Rosemary and Sea Salt Flatbreads by Byron Smith and Tess Robinson
"If you ask us what our favourite snack is, we will most likely say cheese, dips and flatbread. We’v...
1 cup unsalted macadamias
1 tsp vanilla extract
1 medjool date, pitted
4 cups water
Blend the macadamias, vanilla, date and water in a high performance blender at medium to high speed until creamy white.
Pour into a clean, sterilised glass bottle.
Store for about 4 days in the fridge.
Credits: Australian Macadamias