33+ Delicious Gluten-Free Brazil Nut Recipes for Every Meal

If you’re a fan of Brazil nuts and looking to make the most of their rich flavor and incredible health benefits, you’ve come to the right place.

Brazil nuts are not only a delicious snack but also packed with essential nutrients like healthy fats, protein, and selenium.

They’re an excellent addition to any gluten-free diet, offering a crunchy texture and buttery flavor that pairs well with a variety of ingredients.

Whether you’re looking to add them to savory dishes, sweet treats, or even enjoy them in smoothies, Brazil nuts are incredibly versatile.

In this post, we’ve curated a collection of over 33 gluten-free Brazil nut recipes that range from hearty meals to light snacks and indulgent desserts.

These recipes are perfect for anyone following a gluten-free lifestyle or simply looking to explore new ways to incorporate these nutrient-packed nuts into their meals.

Get ready to elevate your cooking with these innovative and delicious gluten-free Brazil nut ideas!

33+ Delicious Gluten-Free Brazil Nut Recipes for Every Meal

Brazil nuts are truly a versatile and nutrient-rich food that can enhance any gluten-free diet.

With their rich, creamy texture and subtly sweet flavor, they can be used in a variety of dishes, from savory meals to indulgent desserts.

The 33+ gluten-free Brazil nut recipes featured here offer something for everyone – whether you’re looking for an energy-packed snack, a nourishing meal, or a satisfying treat to end your day.

So, next time you’re at the grocery store, don’t forget to pick up a bag of Brazil nuts.

With the endless possibilities these recipes provide, you’ll be able to enjoy the health benefits and delicious flavor of Brazil nuts in countless ways.

Gluten-Free Brazil Nut Energy Balls

These Brazil Nut Energy Balls are packed with healthy fats, protein, and fiber, making them an excellent snack for when you need a quick boost of energy.

They are naturally sweetened with dates, making them both gluten-free and refined sugar-free.

The rich, nutty flavor of Brazil nuts adds a satisfying crunch and a dose of selenium, an essential mineral.

Ingredients:

• 1 cup of Brazil nuts
• 1 cup of pitted dates
• 1/4 cup of shredded unsweetened coconut
• 1 tablespoon of chia seeds
• 1 teaspoon of vanilla extract
• Pinch of sea salt

Instructions:

1. In a food processor, pulse the Brazil nuts until they are finely chopped but not completely ground.
2. Add the pitted dates, shredded coconut, chia seeds, vanilla extract, and sea salt to the processor.
3. Pulse until the mixture starts to come together. If the mixture feels too dry, add a tablespoon of water at a time until it sticks together.
4. Roll the mixture into bite-sized balls, about 1 inch in diameter, and place them on a parchment-lined tray.
5. Refrigerate for at least 30 minutes before enjoying.

These energy balls are perfect for a mid-afternoon pick-me-up or a pre-workout snack.

The combination of Brazil nuts and chia seeds offers both protein and healthy fats, while the dates provide natural sweetness.

The best part is that they’re quick to prepare and require no baking!

Brazil Nut and Avocado Salad with Lemon Vinaigrette

This Brazil Nut and Avocado Salad with Lemon Vinaigrette is a fresh and vibrant dish that combines creamy avocado with crunchy Brazil nuts.

The tangy lemon vinaigrette enhances the flavors of the vegetables, making this salad a refreshing and nutrient-packed addition to any meal.

With healthy fats from both the avocado and Brazil nuts, this salad is filling, satisfying, and naturally gluten-free.

Ingredients:

• 1 ripe avocado, cubed
• 1/2 cup of Brazil nuts, roughly chopped
• 2 cups of mixed greens (arugula, spinach, or lettuce)
• 1/4 cup of cherry tomatoes, halved
• 1/4 cup of cucumber, sliced
• 2 tablespoons of olive oil
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, avocado, cherry tomatoes, and cucumber.
2. In a separate small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper until the dressing is smooth.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
4. Top the salad with the chopped Brazil nuts for an extra crunch.
5. Serve immediately and enjoy!

This salad is perfect for a light lunch or as a side dish to a larger meal.

The richness of the avocado pairs wonderfully with the crunchy texture of the Brazil nuts, while the lemon vinaigrette adds just the right amount of acidity to balance the flavors.

It’s an easy-to-make and nourishing gluten-free option that will leave you feeling energized.

Gluten-Free Brazil Nut Cookies

These Brazil Nut Cookies are chewy and crisp, offering a delightful balance of sweetness and nuttiness.

With the rich flavor of Brazil nuts and a hint of vanilla, these cookies make a perfect gluten-free treat that everyone can enjoy.

The use of almond flour and coconut flour ensures they’re soft and tender, without the need for any gluten-containing flour.

