Macadamia and Lemon Myrtle Dukkah
Paleo Princess: 
Macadamia and Lemon Myrtle - a typical dukkah with an Australian twist
  • 1½ cups raw macadamia nuts
  • ¼ cup almond meal
  • ½ cup sesame seeds
  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 3-4 Tablespoons ground lemon myrtle (ie. powder)
  • 1 teaspoon himalayan salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 180 degrees Celcius.
  2. Place the macadamia nuts on a baking tray.
  3. Place the tray of nuts into the oven for 10 minutes.
  4. Remove the tray of nuts from the oven and set aside to cool.
  5. Place sesame seeds, coriander and cumin seeds into a frypan and toast (with no oil) by stirring the dry mixture continuously over low-medium heat until aromatic, then remove from the heat.
  6. Tip the seeds into a bowl and allow to cool.
  7. Place the nuts, seeds, lemon myrtle, pepper, salt and almond meal into a food processor and blitz until the nuts have broken down into small pieces.
  8. Transfer dukkah to a glass jar and store in the refrigerator.
  9. Serve with olive oil and paleo bread on the side.
Recipe by Paleo Princess at