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The macadamia nuts and oil mean you’re taking on board fantastic monounsaturated fat plus oleic acid and the nutrient squalene, which will feed the skin so nicely.

Fig and macadamia paleo muffins

Makes 12
2 cups almond meal
1 cup macadamia meal
2 teaspoons gluten-free baking powder
4 eggs
½ cup macadamia nut oil
3 tablespoons almond milk
1 teaspoon ground cinnamon
1 vanilla pod, split and scraped
1/3 cup maple syrup (or honey, coconut nectar or rice malt syrup)
1 cup macadamia nuts, roughly chopped, plus extra
1 cup roughly chopped dried figs
almond butter, to serve (optional)
Preheat oven to 180°C and line a 12-cup muffin tray with patty cases or baking paper.
Place almond meal, macadamia meal and baking powder in a large bowl and stir. Add the eggs, oil, milk, cinnamon, vanilla and syrup and mix, then gently fold through the nuts and figs until mixture is evenly combined.
Spoon mixture into muffin tray, sprinkle with extra nuts and bake for 20-30 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.
Cool in the tray before turning out onto a wire rack, then enjoy as they are or serve split with a generous dollop of almond butter. Store in an airtight container in the fridge for up to 1 week.

Leading Australian nutritionist Lola Berry is the best-selling author of seven cookbooks, including Foods to Make You Glow (Plum/Murdoch Books), from which this extract is reproduced with permission.