Last week, I went to Rhyll Trout and Bushtucker Farm with my Dad on super cute daddy-daughter date.
While the fish weren’t biting in the trophy lake, we certainly had more luck in the indoor rainforest pool where we caught 4 delicious rainbow trout in the beautifully designed and looked after greenhouse. And even though we did lack any action in the outdoor lake, it was still a beautiful morning where I was basically forced to chill out and just be.
After we caught our fish, we asked the staff to clean and prepare one, clean, prepare and marinate two and finally, grill one for us to share for lunch. While they were preparing our fish, we decided to go for a stroll through the oft-neglected bushtucker farm where native plants upon native plants were growing and luckily for us, we bumped into one of the staff who showed us which berries and leaves were safe to eat, allowing us to try some delicious Native Blueberries and other herbs.
They sell the native plants in their own nursery and of course, we bought a few, as well as some of the products they create from their freshly grown produce including some ground wattleseed. This versatile seed comes from a specific type of wattle, has a nutty taste and aroma and is super high in protein, potassium, iron, calcium and zinc.
As I was scrolling aimlessly through instagram that evening I came across a post from the awesome Jo Whitton of Quirky Cooking which was for Lime, Macadamia and Olive Oil Cookies. Sounds DELICIOUS and they looked super healthy…
Inspired by the flavours and the simple recipe, I got to work and whipped up a slightly different, even more Australian version which I took to the gym for my awesome trainers to enjoy the next day.
Easy. As. Pie. (and healthier too!)
Lime, Macadamia and Wattleseed Biscuits
– Handful of roasted and salted macadamias
– 1tbsp honey (or other sweetener to taste)
– zest of 1-2 limes
– 1 tsp of pure vanilla extract
– juice of 2 limes
– 50ml milk of choice (I used unsweetened almond and coconut blend because that’s what was open)
– 50ml aquafaba (the liquid from a can of chickpeas)
– 160g almond meal
– 20g buckwheat flour (because I ran out of almond meal. Wasn’t an issue.)
– 20g coconut flour
– 2 tbspish of wattleseed (I eyeballed it, tbh)
Chop macadamias roughly and set aside.
In a bowl combine all other ingredients thoroughly before stirring through the macadamias
Form into balls, place on a baking paper lined tray, squish down a bit and bake for 10mins in 180C oven. I left mine in with the door ajar as the oven cooled down for about 5 minutes after this as they were still looking a bit pale, but you can do as you wish.
Let cool on a wire rack and enjoy!