Ingredients:1 cup of Brazil nuts, finely chopped

• 1 cup of almond flour
• 1/4 cup of coconut flour
• 1/4 cup of maple syrup or honey
• 1/4 cup of unsweetened almond butter
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking soda
• Pinch of salt
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the egg, maple syrup (or honey), almond butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Fold in the chopped Brazil nuts.
6. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake for 10–12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies have a perfect balance of crunch and chewiness.

The natural sweetness from maple syrup or honey pairs beautifully with the earthy taste of Brazil nuts.

They are a delightful gluten-free dessert that will surely satisfy your sweet tooth without any gluten or refined sugars.

Brazil Nut and Banana Smoothie

This Brazil Nut and Banana Smoothie is a creamy, naturally sweetened beverage that’s perfect for breakfast or as a post-workout recovery drink.

The Brazil nuts provide a rich, nutty flavor and a boost of healthy fats, while the banana adds natural sweetness and potassium.

This smoothie is simple to make, gluten-free, and packed with nutrients to help keep you energized throughout the day.

Ingredients:

• 1 ripe banana
• 1/4 cup of Brazil nuts
• 1/2 cup of unsweetened almond milk (or any dairy-free milk)
• 1 tablespoon of chia seeds
• 1 teaspoon of honey or maple syrup (optional)
• 1/2 teaspoon of cinnamon (optional)
• Ice cubes (optional)

Instructions:

1. Place the Brazil nuts in a blender and blend them until they are finely ground.
2. Add the banana, almond milk, chia seeds, honey (if using), cinnamon, and a few ice cubes to the blender.
3. Blend until smooth and creamy.
4. Taste the smoothie and adjust sweetness by adding more honey or maple syrup if needed.
5. Pour into a glass and enjoy immediately.

This smoothie is perfect for busy mornings, offering a good balance of protein, healthy fats, and fiber.

The combination of Brazil nuts and banana is both nutritious and delicious, providing essential nutrients that keep you feeling full and satisfied.

Brazil Nut Pesto

This Brazil Nut Pesto is a unique twist on the classic basil pesto, using Brazil nuts as the base for a creamy, rich sauce.

It’s naturally gluten-free and packed with flavor, making it perfect for pasta, salads, roasted vegetables, or even as a spread for sandwiches.

The combination of fresh basil, garlic, and Brazil nuts creates a deliciously smooth and savory pesto that is versatile and easy to make.

Ingredients:

• 1/2 cup of Brazil nuts
• 2 cups of fresh basil leaves
• 2 cloves of garlic
• 1/4 cup of extra virgin olive oil
• 1/4 cup of Parmesan cheese (optional for a non-vegan version)
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the Brazil nuts, basil leaves, and garlic. Pulse until everything is finely chopped.
2. With the food processor running, slowly add the olive oil in a steady stream until the pesto reaches your desired consistency.
3. Add the Parmesan cheese (if using), lemon juice, salt, and pepper, and pulse again until everything is well combined.
4. Taste and adjust seasoning as needed.
5. Transfer the pesto to a jar and store in the refrigerator for up to a week.

This Brazil Nut Pesto is perfect for tossing with your favorite gluten-free pasta or drizzling over roasted vegetables.

It also works wonderfully as a dip or spread for crackers and sandwiches, making it an easy way to add flavor and nutrition to any meal.

Brazil Nut and Coconut Flour Pancakes

These Brazil Nut and Coconut Flour Pancakes are fluffy, naturally sweetened, and completely gluten-free.

Made with coconut flour, these pancakes are rich in fiber and healthy fats, providing a satisfying start to your day.

The Brazil nuts add a delightful crunch and an extra dose of selenium, making them both nutritious and delicious.

Ingredients:

• 1/4 cup of Brazil nuts, finely chopped
• 1/4 cup of coconut flour
• 2 eggs
• 1/4 cup of unsweetened almond milk (or any milk of choice)
• 1 tablespoon of honey or maple syrup
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking powder
• Pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a medium bowl, whisk together the eggs, almond milk, honey (or maple syrup), and vanilla extract.
2. In another bowl, combine the coconut flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and stir until smooth.
4. Gently fold in the chopped Brazil nuts.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
6. Pour 2-3 tablespoons of batter onto the skillet to form each pancake.
7. Cook for 2-3 minutes on one side, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes on the other side.
8. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.

These pancakes are light, fluffy, and filling, providing the perfect combination of flavors and textures.

The Brazil nuts add a lovely crunch, and the coconut flour makes the pancakes gluten-free without compromising on taste or texture.

They’re great for a hearty breakfast or brunch.

Brazil Nut and Chocolate Bark

This Brazil Nut and Chocolate Bark is a simple and indulgent treat that combines the rich, earthy flavor of Brazil nuts with smooth dark chocolate.

It’s a quick, no-bake recipe that is naturally gluten-free and perfect for satisfying your sweet tooth.

