Equal quantities of almonds, brazil nuts and cashews supply the right balance.
In addition, almonds, the most alkaline of the nuts, are a good source of calcium and magnesium
and brazil nuts are the richest natural source of the antioxidant, selenium.

Ingredients:
Almonds 33%, Brazil nuts 34%, and Cashews 33% (all lightly roasted)

RECIPES:

APRICOT ABC OAT COOKIES
125g butter, chopped
1/2 cup Melrose ABC Spread
3/4 cup Four Leaf self raising flour
1 cup Four Leaf rolled oats
1 cup chopped dried apricots
1 cup nuts of your choice, almond, brazil or cashew
3/4 cup icing sugar mixture
1 egg, lightly beaten
Combine butter and ABC spread in medium pan, stir over heat until butter is melted.
Remove from heat, stir in remaining ingredients, mix well.
Drop level tablespoons of mixture about 3cm apart on to a greased oven tray.
Bake in moderate oven about 12 minutes or until browned.
Cool on trays. Makes about 35.

ABC MELTS
250g butter
1/4 cup castor sugar
1 1/4 cup Four Leaf plain light flour
1/4 cup Four Leaf Rice flour
2/3 cup Melrose ABC Spread
Cream butter with sugar until light and fluffy.
Add Melrose ABC Spread, beat until just combined.
Stir in sifted flours. Mix to a light dough.
Spoon biscuit mixture into piping bag, fitted with fluted tube.
Pipe stars on to greased oven trays.
Bake in moderate oven 190°C for 15 minutes.
Makes approx 60.

Melrose nut spreads are made from 100% lightly roasted nuts.
Unlike most peanut butters the natural oils in Melrose nut spreads are not subjected to hydrogenation.
In normal spreads this hydrogenation turns liquid oils into solids so that they will not separate out.
However hydrogenation also produces trans fatty acids and these have negative health effects.

Information from Melrose Health, www.melrosehealth.com.au