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MAC Foods

MAC Foods

Sunday, 05 February 2017 00:13

Chickpea Protein Balls



  • 1/2 cup MAC Foods Kabuli Chickpeas
  • 150g Raw Cashews
  • 2 tablespoons Chia Seeds
  • 1 cup medjool dates, pitted
  • 1/2 cup Goji Berries
  • 1 tablespoon honey
  • 1 teaspoon vanilla paste
  • 3/4 cups dessicated coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cacao powder


  1. Prepare raw chickpeas as per instructions until well cooked.
  2. Put nuts and chia seeds in food processor and blend until finely chopped.  Add dates* and process further until the mixture is combined well. Remove from the processor.
  3. Add chickpeas, goji berries, 1/4 cup of water**, honey and vanilla paste into food processor and combine until it forms a smooth paste.
  4. Add nut/date mixture back into the food processor and add, coconut, cinnamon and cacao powder.  Depending on the size/power of your processor, it may be better to mix with your hands at this point.  Continue to combine until balls can be easily formed.
  5. Roll mixture into balls about the size of a heaped teaspoon.
  6. Balls can then be rolled in coconut or cacao.
  7. Store in an airtight container in the fridge or freezer.
  8. Enjoy!

* We pour boiling water over dates and allow to rest for 10 minutes.  Then pit the dates.

** Add more water as required to combine mixture

 Makes approximately 16 balls

Tuesday, 24 May 2016 10:53

Pearled Sorghum with Chorizo and Feta



  • 1 cup of MAC Foods Pearled Sorghum
  • 1 Spanish Onion, finely chopped
  • 1 tablespoon olive oil
  • 1 clove of garlic, crushed
  • 4 cups of vegetable stock
  • 300g baby carrots (approximately 10-12)
  • 100g Goats Feta, crumbled (more if you are a Feta lover)
  • 2 Chorizo sausages, sliced
  • Ground pepper and salt


  1. Heat pan on medium high heat.  Add a tablespoon of oil then add the chopped onion and garlic.
  2. Once onion is translucent, add MAC Foods Pearled Sorghum.  Stir to coat Pearled Sorghum in oil.
  3. Add stock.  Bring to the boil.  Add carrots.
  4. Reduce to a simmer.
  5. Allow to simmer until all the liquid is absorbed (approximately 40 minutes).
  6. In a frypan, heat remaining oil.  Add chorizo and fry to desired cooked level.
  7. Add chorizo to cooked Pearled Sorghum.  Add pepper and salt.
  8. Plate Pearled Sorghum then add crumbled feta.  Drizzle with some balsamic glaze.
  9. Enjoy!

 Serves 4

Since starting MAC Foods, I've gained a deeper understanding of a larger variety of ingredients.  Whilst, I've known many of these commodities, I didn't know how I could use them and I'm sure there is a lot of people in the same boat.  I've done a fair bit of research on how others use them and then I decided I'd just have to throw myself into using them.  I've tried recipes I've found on other websites (some turned out well, some I threw out:)) and then I decided that I would try to convert recipes that I know and love into a gluten free version.  This was a bit of trial and error as well but the majority have turned out well.  My colleagues and family have been great taste testers.  In today's blog, I've included some of what I've found in my research so far.

In Australia, we predominantly think of sorghum just as feed for livestock but it is increasingly being recognised as a gluten free alternative in Australian diets.

Sorghum originated in Africa and is a staple in the African diet.

Sorghum is a key rotational summer crop in Northern Australia including Queensland and Northern New South Wales. The crop in Australia has traditionally been used as a key feed commodity for the domestic livestock market.  In more recent years, Australia has been supplying the huge demand for sorghum in China for their sorghum wine industry.

Sorghum has also started to become a more prominent gluten free ingredient in the growing gluten free market in Australia.  Studies on the use of sorghum in humans are in their infancy.  UQ & QAFFI are doing some good research into the use of sorghum for humans.  Studies are showing beneficial antioxidants are being found in sorghum similar to the benefits of blueberries.  Studies also include that sorghum is an underutilised cereal grain that can help with the prevention of chronic disease such as diabetes, heart disease and obesity. 

There is red sorghum & white sorghum grown in Australia. Red Sorghum is by far the largest colour grown in Australia.  It is used in feeding stock, producing sorghum wine and a small amount into the food industry.

White sorghum is more commonly used for food. There are a variety of products manufactured from sorghum such as sorghum flour, pearled sorghum and sorghum kibble.

Sorghum flour is used as a substitute for wheat in baking cakes, biscuits, white sauces and in traditional African flatbreads (Injera).  Sorghum makes a good alternative to wheat due to its lighter taste and white sorghum won’t discolour the finished product.  A binding ingredient such as potato starch or Xanthan Gum typically needs to be added to replace the gluten properties of wheat.

Pearled sorghum can be used as an alternative to rice in a creamy risotto or in a rice salad.

Sorghum Kibble is used as a multi-grain ingredient in multi-grain bread and cereal toppers.

Key attributes of Sorghum:

  • Gluten free

  • Good source of dietary fibre

  • Source of B-Group vitamins

  • High in potassium & low in sodium

  • Contains Vitamin E

  • Rich in carbohydrates


MAC Foods Products

Make sorghum your alternative!