The crunchy Brazil nuts add a delightful contrast to the velvety chocolate, making it a satisfying snack or gift for loved ones.

Ingredients:

• 1 cup of Brazil nuts, roughly chopped
• 8 oz of dark chocolate (at least 70% cocoa)
• 1 tablespoon of coconut oil (optional, for smoothness)
• 1/4 teaspoon of sea salt (optional)
• 1/2 teaspoon of vanilla extract (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over a double boiler or in the microwave, stirring every 20-30 seconds until smooth.
3. Stir in the vanilla extract and sea salt (if using) into the melted chocolate.
4. Pour the melted chocolate onto the prepared baking sheet and spread it out into an even layer.
5. Sprinkle the chopped Brazil nuts over the melted chocolate.
6. Place the baking sheet in the refrigerator for at least 1 hour to allow the chocolate to set.
7. Once the bark has hardened, break it into pieces and store in an airtight container.

This Brazil Nut and Chocolate Bark is a perfect balance of sweet and salty, with the deep flavors of the dark chocolate and the rich, crunchy nuts.

It’s easy to make and makes for a perfect gift or a quick treat when you need something sweet.

Brazil Nut and Quinoa Salad

This Brazil Nut and Quinoa Salad is a hearty and nutritious dish that is perfect for a light lunch or dinner.

Quinoa serves as a protein-packed base, while the Brazil nuts add healthy fats and a satisfying crunch.

Tossed with fresh vegetables and a tangy vinaigrette, this salad is both filling and refreshing, making it an excellent choice for a gluten-free meal that’s full of flavor and texture.

Ingredients:

• 1 cup of cooked quinoa
• 1/2 cup of Brazil nuts, roughly chopped
• 1/2 cup of cucumber, diced
• 1/4 cup of red bell pepper, diced
• 1/4 cup of red onion, finely chopped
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, chopped Brazil nuts, cucumber, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
5. Serve immediately or refrigerate for an hour for enhanced flavor.

This salad is a perfect balance of flavors, with the creamy quinoa, crunchy Brazil nuts, and the freshness of the vegetables.

It’s an easy-to-make dish that’s full of plant-based protein, making it an excellent choice for those on a gluten-free or vegetarian diet.

Brazil Nut Milkshake

This Brazil Nut Milkshake is a creamy, indulgent treat that’s both gluten-free and full of nutrients.

The rich, nutty flavor of Brazil nuts blends perfectly with the sweetness of banana and the smoothness of almond milk, creating a milkshake that’s both decadent and wholesome.

It’s the perfect dessert or snack when you’re craving something sweet but want a healthier option.

Ingredients:

• 1/4 cup of Brazil nuts
• 1 ripe banana
• 1 cup of unsweetened almond milk (or any milk of choice)
• 1 tablespoon of honey or maple syrup (optional)
• 1/2 teaspoon of vanilla extract
• Ice cubes (optional)

Instructions:

1. Place the Brazil nuts in a blender and blend until they are finely ground into a paste.
2. Add the banana, almond milk, honey (if using), vanilla extract, and ice cubes (if using).
3. Blend until smooth and creamy, scraping down the sides of the blender as needed.
4. Taste the milkshake and add more honey or maple syrup if you prefer it sweeter.
5. Pour into a glass and enjoy immediately.

This milkshake is incredibly creamy, thanks to the Brazil nuts and banana.

The combination of healthy fats and natural sweetness makes it a perfect option for a satisfying snack or a healthier dessert.

You can also experiment by adding other ingredients like cocoa powder or a scoop of protein powder for added nutrition.

Brazil Nut and Apple Crisp

This Brazil Nut and Apple Crisp is a warm, comforting dessert that combines the sweetness of apples with the rich, nutty flavor of Brazil nuts.

Topped with a crunchy oat and nut crumble, this gluten-free treat is perfect for any season.

It’s easy to make and can be enjoyed as a dessert or even as a cozy breakfast when paired with a dollop of yogurt.

Ingredients:

• 4 large apples, peeled and sliced
• 1/4 cup of Brazil nuts, chopped
• 1/2 cup of gluten-free rolled oats
• 1/4 cup of almond flour
• 1/4 cup of maple syrup or honey
• 1/4 cup of coconut oil, melted
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish with a little coconut oil.
2. In a large bowl, toss the sliced apples with cinnamon, nutmeg, vanilla extract, and a pinch of salt. Spread the apples evenly in the prepared baking dish.
3. In another bowl, mix together the gluten-free oats, almond flour, chopped Brazil nuts, maple syrup (or honey), and melted coconut oil until combined.
4. Sprinkle the oat and nut mixture evenly over the apples, pressing it down lightly to create a crisp topping.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden and crispy.
6. Let the crisp cool slightly before serving, and enjoy!

This Brazil Nut and Apple Crisp is a perfect fall or winter dessert, but it can be enjoyed year-round.

The combination of apples, cinnamon, and Brazil nuts creates a comforting, wholesome treat that’s naturally gluten-free and packed with nutrients.

Brazil Nut and Spinach Pesto Pasta

This Brazil Nut and Spinach Pesto Pasta is a delicious, gluten-free twist on traditional pesto pasta.

The combination of fresh spinach and Brazil nuts creates a vibrant green sauce that’s rich in vitamins and healthy fats.

Tossed with gluten-free pasta, this dish is a flavorful and nutrient-packed meal that can be served as a light lunch or a filling dinner.

Ingredients:

• 1/2 cup of Brazil nuts, chopped
• 2 cups of fresh spinach leaves
• 1 clove of garlic
• 1/4 cup of olive oil
• 1/4 cup of grated Parmesan cheese (optional for a non-vegan version)
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• 12 oz of gluten-free pasta (such as brown rice or quinoa pasta)

Instructions:

1. Cook the gluten-free pasta according to the package instructions, then drain and set aside.
2. In a food processor, combine the chopped Brazil nuts, spinach, garlic, and Parmesan cheese (if using). Pulse until finely chopped.
3. With the processor running, slowly add the olive oil and lemon juice, processing until smooth and creamy.
4. Taste the pesto and adjust seasoning with salt and pepper.
5. Toss the cooked pasta with the pesto until the noodles are evenly coated.
6. Serve immediately, garnished with additional grated Parmesan cheese if desired.

This Brazil Nut and Spinach Pesto Pasta is not only gluten-free but also a healthy and satisfying way to enjoy pesto.

The spinach adds a burst of greens, while the Brazil nuts contribute a creamy texture and a rich flavor.

It’s a perfect weeknight dinner that’s both quick and nutritious.

Brazil Nut and Carrot Cake

This Brazil Nut and Carrot Cake is a moist, gluten-free dessert that combines the earthy flavor of Brazil nuts with the sweetness of carrots and spices.

The addition of Brazil nuts adds a rich texture and a boost of healthy fats.

It’s perfect for birthdays, celebrations, or simply as a delightful treat to enjoy with a cup of tea.

Ingredients:

• 1 1/2 cups of grated carrots
• 1 cup of Brazil nuts, chopped
• 1 1/2 cups of almond flour
• 1/2 cup of coconut flour
• 1/2 cup of maple syrup or honey
• 3 eggs
• 1/4 cup of coconut oil, melted
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• Pinch of salt
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
3. In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and chopped Brazil nuts, then pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

For an extra special touch, you can top the cake with a cream cheese frosting or a light dusting of powdered sugar.

Brazil Nut and Avocado Toast

This Brazil Nut and Avocado Toast is a nutritious and filling gluten-free breakfast or snack.

The creamy avocado pairs perfectly with the crunchy, rich Brazil nuts, creating a balanced and satisfying dish.

With a sprinkle of seeds, a dash of seasoning, and the heartiness of the gluten-free bread, this avocado toast is a simple yet delicious meal packed with healthy fats and fiber.

Ingredients:

• 2 slices of gluten-free bread
• 1 ripe avocado
• 1/4 cup of Brazil nuts, chopped
• 1 tablespoon of chia seeds or pumpkin seeds
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1/4 teaspoon of red pepper flakes (optional)
• Lemon juice, to taste

Instructions:

1. Toast the gluten-free bread slices until golden and crispy.
2. While the bread is toasting, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork until smooth.
3. Spread the mashed avocado evenly on the toasted bread slices.
4. Sprinkle the chopped Brazil nuts and chia or pumpkin seeds on top of the avocado.
5. Drizzle with olive oil, and season with salt, pepper, and red pepper flakes (if using).
6. Finish with a squeeze of lemon juice to add a fresh zing.
7. Serve immediately and enjoy!

This Brazil Nut and Avocado Toast is a fantastic way to start the day or enjoy as a snack.

The combination of healthy fats from the avocado and Brazil nuts, along with the crunch from the seeds, makes it a balanced, energy-boosting meal.

Brazil Nut Energy Balls

These Brazil Nut Energy Balls are a perfect snack when you need a quick energy boost.

Full of healthy fats, protein, and fiber, they’re a great gluten-free option for a pre-workout snack or a mid-afternoon pick-me-up.

The combination of dates, Brazil nuts, and other wholesome ingredients makes them naturally sweet, while still being packed with nutrients that keep you going throughout the day.

