These delicious tarts make the perfect Easter dessert! For a little fun try decorating with Easter eggs or baby chickens
- 1 1/4 cup almond meal
- 1 cup coconut flour
- ¼ cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp cacao
- 2-2 1/2 tbsp ice-cold water
- 1 ½ cups Luz Almond Medjool Date or Original Almond Milk
- 2 tsp vanilla extract
- ½ cup coconut milk
- 3 tbsp tapioca flour
- ¼ cup cacao (additional if desired)
- 3 tbsp pure maple syrup (additional if using Luz Original)
- 1 tsp cinnamon
1. To make the pastry mix together all the dry ingredients (almond meal, coconut flour and cacao) in a bowl then add to a food processor.
2. Combine vanilla, maple syrup, coconut oil and 2 tbs ice cold water. Add to food processor and blend until it forms a dough. You made need to add a little more water if it appears dry.
3. Refrigerate for half an hour then press into 6 individual 10cm diameter tart tins.
4. Blind bake on 150 degrees Celsius for 10 minutes then remove weights and cook uncovered for further ten minutes or until crisp. Remove from oven and allow to cool.
5. To make the filling, put the tapioca flour, cinnamon and cacao in a saucepan. Add vanilla and maple syrup.
6. Whisk to combine over low heat then add almond milk and coconut milk and whisk constantly. Slowly bring the mixture to the boil and continue stirring constantly until thick custard consistency.
7. Pour into tart cases.
8. Refrigerate for 4-6 hours. Gently remove tarts from tins and serve dusted with cacao.
Cacao, as it is spelled (no it is not a spelling mistake) refers to a dark brown powder produced by cold pressing unroasted cocoa beans. The purpose of cold pressing as we have explained previously in relation to our almond milk is to preserve the nutritional content of the bean and keep the living enzymes intact while removing the cocoa butter. This minimal processing results in a product which maintains a high ORAC ( value, a measure of the amount of antioxidants in foods. In contrast, cocoa which looks exceptionally similar is produced by roasting the raw cacao. This process damages the molecular structure resulting in a decrease in the nutritional value as many of the nutrients are not heat stable. Furthermore, the more commonly known cocoa powder often has sugar, amongst other things added in the manufacturing process.
At Luz Almond we are proud to use cacao, (as in the raw packed with goodness version), in two of our delicious products – our cacao cold pressed almond milk and our slightly more decadent cacao fudge with chocolate pieces frozen dessert.
So why do we love cacao so much:
- Cacao is a rich source of flavonoids, which are powerful antioxidants that protect from ageing and disease. Cacao has a higher ORAC (measure of antioxidant content) score than acai berries, spinach, blueberries, red wine and green tea, giving it one of the highest antioxidant values of all natural foods.
- Cacao is a great source of magnesium which assists the body to process fats and proteins, as well as building strong healthy bones and teeth.
- Cacao also contains two compounds (phenylethylamine and anandamide) thought to act on the brain creating a feeling of euphoria and allowing cacao to act as an aphrodisiac and mood enhancer.
Definitely a few good reasons to give these delicious products a try!
- ¼ cup uncooked quinoa, rinsed
- 2/4-1 cup water
- ½ cup Luz Almond Cold Pressed Almond Milk with Dates
- ½ fresh pear, thinly sliced
- 1 tbsp coconut oil
- 1 tsp ground cinnamon plus extra for dusting
1. Combine water, quinoa, cinnamon and vanilla in a saucepan on medium to high heat. Bring to the boil then reduce heat to low and cover for 10 minutes, stirring occasionally.
2. Add Luz Almond Milk then cover for a further 10 minutes, stirring occasionally.
3. In the meantime, heat coconut oil over medium heat in small frypan. Place pear in pan and sprinkle with cinnamon, cook for 2 minutes each side or until golden.
4. Serve quinoa in bowl topped with pear and serve immediately.
NB: You may like to add a tsp of honey or maple syrup to sweeten
As proud producers of almond milk and almond based products we feel it is time we cleared something up! The arguments against almond milk are not new, no doubt it has popped up in your Facebook feed about the environmental cost or the actual percentage of almonds in your almond milk. But when it comes out of the mouth of someone whom many of your target market follow and whom you have spent significant advertising dollars with … well let’s just say a confused emoji face springs to mind!
So we are going to clarify a few points and just to make it more simple we are going to break it down as they have.
1. The water.
“It takes 5 litres of water to grow one almond!”
Yes this may be true but please put it into context! As Alissa Walker pointed out in her article ‘Seriously, Stop Demonising Almonds’, 80% of California’s water is used to grow food but we shouldn’t stop eating any fruit, vegetables or even meat due to how much water they take to grow so why are almonds now the devil?
By just focusing on the ‘water cost’ you are failing to consider the whole picture such as the social and economical value of the food we are growing with the water, not to mention the nutritional value. From an economic perspective, while almonds use 10% of the California’s water, they are generating approximately 15% of the state’s total farming value and almost 25% of agricultural exports from the state (Walker, 2015). Plus given the increasing demand for almonds which has seen prices skyrocket, almonds are bringing in significant revenue for California, $11bn of it in fact.
And what about the fact that the water is being used to provide us with a healthy food rich in protein and good fats – surely being used to create something which benefits the health of the population stands for something, right?
2. The waste.
“The almond meal is tossed when almond milk is commercially produced”.
Firstly don’t lump all commercial almond milk producers together. At Luz we actually wholesale our almond pulp to people for use in baking, plus we are always looking for ways to utilise it in product and recipe development. The fact is all food manufacturing has waste so no need to single out almond milk!
- The carbon footprint.
