Aussie Dukkah

Elena Duggan

Ingredients:

  • 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:

  1. Dry toast over a low heat in a large, heavy based fry pan until fragrant, or approx. 20 minutes.
  2. Allow cooling.
  3. Blitz to a fine or medium crumb, be careful not to over blitz and form a paste.
  4. Place in airtight jars to use as you please.

Notes

  1. 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!
  2. Store in an airtight container for up to a month
  3. 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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