Ingredients:

• 1 cup of Brazil nuts
• 1/2 cup of pitted dates
• 1 tablespoon of chia seeds
• 1 tablespoon of unsweetened cocoa powder
• 1/4 teaspoon of vanilla extract
• 1-2 tablespoons of water or almond milk

Instructions:

1. Place the Brazil nuts in a food processor and pulse until finely chopped.
2. Add the pitted dates, chia seeds, cocoa powder, and vanilla extract to the food processor.
3. Pulse until the mixture starts to come together, adding 1-2 tablespoons of water or almond milk if needed to help bind the ingredients.
4. Roll the mixture into small balls, about 1 inch in diameter.
5. Place the energy balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
6. Store in an airtight container in the refrigerator for up to a week.

These Brazil Nut Energy Balls are perfect for those moments when you need something quick and healthy.

They’re sweetened naturally with dates and full of nutrients, offering a satisfying, guilt-free treat that’s both delicious and energizing.

Brazil Nut and Sweet Potato Salad

This Brazil Nut and Sweet Potato Salad is a hearty, nutritious, and gluten-free dish that combines roasted sweet potatoes with crunchy Brazil nuts and fresh greens.

The combination of the slightly sweet potatoes and the rich Brazil nuts creates a deliciously satisfying salad, while the tangy dressing ties everything together.

Perfect as a side dish or a light meal, it’s a flavorful and filling option for any occasion.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup of Brazil nuts, chopped
• 4 cups of mixed greens (e.g., spinach, arugula, or kale)
• 1/4 cup of olive oil
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of Dijon mustard
• 1 teaspoon of honey
• Salt and pepper, to taste
• Optional: crumbled feta cheese or goat cheese for topping

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
3. While the sweet potatoes are roasting, chop the Brazil nuts and toast them in a dry skillet over medium heat for 2-3 minutes, until fragrant. Set aside to cool.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
5. In a large bowl, toss the roasted sweet potatoes, mixed greens, and toasted Brazil nuts. Drizzle with the dressing and toss to combine.
6. Top with optional crumbled feta or goat cheese for added creaminess.
7. Serve immediately or refrigerate for later.

This Brazil Nut and Sweet Potato Salad is a balanced, nutrient-packed dish that can be served as a standalone meal or as a side to complement a main dish.

The sweetness of the roasted sweet potatoes contrasts beautifully with the rich, crunchy Brazil nuts, creating a satisfying salad full of flavor.

Brazil Nut and Banana Smoothie

This Brazil Nut and Banana Smoothie is a creamy, satisfying, and gluten-free breakfast or snack.

The rich texture of Brazil nuts, combined with the natural sweetness of banana, creates a deliciously smooth drink packed with healthy fats, fiber, and antioxidants.

It’s perfect for those mornings when you want a nutritious boost that’s both refreshing and filling.

Ingredients:1 ripe banana

• 1/4 cup of Brazil nuts
• 1/2 cup of unsweetened almond milk (or milk of choice)
• 1 tablespoon of honey or maple syrup (optional)
• 1/2 teaspoon of cinnamon (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, add the banana, Brazil nuts, almond milk, and honey or maple syrup (if using).
2. Blend on high until smooth and creamy. Add cinnamon if you like a little extra spice.
3. If you prefer a colder smoothie, add a handful of ice cubes and blend again until chilled.
4. Pour into a glass and enjoy immediately.

This Brazil Nut and Banana Smoothie is a quick, delicious way to start your day or refuel after a workout.

The natural sugars from the banana provide an energy boost, while the Brazil nuts contribute healthy fats and protein to keep you feeling full longer.

Brazil Nut and Coconut Flour Pancakes

These Brazil Nut and Coconut Flour Pancakes are a gluten-free twist on a classic breakfast favorite.

The Brazil nuts add crunch and richness, while the coconut flour gives the pancakes a light, fluffy texture.

They’re easy to make, full of healthy fats and protein, and perfect for anyone following a gluten-free or low-carb diet.

Ingredients:

• 1/2 cup of coconut flour
• 1/4 cup of Brazil nuts, chopped
• 4 eggs
• 1/4 cup of almond milk (or milk of choice)
• 1 tablespoon of honey or maple syrup (optional)
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking powder
• Pinch of salt
• Coconut oil or butter, for cooking

Instructions:

1. In a large bowl, whisk together the coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs and mix in the almond milk, honey (if using), and vanilla extract.
3. Slowly combine the wet ingredients with the dry ingredients and stir until well incorporated.
4. Fold in the chopped Brazil nuts.
5. Heat a skillet or griddle over medium heat and lightly grease with coconut oil or butter.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly with the back of the spoon.
7. Cook for 2-3 minutes on each side, until golden brown and cooked through.
8. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or more chopped Brazil nuts.

These pancakes are a satisfying gluten-free breakfast that’s packed with flavor.

The coconut flour gives the pancakes a delicate texture, while the Brazil nuts provide a nutty crunch that elevates the dish.

