DIY Wednesday: Herbed Macadamia Butter

HaveDIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived you ever seen a log of herbed butter?  All cut into pretty round slices and full of delicious herbs like parsley, chives, basil, and oregano?

This is not like that.

Well, it’s sort of like it but not quite.  I had the idea to try and come up with an alternative to those fancy herbed butters that are so delicious.  I haven’t had dairy in years, and I wanted to see if I could make a dairy-free version.

Sure, there are tons of vegan specialty butters that you can buy.  But many times those butters are full of processed ingredients that aren’t any better for me than regular butter.

So I decided to go the route of making a savory nut butter.  First I had to decide which type of nut to use.  Almonds and peanut butter have their own distinct taste and I wanted to use something a bit milder so that you could really taste the herbs.

Cashews are pretty mild, but they can be a little grainy in texture unless you have a high-powered blender.  I settled on macadamia nuts.  They are mild and have a slightly buttery taste to them and come out nice and smooth when blended into butter.DIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived

I was surprised how quickly this came together and I was pleased with the taste and the spreadability.  The only thing that I couldn’t really change was the color.  Yeah, it’s kind of an icky brown, but sometimes the ugliest concoctions taste the best.  Just trust me on this one.

A few notes about the recipe.  You don’t have to roast the nuts, but it adds a nice depth of flavor to the savory butter.  Raw nuts will give you a lighter, more appealing color.  Don’t worry about the coconut oil giving this butter a coconut-y flavor, it’s just to help the butter set in the fridge and spread nicely on things like bread.

Herbed Macadamia ButterDIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived

  • 2 cups raw macadamia nuts
  • 2 tsp roasted garlic
  • 2 tsp coconut oil, melted
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  1. Preheat oven to 350 and spread the macadamia nuts on a large baking sheet in an even layer.
  2. Roast the nuts for 10 minutes and then transfer to a blender or food processor immediately.
  3. Blend the nuts, scraping down the sides as needed, until you have a smooth and drippy butter.  It should be almost liquid like.
  4. Add in the teaspoons of coconut oil and the 1 tsp of salt and blend until combined.
  5. Add in the garlic and the rest of the seasonings and blend until completely combined.  Taste and adjust any seasonings as needed.

This will obviously not act the same way as real butter, as in it won’t melt.  But it does add a nice salty, herby, and fatty quality to whatever you use it on.  And really, who doesn’t like things that are salty, herby, and fatty?DIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived

Keep this in an airtight container in your fridge and let it warm up a few minutes before you use it so it spreads easily.  And there you have it!  Your own savory spread that you didn’t have to pay top dollar for! Enjoy!

Roasted Chickpeas

Hello everyone!  I hope that you have had a great week and that you are starting to emerge from the caves of winter into the warmth (sort of) of spring!  I know that I haven’t done a regular post that doesn’t include a recipe in a while, but I have a few coming your way soon and once this move is over they will be coming more often!  Today I have a quick and healthy snack recipe for you.  I have been having a love affair with chickpeas lately, I can’t seem to get enough of them!  I eat them any way I can, in hummus, in salads, sauteed with greens, and roasted.  Roasted chickpeas are a great crunchy snack that you can season any way you like.  If you want a sweeter snack you can use cinnamon or nutmeg and if you are craving salty you can try garlic and pepper.  The options are endless!


Roasted Chickpeas

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  • 1 cup dried chickpeas, soaked overnight and rinsed (you could use canned, but the texture isn’t quite the same)
  • 2-3 tbsp olive oil
  • seasonings of your choice (I like garlic, garam masala, cumin, or italian seasonings)
  • silpat or parchment paper (aluminum foil doesn’t work well with these)
  • large baking sheet





1. Cook your soaked and rinsed chickpeas in a large pot.  Bring to a boil, then lower the heat to a simmer and cook for about 20-30  minutes.  You want a firm texture, not too mushy.

2. Preheat oven to 425.  Place your silpat or parchment paper on to a large baking sheet.  You want the baking sheet to be big enough that the chickpeas will have enough room to spread out, otherwise you’ll get chewy not crunchy chickpeas

3.  Pat the chickpeas dry and place into a large mixing bowl.  Add in the olive oil (enough to cover the chickpeas, but don’t drown them in it) and whichever seasonings you’re going to use.  Mix well so everything is coated.

4.  Spread the chickpeas out in a single layer on the baking sheet, making sure they have a enough room between each and place in the oven.  Cook for about 15 minutes, then rotate the pan and cook for about 5 more minutes.  Keep an eye on them for the last 5 minutes so they don’t burn.


That’s it!  Remove them from the oven and let them cool a bit before you dig in.  I promise I have never burnt my fingers or tongue trying to eat these right out of the oven… Enjoy your tasty and healthy snack!  Have a great weekend and see you all on Monday!