brazil nut

Add crushed Brazil nuts to refried beans to give them a lovely buttery richness. Serve in our Brazil nut burritos or as a tasty side dish for a Mexican feast

Brazil nut refried beans

Brazil nuts

kidney beans

garlic

tsp cumin

tsp coriander

tsp smoked paprika

limes

Crush the Brazil nuts, with a pestle and mortar or in a mini food processor, to a coarse paste. Tip into a saucepan, then add the kidney beans, including the liquid from the can. Fill the can halfway with water and add that too. Stir well, then add the rest of the ingredients except for the lime juice.

Heat gently for 15 mins, then mash the beans with a potato masher until they have a loose porridge-like consistency. Keep cooking, stirring occasionally, until the mixture is still soft, but not runny, then add the lime juice and seasoning to taste. Try using the beans in our Brazil nut burritos.

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

butter

light muscovado sugar

eggs

plain flour

ground almond

ginger

cinnamon

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

golden syrup

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

This is a delicious, Vegan one ingredient homemade brazil nut butter recipe. Oil-free and made from 100% Brazil Nuts. Plus, the blog post also includes flavoured brazil nut butter options, and brazil nut butter uses!

Homemade Brazil Nut Butter

Brazil nut

To begin, roast the raw brazil nuts in the oven at 165ºC (fan assisted) for 10 minutes and then leave till cool-to-touch.

The brazil nuts are now ready to be blended. Simply place them in a food processor or blender and blend till smooth. This is best done in intervals so the nuts ( or the machine) don't overheat. The longer they are blended, the runnier consistency the homemade brazil nut butter will be. 5 minutes is more than enough for a deliciously smooth homemade brazil nut butter. *

Once the homemade brazil nut butter is ready, simply transfer it to an airtight glass container and keep this in the fridge for 2-3 months. It can also be frozen, for longer.

This is such a great recipe, thank you, and brazil nut butter is my favorite way to consume brazil nuts. Such a unique flavor and texture of nut.  It is key to blend the brazil nuts at the correct temperature.  Too hot will overload your machine.  Too cold and it is difficult to achieve that creamy texture.  Mama bear just right is key.  Pull them from the oven and let the cool a little, and then blend in intervals just as is suggested. It will happen.

This was so helpful. You answered all my questions.
Thank you.

I just made this, didn't quite have 2 cups of brasil so added half a cup of pecans and a good grind of sea salt, wow, its the nicest nut butter ever! Thank you from Wales xxx

https://content.jwplatform.com/videos/keK7Wezl.mp4

A delicious, Vegan one ingredient homemade Brazil nut butter recipe with flavoured Brazil nut butter options, health benefits of Brazil nuts and Brazil nut butter uses!

Top 3 brazil nut recipes from across the web

The most viewed brazil nut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brazil nut refried beans

Festive fruit & nut cake

Homemade Brazil Nut Butter

Top 3 brazil nut recipes from across the web

The most viewed brazil nut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brazil nut refried beans

Festive fruit & nut cake

Homemade Brazil Nut Butter

The most viewed brazil nut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine