Brazil Nuts Gelato

This is a special recipe from Marcia Garbin, chef of the Gelato Boutique, and creator of the delicious website Gelatologia, that means a success recipe!

Aprox. 3h

Super Simple!

Aprox. 1 Liter


  • 500ml of milk;
  • 250ml of water;
  • 150g of Brazil Nuts;
  • 130g of sugar;
  • 5g of starch.


  • Mix all ingredients in a blender;
  • Bring to a boil, stirring constantly;
  • Let cool to room temperature and refrigerate until well cooled;
  • At this point, take to the ice cream machine and proceed according to the manufacturer’s recommendations;
  • If you do not have the ice cream machine, mix it in the mixer for one minute and take it to the freezer for an hour;
  • Knock again for a minute and then again freeze for another hour;
  • Repeat the process until you reach the desired consistency;
  • Add small pieces of chocolate and berries of the season;
  • Garnish with Parsnips, chopped very finely and savor at will!

Health and summer, the perfect match!

Brazil Nuts Milk

Today we are going to pay homage to Paula Lumi, from the website of Presunto Vegetariano, which brings excellent, nutritious and true-to-life recipes. And nothing better than a video to explain everything right (in Portuguese), with wonderful tips!

8h e 15min.

Super Simple!



  • 1 cup of ground nuts (approx 120g);
  • 3 cups of filtered water (or more, as you prefer).


  • Put the Brazil nuts in a bowl and cover with double water;
  • Let soak for 8 hours;
  • Drain, wash and place in a blender, along with the filtered water, beat for 1 minute;
  • Coe in very fine sieve, cloth or use a cloth filter;
  • If necessary, coat once again to look fine;
  • Ready!
  • And to complete, use the waste to make delicious cookies! More tips on the video and, of course, Paula’s website.

A nutritious and conscious food for the whole family!

Brazil Nut Pesto

A tasty and versatile recipe that you’ll love found at AllRecepies/UK| Ireland and tested by us! 


Super Simple!

Serving 12


  • 3 cups chopped fresh basil
  • 1 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/8 cup Brazil nuts
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons minced garlic
  • 1/2 teaspoon chili powder
  • Add all ingredients to list

  • Place the basil in a blender.
  • Pour in about 1 tablespoon of the oil, and blend basil into a paste.
  • Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil.
  • Continue to blend until.

Try it with pasta! Superb!

Traditional Carrot Cake with Brazil Nut

A family recipe that you’ll love found at AllRecepies/UK| Ireland – by Baje and tested at home! Delicious!!



Serving 10 pieces


  • 350g caster sugar
  • 3 eggs
  • 250ml grapeseed or vegetable oil
  • 250g plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch ground cloves
  • 4 carrots, grated
  • 150g sultanas or raisins
  • 60g brazil nuts (chopped)

Cream Cheese Icing:

  • 310g icing sugar
  • 50g butter
  • 1/3 tub cream cheese (for desired consistency)
  • 1/2 teaspoon vanilla


  • Preheat the oven to 170 C / Gas 3
  • Grease a 20x30cm cake tin.
  • For the cake: First of all, beat the egg whites with a pinch of salt until it is firm and reserve.
  • Then beat together caster sugar and egg yolk while gradually adding oil until sugar granules are dissolved and you get a smooth texture.
  • Slowly add in dry ingredients to form a consistent mixture.
  • Fold in carrots, raisins and brazil nuts.
  • At last add carefully the whipped egg whites.
  • Pour into baking tin.
  • Bake until a skewer inserted near the centre comes out clean, about 1 hour 15 minutes.
  • For the icing, mix all ingredients together and spread over cake, only once it has cooled completely!

Superb dessert to eat with loads of whipped cream!

Dulce de Leche Ice Cream with Brazil Nut

This is a recipe from Chef Hannah Lima from Hannah at Home, which we found on the  website Bom Gourmet da Gazeta do Povo, Brazil. It was so good that we did not resist and brought it here.


Super Simple!

Serving 1,5L


  • 3 eggs at room temperature
  • 300 g fresh cream
  • 100 g of dulce de leche
  • 150 g chopped Brazil Nuts
  • A pintch of salt
  • 3 tablespoons of caster or crystal sugar


  • Separate egg whites from egg yolks.
  • Add the sugar to the egg yolks and beat until it reaches a light cream.
  • Heat at low temperature or on microwave half of the dulce de leche until  it reaches a  creamy/ liquid form.
  • Add to the egg mixture, stirring gently. Take care not to overheat.
  • Add the rest of dulce de leche and Brazil Nuts.
  • Stir and set aside.
  • If you want an ice cream with pieces of dulce de leche, reserve some to mix it to the mixture before freezing.
  • Beat the cream until it forms peaks and gain volume. Take care not to overdo and turn it to butter.
  • Add  this cream to the egg mixture with dulce de leche.
  • Beat the egg whites with a pinch of salt until they are firm and incorporate to the mixture gradually and carefully.
  • Let it cool for 6 hours in a well-sealed pot before serving.
  • Hannah’s tip: The greasier the mixture, the creamier the ice cream gets. That’s why fresh cream and eggs are so important in this recipe – they’re the ones that stabilize the dough. The egg is a double agent: while the yolk causes water and fat to be emulsified, the whipped egg whites capture  the air and ensure a soft ice cream.

This summer enjoy this ice cream recipe!

Coffee Brownie with Brazil Nut

This is a recipe from the chef Flora Lys, which we found on the site Vila Mulher of UOL. It was so good that we did not resist and brought it here.


Super Simple!

Serving 15 slices


  • 1 cup chopped half bittersweet chocolate (200g)
  • 8 tablespoons coffee (25g)
  • 2 tablespoons vinegar (24g)
  • 7 ½ tablespoons cocoa powder (30g)
  • 1 cup of wheat flour (130g)
  • 3/4 cup melted butter (150g)
  • 2 ¼ cups sugar (400g)
  • 4 eggs (220g)
  • 1 teaspoon vanilla extract (2g)
  • 2 cups diced  Brazil Nuts (220g)
  • 1 teaspoon baking powder (2.5g)
  • 1 teaspoon of baking soda (2g)
  • Spread butter and wheat flour to sprinkle


  • Put the chopped chocolate in a bowl and bring it to the microwave to melt and set aside;
  • In a bowl, combine coffee and vinegar and set aside;
  • Sieve the cocoa and the flour, and reserve also;
  • Beat the melted butter, sugar, eggs and vanilla in the mixer at high speed for 3 minutes;
  • Turn off, incorporate the coffee mixture, along with the melted chocolate and re-mix;
  • Finally add flour, Brazil nuts, baking powder, baking soda and mix again;
  • Pour in a rectangular shape of 20x30cm, greased and floured, and lightly roast in a preheated oven at 180ºC, for 45 minutes.

From the oven to the table, with vanilla ice creammm!