“The environmental cost of shipping almonds from US + packaging = small environmental disaster”
Carbon footprint, yes, environmental disaster – slight exaggeration perhaps? Regardless many products are also produced with ingredients from overseas so perhaps it is better to focus on supporting local farmers and industry – something we are big advocates of at Luz! We proudly use Australian almonds to minimise our environmental impact, as well as contributing to the Australian economy.
We won’t even get into the carbon footprint of the meat industry but needless to say it is huge!
- The dose of additives.
“Most brands are packed with thickeners, emulsifiers, sugars and other crap stuff “– you are right, we couldn’t agree more! Luz Almond milk is made simply of almonds and water without all those additives and nasty stuff. Again the fact is many manufactured products are packed with this stuff and I can assure you almond milk is not the only or the worst examples of this so it is about reading and understanding labels!
- The nutritional value.
Probably the most contradictory point in the whole article – on one hand we have that “most brands only contain about 2% almonds” so you can’t really benefit from the vitamin E, B2, magnesium and copper, however on the other hand it says really “we would only eat a small handful of almonds in one sitting and having two lattes on almond milk will add up to more than that”. So wait there is too many or too few almonds?
On a gram per gram basis it should be no surprise that almonds pack a greater nutritional punch than almond milk so by no means are we suggesting almond milk should replace almonds in your diet. However there are an increasing number of people looking for an alternative to dairy milk to use on their cereal or in their baking, coffee etc for many different reasons. For this, almond milk is a great alternative as it not only tastes great but also contains vitamin E, magnesium, zinc, calcium, iron and B vitamins. Obviously the amount of each of this is dependent on the actual percentage of almonds used in the milk but once again we always encourage people to READ LABELS and know what is in the food you are eating.
- The price.
“Almond milk is one of the most expensive alternatives out there” – well that shouldn’t really come as a surprise given how much almonds are these days. As a rule of thumb the most expensive brands usually contain more almonds and less of the other stuff but again read the label!
Our simply Luzscious verdict
Sure make your own! In an ideal world we would all love to make it BUT if god forbid you are busy or don’t own a high speed blender or I don’t know … just can’t be bothered then buy Luz…the closest thing to the homemade version!
But wait a minute … wasn’t the headline of the article ‘Sorry, but you actually shouldn’t be drinking almond milk’?
Guess your recipe books may need an edit!
2/3 cup rice flour
2/3 cup almond meal
1 cup Luz Date Milk
1 tsp vanilla extract
2 tsp baking powder
1. Combine eggs, almond meal, rice flour, vanilla and baking powder in a bowl.
2. Slowly add the Luz Date Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.
3. Heat a small fry pan over medium heat and add a teaspoon of coconut oil.
4. Add ½ cup pancake batter and allow to cook for 2-3 minutes per side or until set.
5. Repeat with remaining mixture.
6. Serve with fresh fruit, honey comb, edible flours and for an extra treat why not top with a delicious scoop of Luz Almond Burnt Toffee and Macadamia Frozen Dessert!
½ cup Luz Original Almond Milk
1 tbsp raw cacao
2 tbsp Isowhey Wholefoods Cacao, Maca & Mesquite
1 tbsp coconut butter
¼ cup slivered almonds, toasted
¼ – ½ cup frozen or fresh avocado
- Blend ingredients until smooth consistency.
- Fill moulds and then place in freezer for a few hours until frozen.
Optional: Melt approximately 60g-80g dark chocolate with a teaspoon of coconut oil. Pour melted chocolate over ice block, working as quickly as you can to prevent the ice cream melting. Then roll in crushed almonds (1/2 cup toasted & chopped).
Recipe taken from That Sugar Film website
2 cups almond meal
½ – 1 tsp rock salt flakes
1 egg white
2 tsp chopped thyme leaves
½ cup freshly grated parmesan cheese (optional)
- Preheat oven to 180 degrees Celsius.
- Combine almond meal, salt, thyme and parmesan (if using) in a bowl and stir to combine. Make a well in the centre.
- Lightly beat the egg and egg white. Pour into the well.
- Using a spoon or knife stir the mixture until it comes together to form a ball.
- Place dough ball between two large sheets of baking paper and roll out until very thin (approx. 2-3 mm).
- Take the top piece of baking paper off and transfer to a baking tray. Cook for 10 minutes or until golden brown (oops yes we burnt ours around the edges!)
- Remove from oven and cut into squares while still warm.
- Store in an airtight container in a dark, cool, place.
1 cup rice flour
½ cup almond meal
1 tsp xanthan gum
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
1 cup grated carrots
½ cup pitted medjool dates
½ cup chopped walnuts
½ cup honey / rice malt syrup
½ cup Luz Date Almond Milk
¼ cup light extra virgin olive oil or macadamia nut oil
- Preheat oven to 180 degrees celsius.
- Sift rice flour, almond meal, baking powder/soda and salt and mix evenly.
- Melt the honey in a small saucepan on low heat.
- Use a hand blender to combine the eggs, Luz Date Almond milk and oil. Then add the melted honey.
- Keep the mixer running gradually add the flour/almond meal mix until well combined.
- Fold in the carrots, dates and walnuts.
- Pour mixture into well-greased muffin tins, and bake for about 25 minutes or until cooked through when tested with a skewer.
Chia pudding another day, another way! We just can’t get enough of this nourishing healthy treat!
2 cup Original or Medjool Date Luz Almond Milk
1 tsp vanilla extract
¼ cup shredded coconut
Honey or maple syrup to taste (particularly if using Luz Original)
- Combine chia seeds with almond milk, mix and leave to sit until chia seeds have swollen (10-20mins).
- Add vanilla, shredded coconut and two thirds of the passionfruit pulp, mix to combine.
- Divide between two glasses, drizzle with remaining passionfruit pulp and a sprinkle of coconut.
- Refrigerate preferably overnight.