Brazil Nut and Blueberry Muffins

These Brazil Nut and Blueberry Muffins are a gluten-free treat that combines the rich, creamy texture of Brazil nuts with the sweet, tart flavor of fresh blueberries.

They’re moist, flavorful, and perfect for breakfast, a snack, or even as a light dessert.

The combination of Brazil nuts and blueberries offers a nutritious, antioxidant-packed muffin that’s both delicious and healthy.

Ingredients:

• 1 1/2 cups of gluten-free all-purpose flour
• 1/2 cup of Brazil nuts, chopped
• 1 cup of fresh blueberries (or frozen)
• 1/4 cup of coconut oil, melted
• 2 large eggs
• 1/4 cup of honey or maple syrup
• 1/2 cup of unsweetened almond milk (or milk of choice)
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped Brazil nuts and blueberries, being careful not to overmix.
6. Divide the batter evenly between the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These muffins are light, fluffy, and full of flavor, making them a perfect gluten-free snack or breakfast treat.

The Brazil nuts add a nutty richness, while the blueberries offer a burst of sweetness in every bite.

Brazil Nut and Coconut Energy Bars

These Brazil Nut and Coconut Energy Bars are a perfect on-the-go gluten-free snack.

Packed with healthy fats, fiber, and protein, they provide a quick energy boost and are ideal for those who need something filling and nutritious between meals.

The natural sweetness from the coconut and Brazil nuts makes these bars a delightful treat without the need for added sugars.

Ingredients:

• 1 cup of Brazil nuts, chopped
• 1 cup of unsweetened shredded coconut
• 1/2 cup of dates, pitted
• 1/4 cup of almond butter
• 1 tablespoon of chia seeds
• 1 tablespoon of honey or maple syrup (optional)
• 1/4 teaspoon of vanilla extract
• Pinch of salt

Instructions:

1. Place the Brazil nuts, shredded coconut, dates, and chia seeds in a food processor and pulse until finely chopped and combined.
2. Add the almond butter, honey (or maple syrup), vanilla extract, and a pinch of salt to the processor. Pulse again until everything is well mixed and the mixture starts to come together.
3. Line a baking dish (8×8 inches) with parchment paper and press the mixture into the dish evenly.
4. Refrigerate the energy bars for at least 1-2 hours to firm up.
5. Once set, remove from the dish and cut into squares or bars.
6. Store in an airtight container in the refrigerator for up to one week.

These energy bars are a great, healthy alternative to store-bought snacks. They’re naturally sweetened with dates and packed with the nutritious benefits of Brazil nuts and coconut.

With just a few ingredients, they come together quickly and are perfect for meal prepping.

Brazil Nut and Strawberry Chia Jam

This Brazil Nut and Strawberry Chia Jam is a gluten-free, naturally sweetened alternative to store-bought jam.

The Brazil nuts add a creamy texture and nutty flavor to the tangy strawberries and chia seeds, while also boosting the nutrient profile with healthy fats.

This jam is perfect for spreading on toast, adding to yogurt, or using as a topping for gluten-free pancakes.

Ingredients:

• 2 cups of fresh or frozen strawberries, hulled and chopped
• 1/4 cup of Brazil nuts, chopped
• 2 tablespoons of chia seeds
• 2 tablespoons of honey or maple syrup (optional, depending on sweetness preference)
• 1 tablespoon of lemon juice

Instructions:

1. In a medium saucepan, combine the strawberries and honey (or maple syrup). Cook over medium heat, stirring occasionally, until the strawberries start to break down and release their juice, about 5-7 minutes.
2. Once the strawberries have softened, mash them with a fork or potato masher to your desired consistency.
3. Stir in the chia seeds, lemon juice, and chopped Brazil nuts.
4. Reduce the heat to low and continue to cook for another 3-4 minutes, stirring frequently, until the jam thickens.
5. Remove the pan from heat and let the jam cool to room temperature. It will continue to thicken as it cools.
6. Transfer the jam to a jar or airtight container and refrigerate for up to 1-2 weeks.

This Brazil Nut and Strawberry Chia Jam is a healthier and more wholesome option compared to traditional jams.

The chia seeds help thicken the mixture naturally, and the Brazil nuts add a lovely crunch and richness.

Spread it on toast, use it as a topping for oatmeal, or add it to smoothies for a burst of flavor.

Brazil Nut and Chocolate Chip Cookies

These Brazil Nut and Chocolate Chip Cookies are a gluten-free dessert that combines the rich, nutty flavor of Brazil nuts with the indulgence of chocolate chips.

They’re soft, chewy, and packed with flavor, making them a perfect treat for any time of day.

These cookies are easy to make and will satisfy any sweet tooth without compromising on quality ingredients.

