The flexitarian prescription

The first time I ever had a macadamia nut I thought I’d died and gone to heaven. I mean what was this new flavor and incredibly soft, creamy texture? Was it really a nut? For a number of years I thought macadamia nuts were best served with some kind of chocolate pairing be it in a white chocolate cookie or smothered in milk chocolate—I mean who can eat just one of those? But, like tofu—I know it’s a stretch to make the comparison but the other day I was saying, “Hey, look how far tofu has come.” So there you go. Anyway, nowadays there’s macadamia nut creamer for coffee, macadamia nut cheese (which is kinda expensive and time consuming to make but delicious all the same) … and lookie, lookie … a super yum, super easy, super nutty brownie too! Because as it turns out, macadamia nuts are best when served with some kind of chocolate companion.

Aquafaba (I know it sounds gross) is the “juice” left over in canned garbanzo beans, aka chickpeas. Similar to eggs, it works as a binding agent in baked goods.

Macadamia Nut Brownies VEGAN & DAIRY FREE

PREP TIME: ummm like 3 minutes | COOK TIME: 25-25 minutes

• 1 box Duncan Hines brownie mix (which just happens to be vegan)
• ⅔ cup coconut oil
• 1 can’s worth of aquafaba, or about ½ cup
• 1 cup roughly chopped macadamia nuts (optional)

I mean you don’t really need directions, but OK … mix everything together, bake as the box directs—350 degrees 35-45 minutes depending on the pan you use—and MAKE SURE you let them cool for at least 20 minutes before cutting. These are really, really, sticky and kinda messy, but they taste amazing. Enjoy!