- 150g Buckwheat Flour
- 1/2 cup Macadamia Nuts
- 1/4 cup Raw or Manuka Honey
- 55ml Cobram Estate Lemon Infused Extra Virgin Olive Oil
- 1 tsp Baking Soda
- 1 TBSP Apple Cider Vinegar (or white vinegar).
- 1 tsp Thyme
- pinch Sea Salt
1- Preheat oven to 160ºC fan-forced and line a baking tray.
2- Blitz your macadamia nuts into a meal and set aside.
3- In a medium bowl, whisk together the Cobram Estate Lemon Infused Extra Virgin Olive Oil, honey, thyme, salt and then add the baking soda and vinegar.
4- Add in the flour and nut meal until well combined. The batter should come together in a ball and will be “oily” – add additional flour if your mix is too wet.
5- Place 12 even balls onto your baking tray and flatten down with the back of a dessert spoon.
6- Bake for 15-17 minutes or until edges begin to golden.
Recipe thanks to our friend, Simone