Baru Baron’s baru seeds are extremely versatile in the kitchen as an ingredient, while being peanut and nut free. They possess a rich flavour similar to peanuts and a creamy, unique texture.
When ground coarsely, it is also perfect for snack bars, sweets, chocolates, and pesto.
As a powder, it can be used as a topping on yogurt, ice cream, cake, or any other dessert – or you can add it to smoothies and shakes and pack that extra punch in them. You can even use the powder as flour in bread, cookies, muffins, and scones, and it’s ideal for paleo diets. Get it!
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano cheese (about 2 ounces)
- 2/3 cup extra virgin olive oil.
- 1/2 cup baru seeds (peeled, dry-roasted)
- 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Place the basil leaves and baru seeds into the bowl of a food processor and pulse several times.
- Add the garlic and Parmesan cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
The simplest thing, just like peanut butter but peanut and nut free! In a food processor or high-powered blender combine the following:
- 1 cup (4 oz) of unpeeled, dry-roasted baru seeds
- 3-4 tablespoons of Coconut Oil
- 1-2 tablespoons of Agave nectar ( or you can use honey too)
Blend baru seeds. Add oil gradually. Blend/process for a minute at a time until desired consistency is achieved. Add agave or any other sweetener, salt, more coconut oil for a more creamy spread, and sprinkle cinnamon for a twist!
Lemon Baru Parsley Sip:
This delicious dip is great with plenty of fresh, raw vegetable crudites or scooped into crisp chicory leaves. You can also thin it out with extra oil and lemon juice, drizzle it over baked fish and roast chicken, or toss it through salads.
80g peeled dry-roasted baru seeds
100ml extra virgin olive oil, plus extra for drizzling
2 large handfuls of fresh parsley leaves, approx 45g
1 medium garlic clove
1 tbsp fresh lemon juice
4 tbsp water
¼ tsp sea salt
¼ tsp ground black pepper
Just blend all the ingredients together and serve in a bowl with a drizzle of extra virgin olive oil on top.
This is a simple bread recipe, really rich in antioxidants and fibre. You can make baru flour by pulsing roasted baru seeds in your blender.
1 package of active dry yeast
4 cups of wheat flour
1 cup of baru flour
1 1/2 cup of water
1/2 cup of oil
1 egg yolk
2 tablespoons of sugar
1 teaspoon of salt
eggwash – 1 egg yolk whisked with a teaspoon of water
coarsely ground baru seeds to taste
Dissolve the yeast in lukewarm water. Stir sugar and one cup of wheat flour. Cover and let it rise for 1 hour.
Add the eggs and the extra yolk, oil, salt and bring the dough together. Gradually add the remaining wheat flour and the baru flour. Knead it for 10-15 minutes until firm. There should be no flour remaining in the bowl.
Smear oil into a clean bowl, and turn the dough in it so it’s covered by a thin oil layer. Cover with a cloth and let it rise for another 2 hours.
Knead it again for another 15 minutes and let it rise to double its volume, for 1 hour.
Split the dough into two strips. Braid them into a big loaf, or two smaller loaves. Let them rise for another 30 minutes.
Brush the egg wash on it, and sprinkle the coarsely ground baru over.
Bake it in a pre-heated oven at 400ºF(200ºC) for 30 minutes. Lower to 350ºF (180ºC) for another 10 minutes to a golden brown.
Banana Baru Smoothie:
A very easy and refreshing smoothie to make. You will need:
- ½ cup roasted baru
- ¼ hazelnuts
- 2 medium, ripe bananas
- 1 cup milk (almond milk works too)
- 8 ice cubes
Add all ingredients to a high-powdered blender and blend until smooth. If the mixture is too thick for you, just add a bit more milk.