Aussie Dukkah
Elena DugganIngredients:
- 150g Macadamia Nuts
- 100g Pistachio Nuts
- 100g Sesame Seeds
- 50g Coriander Seeds
- 15g Lemon Myrtle, ground
- 5g Native Pepperleaf, ground
- 10g Pink Salt
- Leave out any nut, seed or herb you’re not a personal fan of and just increase the ones you do like.
Method:
- Dry toast over a low heat in a large, heavy based fry pan until fragrant, or approx. 20 minutes.
- Allow cooling.
- Blitz to a fine or medium crumb, be careful not to over blitz and form a paste.
- Place in airtight jars to use as you please.
Notes
- Hopefully there is zero waste from this, but if you don’t think you’re going to use all of your dukkah before it goes stale, why not consider creating a poultry stuffing using it as the base. Or including it in your bread dough for a bit of variety, then freeze your individual slices!
- Store in an airtight container for up to a month
- Bulletproof friendly if you utilise mould free ingredients!
Health Notes:
- Grain Free
- Gluten Free
- Refined Sugar Free
- Sugar Free – Low Fructose
- Dairy Free
- Paleo Friendly
- Ketogenic Friendly
- BulletProof Friendly
- Vegetarian
- Vegan
- Pescatarian
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