Guava Macadamia Nut Muffins

summer bulgur-heirloom tomato saladWhen I was born, our neighbors gave my parents a guava tree and now 20 years later it’s grown into quite the fruitful little tree. I absolutely love guavas and when I came home from school last week, I found at least 30 ripe guavas in the yard. They were everywhere, but my parents hadn’t noticed since the tree is in the back corner of the yard. There was no way we could eat them or give them away fast enough so I cooked them down and thought up this recipe. We always get guava macadamia nut cookies when we go to Hawaii so I thought I’d try and recreate that tropical taste profile. These are super moist and dense and not too sweet. If you don’t happen to have an excess of ripe guavas, you can use store-bought juice.

  • 25 ripe guavas (or 1 pint store-bought guava juice)
  • 1 cup almond meal/flour
  • 1 cup all purpose flour
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 2 cups raw macadamia nuts

summer bulgur-heirloom tomato salad

  1. turn oven to 350°F and spread macadamia nuts on a lined baking dish
  2. toast for 7 minutes or until just starting to turn golden brown
  3. halve and scoop the guavas into a medium pot and simmer on low with the lid askew for an hour (skip steps 3-5 if using store bought juice)
  4. push the guava paste through a sieve or strainer with medium size holes, as long as the seeds can’t get through
  5. let the juice cool
  6. whisk the egg and the sugar
  7. slowly alternate mixing the flours and the guava juice
  8. add the baking powder, baking soda and vanilla extract
  9. roughly chop the macadamia nuts and add to the dough
  10. pour into a lined loaf pan or cupcake tins
  11. bake at 350°F for 25 minutes or until a toothpick comes out clean

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