Almond & Macadamia Buns

(Contains moderate to high oxalates – see below)

Ingredients

  • 200 g ground almonds
  • 10 g macadamia nuts (ground)
  • 50 g salted butter
  • 3 medium eggs
  • 100 ml almond milk (unroasted, unsweetened)
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp baking powder

Method

  1. Pre-heat oven to 190°C (or 180°C fan).

  2. Grind the macadamia nuts using a blender or food processor. (If you can find macadamia nut paste, that works beautifully.)

  3. Combine all ingredients in a large mixing bowl. Whisk well using an electric mixer until the mixture forms a smooth, thick batter.

  4. Spoon dollops onto a greased baking tray or into cupcake holders — about 8–9 portions.

  5. Bake for 18–20 minutes or until a skewer comes out clean and the tops are golden.

  6. Cool slightly before serving. Perfect with butter, jam, or savoury toppings.

Nutrition Facts (per bun, based on 9 buns)

Calories: ~250 kcal
Protein: ~9 g
Fat: ~22 g
Carbohydrates: ~3 g
Fibre: ~2 g
Net carbs: ~1 g
Oxalate: ~100 mg

Estimated Oxalate Content

This simple recipe is rich, buttery, and naturally gluten-free — but because it’s based on almonds, the oxalate content is on the higher side.

Almonds

Ground almonds are the main ingredient and contribute most of the oxalate. Two hundred grams contains roughly 800 mg of oxalate.

Macadamia Nuts

Macadamias are low in oxalates — about 2–3 mg for 10 g — so their contribution is minimal.

Almond Milk

Adds roughly 30 mg per 100 ml, or 30 mg total.

Other Ingredients

Butter, eggs, salt, xanthan gum, and baking powder contain no measurable oxalates.

Total oxalate content: around 830–850 mg per batch
That’s approximately 95–110 mg per bun if divided into eight or nine portions.
For anyone following a low-oxalate diet (typically below 100 mg per day), even one bun would reach the daily allowance.

Lower-Oxalate Alternative

To enjoy the same light, nutty texture with far less oxalate, try this variation.

Ingredients

  • 150 g ground sunflower seeds or coconut flour (instead of ground almonds)
  • 10 g macadamia nuts (or omit entirely)
  • 50 g salted butter
  • 3 medium eggs
  • 100 ml coconut milk or whole milk
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp baking powder

Method

Follow the same steps as above — simply substitute the lower-oxalate ingredients. You may need to adjust the milk slightly to achieve the same thick batter consistency (coconut flour absorbs more liquid).

Estimated Oxalate Content (Low-Oxalate Version)

  • Ground sunflower seeds or coconut flour: 20–30 mg total
  • Macadamias: 2–3 mg
  • Remaining ingredients: 0 mg

Total per batch: around 25–35 mg oxalate — roughly 3–5 mg per bun, a reduction of over 95% compared to the almond version.

Nutrition Facts (per bun, based on 9 buns)

Calories: ~220 kcal
Protein: ~8 g
Fat: ~20 g
Carbohydrates: ~2.5 g
Fibre: ~2 g
Net carbs: ~0.5 g
Oxalate: ~4 mg

Summary

  • Almonds are highly nutritious but rich in oxalates, which can pose a problem for those prone to kidney stones or following a low-oxalate plan.

  • Substituting sunflower seeds or coconut flour cuts oxalates dramatically while keeping the buns fluffy and satisfying.

  • Macadamias are a low-oxalate nut and add richness without increasing risk.

  • The low-oxalate version is ideal for regular baking, while the almond version can be enjoyed occasionally as a treat.

Nutrition facts:
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