Disclosure: Complimentary products received for review purposes. All opinions are honest and my own.
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| Strawberry shortcakes made with Ahualoa Farm's macadamia nut flour! |
Located on the Big Island of Hawaii, Ahualoa Farms grows and sells macadamia nuts and produces 100% Hamakua coffee. The family owned and operated farm also owns Hawaii’s oldest macadamia nut factory which they have been restoring. Macadamia nuts are a favorite snack in my household so I jumped at the opportunity to try Ahualoa Farm's flavored macadamia nuts and also their macadamia nut flour.
They sent 3 flavors: Lilikoi, Hawaiian Island Honey, and Sea Salt. We loved all three! The sea salt is great for purists, but if you have a sweet tooth, you'll like the honey. My favorite was the lilikoi because the sweetness is subtle. I also love that they are made with Ahualoa's farm grown lilikoi.
I had never baked with macadamia nut flour before. In fact, I didn't even know it was a thing, but a quick google search said that it was a great alternative to almond flour as it can be substituted at a one to one ratio.
I found a low carb strawberry short cake recipe online that used almond flour and coconut milk that I substituted with the macadamia nut flour and 1% milk. The recipe is simple and is definitely nuttier in texture. It makes for a great low carb alternative. You can find the original recipe here.
Mix together 3 cups macadamia nut flour, 1/2 cup sugar, 1/2 teaspoon salt. and 1/2 teaspoon baking soda. Add to the mix: 3 large eggs, 3/4 cup milk, 1/4 cup lemon juice, and 1 teaspoon vanilla. Beat with a mixer. I poured the batter into a jelly roll pan, but I found the shortcakes didn't rise enough. Next time, I would bake in an 8x8 pan. Bake at 400 degrees for 5 minutes and then at 350 degrees for 20 minutes. Serve with cut strawberries and whipped cream!
Visit Ahualoa Farm's website for other great products including chocolates and seasonings that would bring a little aloha to your family and friends.
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