Wednesday, 27 April 2016 08:56

Glen Barratt's Chocolate Chickpea Brownie


  • 3 cups cooked MAC Foods Kabuli Chickpeas
  • 1 cup brown sugar
  • 3 tablespoons peanut butter
  • 4 eggs
  • 2/3 cup cocoa powder
  • 2 tablespoons baking powder
  • 1 tablespoon cinnamon
  • 2/3 cup dark chocolate chopped
  • 1/2 cup pecans chopped


  1. Preheat oven to 160°C
  2. Line 18cm x 28cm slice tin or a 12 mini loaf tin with baking paper
  3. With the exception of the chocolate and pecans, blend all ingredients until combined in a food processor.
  4. Once combined pulse chocolate and nuts into mixture.
  5. Place mix in tin and bake 25-30 minutes.
  6. Remove from oven once cooked and cool before removing from tin.


This recipe has been supplied by Glen Barratt, Head Chef of Wild Canary and was demonstrated at the 2016 Felton Food Festival.  A perfect recipe for the International Year of the Pulse.

Find a charming setting for a long lunch at Wild Canary, a botanical bistro nestled in gardens at Brookfield.  Catch Head Chef Glen Barratt ducking out to replenish the larder from the extensive kitchen garden.  Listed on the Brisbane Goodfood Guides Top 10 places for breakfast.  Wild Canary supports a network of local farmers and enjoy sharing this produce and their stories through events like their Producers Lunches and through a seasonal menu.  They know to find the best ingredients you need to find great farmers.


Sunday, 24 April 2016 07:25

Our story so far

MAC Foods is very grateful for the support we have received so far.

This is our story.  We can't wait to add the next chapter!




Sunday, 10 April 2016 08:18

Cooked's Gluten Free Mac & Cheese



  • 300g Gluten Free Macaroni
  • 175g rindless bacon, finely chopped
  • 1 tablespoon olive oil
  • ¼ cup MAC Foods Sorghum Flour
  • 2 Cups (500ml) Milk
  • 1/4 cup thickened cream
  • 1 tablespoon coarsely chopped continental parsley
  • 20g parmesan cheese
  • 50g butter
  • 2 teaspoons wholegrain mustard
  • 1 1/2 cups grated tasty cheese


  1. Preheat oven to 180°C
  2. Grease an oven proof dish. (Ideally 17cm x 26cm + 5cm deep)
  3. Boil a saucepan of water.  Once boiling, place macaroni and cook until al-dente (approximately 10 minutes). Drain in colander once cooked.
  4. Meanwhile, heat two teaspoons of oil in a frying pan over a medium-high heat.  Add bacon and cook, stirring, for 3-4 minutes until crisp.  Transfer to a paper towelled lined plate.
  5. Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles.
  6. Remove from heat and gradually stir in the milk and cream mixture. Cook over medium heat, stirring constantly, for 5 minutes or until mixture boils and thickens. Remove from heat.

  7. Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until combined and cheese melted.

  8. Add pasta and bacon to the sauce and stir until well combined.

  9. Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof baking dish.

  10. Combine the parmesan cheese, parsley and 2 teaspoons oil in a bowl. Sprinkle pasta mixture with parmesan mixture.

  11. Bake in preheated oven for 20-30 minutes or until top is golden.

 Serves 6

Cooked is a Toowoomba based company providing home made delicious meals, cooked from scratch with fresh, quality ingredients delivered to your door.  Cooked's delicious meals can also be found in some Toowoomba shops.  Check out their website, www.icooked.com.au or follow Cooked on Facebook.

Monday, 28 March 2016 02:10

Chickpea Pizza


  • 2/3 cup MAC Foods Besan Flour
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 teaspoon finely chopped Rosemary
  • 2 tablespoons olive oil


  • Proscuitto, Feta and Semi-dried Tomato
  • Fresh tomato (chopped), Rocket, finely chopped onion, Parmesan cheese (grated)


  1. Preheat oven to 200°C.
  2. Sift the Besan Flour and salt together into a bowl.
  3. Whilst constantly whisking, slowly add 1/4 cup of water to the flour until it forms a paste.  Beat with a wooden spoon until a smooth paste is formed.  Whisk in the remaining water and allow to stand for at least 30 minutes. 
  4. Add the rosemary and stir well.
  5. Heat 1 tablespoon of oil in an ovenproof fry pan on a medium-high heat.
  6. Pour batter into fry pan and drizzle remaining oil on top.
  7. Cook in fry pan until the bottom is golden and crisp (approximately 2-3 minutes).  Burst any large bubbles whilst in fry pan.
  8. Remove fry pan from heat and put into oven for 10 minutes (to allow pizza to cook through).
  9. Remove from oven and add your favourite toppings.
  10. Change oven to grill (or move to grill). Place pizza under grill for 4-5 minutes to crisp base and melt toppings.
  11. Remove from grill and cut into wedges.
  12. Enjoy!



Monday, 28 March 2016 01:46

Brown Sugar Shortbread


  • 225g butter, chopped
  • 1/2 cup brown sugar (firmly-packed)
  • 1 1/2 teaspoons vanilla extract
  • 150 grams MAC Foods Besan Flour
  • 100 grams Rice Flour
  • 1/4 teaspoon salt


  1. Preheat oven to 160°C
  2. Sift together besan flour, rice flour and salt into a bowl and mix well.
  3. Place butter, brown sugar and vanilla extract into a bowl and with an electric mixer, mix until the mixture is pale and creamy.
  4. Add flour mixture to the butter mixture in small amounts and process until a dough forms that just clumps together
  5. Place baking paper on a tray
  6. Using a teaspoon, get spoonfuls of dough, roll into a ball then place on tray and slightly flatten until all mixture is used.  Ensure enough space between biscuits to allow biscuits to spread while cooking
  7. Cook for 25-30 minutes or until shortbread is golden around the edges.
  8. Remove from oven and allow to cool.  Biscuits will firm up whilst cooling.