12 oz Unsalted Macadamia nuts (available in my store and I found some locally at Trader Joes)
¼ cup Gluten free & sugar free tortilla crumbs (use your favorite bread crumbs)
1 tsp basil
Sea salt and Pepper to taste
Add ingredients to a food processor and process until ground. I like to have some chunkiness to this mixture but you decide. Just make sure you do not have a lot of large pieces. This will cause uneven cooking and most likely will not adhere.
When I make this I always make a lot. I don’t want to run out when I breading my foods and placing them into the oil. Until you start breading you never know how much you’ll need. You can double up on the recipe. Put the leftovers into an airtight container and place in the refrigerator. This mixture will last 3-6 weeks and sometimes longer.
When breading items I find it best to coat it first in some type of starch such as corn starch, arrowroot, tapioca flour or your favorite flour. Then you need to coat it with something wet so the macadamia nut mixture will adhere. You can use eggs, your favorite type of milk, a mixture of honey or agave and a liquid so it’s not too thick or even a juice. This three step process is particularly important when working with gluten free cooking to achieve that crispy crunchy fried taste that wheat flour can give you.
Be creative and change up which nuts you use or which herb or other coating ingredient. This is just a method that can be applied to your tastes. Have fun with this and let me know what combination you create. Also be creative in what you coat with this mixture. Fish, chicken, vegetables (fine grind), and especially pork.