Brazil Nut Burritos Recipes

BRAZIL NUT BURRITOS

Steps:

• Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.
• Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
• Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
• Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
• Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.

BANANA AND BRAZIL NUT BREAKFAST SMOOTHIE

Steps:

• Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.
• Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.

CHOCOLATE BURRITOS

Steps:

• Note: The amounts for the ingredients are up to the user.
• Preheat the oven to 400 degrees F.
• While oven is preheating, use a chef's knife to chip chocolate off the block, or crush pistoles into small pieces. This is a fun step that creates a lot of chocolate shavings that can be fun for guests to help clean up by eating. The irregular shapes are good too because they create depth of flavor in the final product due to varying masses of chocolate tucked away in the burrito's rolls.
• Zest the lemon and set aside. Mincing is not necessary.
• Crush the walnuts between your palms or gently break with a rolling pin in a towel. Set aside.
• Put granulated sugar in a bowl for sprinkling onto the burrito.
• Spread 1 phyllo sheet on a baking sheet and brush with melted butter. Top with another phyllo sheet and brush it with butter. Top with a last sheet, but don't butter it on top. I just use 3 sheets but if you like thicker burritos, sprinkle on sugar and add 3 more sheets after brushing on the butter.
• Sprinkle on chocolate, zest, and nuts, to taste. Be sure to allow room for rolling without bursting the roll. Sugar isn't really necessary inside the roll but a little can be nice.
• Roll up the dessert just like a burrito: tuck in sides toward the front then roll up. Also, a straight roll like sushi is fine.
• Sprinkle phyllo with sugar, put on a baking sheet (no greasing or parchment necessary), and bake for 5 to 8 minutes until just barely browned.
• Remove, wait 5 minutes, then cut into bite size pieces with a sharp knife. Serve immediately.

BRAZILIAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
• In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

BRAZIL NUT REFRIED BEANS

Steps:

• Crush the Brazil nuts, with a pestle and mortar or in a mini food processor, to a coarse paste. Tip into a saucepan, then add the kidney beans, including the liquid from the can. Fill the can halfway with water and add that too. Stir well, then add the rest of the ingredients except for the lime juice.
• Heat gently for 15 mins, then mash the beans with a potato masher until they have a loose porridge-like consistency. Keep cooking, stirring occasionally, until the mixture is still soft, but not runny, then add the lime juice and seasoning to taste. Try using the beans in our Brazil nut burritos.

BRAZIL NUT BARS

Steps:

• Lightly coat 9" x 13" baking dish with grapeseed oil. Set aside.
• In the bowl of a food processor, add Brazil nuts and pulse until nuts are ground into a fine powder. Place in a large mixing bowl.
• Add the pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries, cinnamon, and cereal to the bowl.
• In a large saucepan on the stove, add the cashew butter and honey and heat until very hot and bubbling.
• Transfer this mixture to the mixing bowl and mix together using a wooden spoon.
• Immediately press mixture firmly into the baking dish (wear rubber gloves if needed).
• Let cool in refridgerator.
• Cut into 16 pieces and serve.
• Wrap each bar individually with wax paper and store in the freezer.