ve been getting worse while being treated by doctors and functional medicine practitioners. Your advice is helping me so much! Finally food I can eat! We are all so lucky to have you.
May I ask what “fresh” macadamia means? How do we know the macadamias we purchase are fresh or not?
Thank you!
Hi Camille,
Rather unfortunately, many mac nuts are already rancid when you get them. You can tell by the odor usually. Just be double check expiration date. If you can see a harvest date, that’s even better. And beware of anything with a pungent smell.
Suz
Would you have any recommendations for purchasing macadamia nuts in England? It’d cost me double the amount to get the ones suggested in this post, because of the postage.
Hi Marj,
Thanks so much for your interest! You could consider a shipping service like MyUS or Planet Express, but you may still be looking at increased shipping charges with those, too. Other than that, at this time, I don’t have any other resources to share. If you would like to look into those shipping services, you can find out more here:
https://click.linksynergy.com/fs-bin/click?id=k/vTI4BDfsk&offerid=376619.14&type=3&subid=0
https://planetexpress.com/?ref=152724
Best wishes!