Brazil nut recipes

    Brazil nuts come from South America and are a rich addition to fruit cakes, loaf cakes and lots more. Find loads of ways with brazil nuts here.

    16 recipes



    Dish type


    2 reviews

    Scrumptious American-style carrot cake is a great way to get children to eat vegetables without even noticing. The creamy icing here is lighter in fat than a traditional one, as it uses ricotta cheese.

    Recipe by: Norma MacMillan

    13 reviews

    If you are a fan of nuts, you'll love this rich, nutty cake.

    Recipe by: Richard Reisner

    No reviews

    These fruit drops are extremely healthy, easy to make and don't require any baking. My tripolatas absolutely love them.

    Recipe by: MrsUgo

    9 reviews

    A wonderfully rich and dense fruit cake studded with Brazil nuts, walnuts and pecans. Do leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.

    Recipe by: Juanita

    6 reviews

    There's just enough cake to hold the nuts and fruit together, and no citron. This is one terrific cake.

    Recipe by: Carla A.

    No reviews

    This unique smoothie recipe blends Brazil nuts, frozen banana and kefir together to give you that needed energy boost! Add cocoa powder for variety.

    Recipe by: kitanded

    No reviews

    Brazil nuts are roasted in the oven, skinned and processed into a fine flour to make this moist vegan cake.

    Recipe by: Rita

    No reviews

    These buttery melt-in-your-mouth shortbread biscuits are made with ground Brazil nuts. Use cookie cutters to create shapes, such as stars at Christmas time, and drizzle melted chocolate on top.

    Recipe by: Gra├žaRibeiro

    No reviews

    Grains of rice are toasted in butter with a splash of rum, then cooked and seasoned with nuts and chives to create this Brazilian side dish.

    Recipe by: Gra├žaRibeiro

    No reviews

    These protein-packed veggie burgers are made with a delicious high-fibre combo of Brazil nuts and red kidney beans, plus carrots for moistness. They are served in buns, topped with a juicy fruit chutney.

    Recipe by: Maggie Pannell

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