Ingredients:

• 1 cup of gluten-free all-purpose flour
• 1/2 cup of Brazil nuts, chopped
• 1/2 cup of dairy-free chocolate chips
• 1/4 cup of coconut oil, melted
• 1/4 cup of honey or maple syrup
• 1 large egg
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the gluten-free flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped Brazil nuts and chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are golden and the cookies are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Brazil Nut and Chocolate Chip Cookies are a delightful gluten-free treat with the perfect balance of sweetness and nuttiness.

The Brazil nuts add an extra depth of flavor to the classic chocolate chip cookie, making it even more irresistible.

Brazil Nut and Apple Crumble

This Brazil Nut and Apple Crumble is a warm, comforting gluten-free dessert that combines the sweetness of baked apples with the nutty crunch of Brazil nuts.

The crisp topping made with oats and Brazil nuts creates a perfect balance of textures, while the cinnamon and honey enhance the flavors of the apples.

It’s a perfect treat for cozy evenings or a special dessert after dinner.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 1/2 cup of Brazil nuts, chopped
• 1/2 cup of gluten-free oats
• 1/4 cup of coconut flour
• 1/4 cup of honey or maple syrup
• 1/4 cup of coconut oil, melted
• 1 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with a bit of coconut oil or line it with parchment paper.
2. Arrange the sliced apples evenly in the baking dish.
3. In a bowl, combine the oats, coconut flour, chopped Brazil nuts, cinnamon, salt, and honey (or maple syrup). Add the melted coconut oil and vanilla extract, mixing until everything is well combined and forms a crumbly topping.
4. Sprinkle the oat and nut mixture over the apples evenly.
5. Bake for 30-35 minutes, or until the apples are tender and the crumble topping is golden and crisp.
6. Allow to cool slightly before serving. Optionally, serve with a scoop of vanilla ice cream or whipped cream.

This Brazil Nut and Apple Crumble is a perfect gluten-free dessert with a wonderful balance of sweetness and nuttiness.

The crunchy topping and tender apples create a satisfying texture contrast, making it a memorable dish for any occasion.

Brazil Nut and Spinach Pesto

This Brazil Nut and Spinach Pesto is a delicious, gluten-free alternative to traditional basil pesto.

The rich, creamy texture of Brazil nuts gives the pesto a unique flavor, while the spinach adds a burst of greens.

This pesto is great as a sauce for gluten-free pasta, a topping for grilled chicken, or even as a spread on gluten-free bread.

Ingredients:

• 1 cup of Brazil nuts, toasted
• 2 cups of fresh spinach, packed
• 1/4 cup of olive oil
• 1/4 cup of Parmesan cheese (optional, or use a dairy-free alternative)
• 2 garlic cloves
• 1 tablespoon of lemon juice
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine the toasted Brazil nuts, spinach, garlic, and Parmesan cheese (if using). Pulse a few times to combine.
2. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If it’s too thick, add a bit more olive oil or a splash of water.
3. Season with salt and pepper to taste, and add the lemon juice for a fresh zing.
4. Transfer the pesto to a jar or airtight container and refrigerate for up to 1 week.
5. Serve over gluten-free pasta, spread on gluten-free bread, or use as a dip for vegetables.

This Brazil Nut and Spinach Pesto is a flavorful and nutrient-packed alternative to traditional pesto.

The rich flavor of Brazil nuts pairs perfectly with the earthy spinach, creating a vibrant and versatile sauce that complements a wide range of dishes.

Brazil Nut and Carrot Soup

This Brazil Nut and Carrot Soup is a velvety, gluten-free soup that’s perfect for chilly days.

The combination of roasted carrots and creamy Brazil nuts creates a rich, comforting dish with a smooth texture.

The soup is subtly spiced with cumin and ginger, making it warm and flavorful, while the Brazil nuts add a delightful depth of richness.

Ingredients:

• 4 large carrots, peeled and chopped
• 1/2 cup of Brazil nuts
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• 1/2 teaspoon of ground ginger
• 4 cups of vegetable broth
• Salt and pepper, to taste
• Optional: fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped carrots on a baking sheet and toss them with a little olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
3. Add the cumin and ground ginger, and cook for an additional minute, stirring constantly to release the spices’ aromas.
4. Add the roasted carrots and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
5. Add the Brazil nuts to the pot and stir. Use an immersion blender or transfer the mixture to a regular blender to puree the soup until smooth and creamy.
6. Taste and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro if desired.

This Brazil Nut and Carrot Soup is a hearty, creamy dish that’s rich in flavor and nutrition.

The combination of sweet roasted carrots and rich Brazil nuts creates a comforting soup that’s perfect for any meal.

Brazil Nut and Sweet Potato Salad

This Brazil Nut and Sweet Potato Salad is a vibrant, gluten-free dish that combines roasted sweet potatoes with the rich, creamy crunch of Brazil nuts.

