A nutritious alternative spread.

Ingredients: Brazil Nuts, Linseeds

RECIPES:
PUMPKIN AND BRAZIL RELISH
2 tablespoons Melrose high oleic Safflower Cooking Oil
2 onions finely chopped
750g grated pumpkin
2 tablespoons grated ginger
2 diced mangoes
1 cup Melrose Apple Cider Vinegar
2 cup Melrose Apple Juice Concentrate
2 teaspoons nutmeg
1 cup Melrose Brazil Nut Spread
Heat oil in a large pan, add onions and cook over a low heat for 5 mins.
Add the pumpkin, ginger, mango & continue cooking for 10 mins.
Add apple cider vinegar, apple juice concentrate & nutmeg & stir.
Simmer for 45 mins, until pumpkin is tender.
Mix in the brazil spread.
Spoon into sterilised jars and seal while hot.
Serve with cheese and crackers.

APPLE AND BRAZIL MUFFINS
12 cups Four Leaf self raising flour
1 cup Four Leaf soy flour
1 teaspoon cinnamon
4 cup Melrose Brazil Nut Spread
2 green cooking apples (peeled & grated)
1/3 cup Melrose high oleic Safflower cooking oil
3/4 cup Melrose Apple Juice Concentrate
1/4 cup honey
3 eggs
brazil nuts
Preheat oven 180°C, grease muffin tray. Sift the SR flour, soy flour and cinnamon into a bowl.
Add the grated apple & brazil nut spread.
Into a jug combine, honey, safflower oil, apple juice concentrate & eggs.
Pour wet mixture into the bowl of flours, apple & brazil spread, stir until combined.
Spoon into muffin tray, top with a whole brazil nut.
Bake in a moderate oven 20-25 minutes or until golden.
When cooked remove from tray & cool on a wire rack.

Brazil Nut (Bertholletia excelsa) Also called Para Nut, Butter-Nut, Cream Nut or Castanea. The hard walled fruit of the tree is 8-18cm in diameter and is globular in shape, resembling a large coconut. This woody capsule contains 8-24 nuts or seeds which are arranged in it like sections of an orange. Each nut has a very hard shell and is three cornered in shape. Brazil nuts are high in fat and protein content and taste somewhat like almond or coconut. The evergreen tree grows wild in stands in the Amazon River basin and reaches to heights of 150 feet (45 metres) or more. During the period January - June the capsules ripen and fall to the ground, where they can be harvested. The nuts within them are then taken out, dried by the sun, washed and exported whilst still in shell. The nuts can be shipped only during the rainy season, when stream and river waters are navigable. Belem, a port in the Brazilian State of Para, is a centre for Brazil nut export, and the nuts are often called Para nuts. Brazil nut kernels are sweet tasting and an excellent source of protein. Brazil nuts are the richest natural source of selenium, a powerful antioxidant.