The salad is topped with a tangy vinaigrette made with olive oil, lemon, and a touch of maple syrup.

This hearty, yet light salad is perfect for lunch or as a side dish at dinner, offering a delightful contrast of textures and flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup of Brazil nuts, chopped
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1 tablespoon of maple syrup
• 1 tablespoon of Dijon mustard
• 2 tablespoons of lemon juice
• 1/4 cup of fresh parsley, chopped (optional)
• 1/2 cup of crumbled feta or dairy-free cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly caramelized, flipping them halfway through for even cooking.
4. While the sweet potatoes are roasting, prepare the dressing by whisking together the maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper.
5. In a dry skillet, toast the chopped Brazil nuts over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned.
6. Once the sweet potatoes are done, let them cool slightly before assembling the salad. In a large bowl, combine the roasted sweet potatoes, toasted Brazil nuts, and fresh parsley (if using).
7. Drizzle the dressing over the salad and toss gently to combine. Top with crumbled feta or dairy-free cheese, if desired.
8. Serve immediately or refrigerate for up to 1 day.

This Brazil Nut and Sweet Potato Salad is the perfect blend of sweet and savory flavors.

The roasted sweet potatoes offer natural sweetness, while the Brazil nuts add a delightful crunch.

The tangy dressing ties everything together, making this salad a flavorful and satisfying dish.

Brazil Nut and Pear Crisp

This Brazil Nut and Pear Crisp is a warm, comforting gluten-free dessert that features ripe pears baked with a crisp, crunchy topping made with Brazil nuts and oats.

The sweetness of the pears pairs beautifully with the rich, nutty flavor of the Brazil nuts, and the oatmeal topping creates a perfect balance of texture.

It’s a delightful dessert for fall or any time you crave a comforting, healthy treat.

Ingredients:

• 5 ripe pears, peeled, cored, and sliced
• 1/2 cup of Brazil nuts, chopped
• 1/2 cup of gluten-free oats
• 1/4 cup of coconut flour
• 1/4 cup of coconut sugar or brown sugar
• 1/4 cup of coconut oil, melted
• 1 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with coconut oil or line it with parchment paper.
2. Place the sliced pears in the prepared baking dish, spreading them evenly.
3. In a medium bowl, combine the oats, coconut flour, coconut sugar, chopped Brazil nuts, cinnamon, and a pinch of salt.
4. Add the melted coconut oil and vanilla extract to the dry mixture and stir until the topping is crumbly and well combined.
5. Sprinkle the oat and nut topping evenly over the pears.
6. Bake for 30-35 minutes, or until the pears are tender and the topping is golden brown and crispy.
7. Let the crisp cool slightly before serving. Optionally, serve with a scoop of dairy-free vanilla ice cream or whipped coconut cream.

This Brazil Nut and Pear Crisp is a naturally sweet and comforting gluten-free dessert that’s easy to make and perfect for cozy evenings.

The tender pears and crunchy topping are a delicious combination that’s both satisfying and healthy.

Brazil Nut and Lemon Bars

These Brazil Nut and Lemon Bars are a gluten-free twist on the classic lemon bar, with a deliciously nutty crust made from Brazil nuts.

The lemon filling is tangy and refreshing, perfectly balanced by the rich, buttery flavor of the Brazil nuts in the crust.

These bars are perfect for serving at parties, family gatherings, or as a light dessert after a meal.

Ingredients:

• For the crust:
  • 1 cup of Brazil nuts, chopped
  • 1/2 cup of gluten-free all-purpose flour
  • 1/4 cup of coconut oil, melted
  • 2 tablespoons of maple syrup or honey
  • Pinch of salt
• For the lemon filling:
  • 1/2 cup of fresh lemon juice (about 2 lemons)
  • 1 tablespoon of lemon zest
  • 2 large eggs
  • 1/4 cup of honey or maple syrup
  • 2 tablespoons of coconut flour

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. To make the crust: In a food processor, pulse the chopped Brazil nuts, gluten-free flour, and salt until the nuts are finely chopped. Add the melted coconut oil and maple syrup, then pulse until the mixture starts to come together.
3. Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, until the crust is lightly golden.
4. While the crust is baking, prepare the lemon filling: In a bowl, whisk together the lemon juice, lemon zest, eggs, honey (or maple syrup), and coconut flour until smooth.
5. Pour the lemon filling over the baked crust and return the pan to the oven.
6. Bake for an additional 18-20 minutes, or until the filling is set and slightly golden on the edges.
7. Let the bars cool completely in the pan before slicing into squares.
8. Serve chilled or at room temperature, dusted with powdered sugar if desired.

These Brazil Nut and Lemon Bars are a refreshing, tangy treat with a rich, nutty crust that complements the bright lemon filling.

They’re a perfect gluten-free dessert for those who love citrus flavors with a little extra crunch.